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Creamy Tuna Sushi Bake

A warm, comforting dish that combines the essence of sushi with the ease of a baked casserole, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 900
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups sushi rice Rinsed thoroughly.
  • 2.5 cups water For cooking the rice.
  • 1 can (5 oz) tuna, drained Choose solid white tuna or chunk light tuna.
  • 1/2 cup mayonnaise Regular or Greek yogurt as a substitute.
  • 2 tablespoons soy sauce Use tamari for gluten-free option.
  • 1 tablespoon rice vinegar
  • 1/2 cup nori sheets, cut into strips For added texture.
  • 1/4 cup chopped green onions Can substitute with chives or bell peppers.
  • 1/2 teaspoon sesame oil
  • to taste sesame seeds for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Rinse the sushi rice under cold water until the water runs clear.
  2. Cook the rinsed sushi rice in a rice cooker with 2.5 cups of water until fluffy and tender, following the manufacturer's instructions.
  3. In a medium bowl, mix together the drained tuna, mayonnaise, soy sauce, rice vinegar, and sesame oil until creamy.
Assembly and Baking
  1. Spread the cooked sushi rice evenly in a baking dish.
  2. Layer the tuna mixture on top of the rice, ensuring even distribution.
  3. Sprinkle nori strips and chopped green onions on top of the tuna layer.
  4. Bake in the preheated oven for 20-25 minutes until heated through and slightly golden.
Serving
  1. Remove from the oven, sprinkle sesame seeds on top, and allow to cool slightly before serving.
  2. Enjoy your Creamy Tuna Sushi Bake with light sides like salad or steamed vegetables.

Notes

Leftovers can be stored in the fridge for up to three days or frozen for two months. Reheat in the oven or microwave as needed.