Description
This easy and flavorful baked sushi casserole is a delicious way to enjoy canned tuna, layered with seasoned rice, spicy tuna mayo, and creamy avocado, topped with furikake and sesame seeds, then broiled to golden perfection for a comforting Japanese-inspired dish.
Ingredients
Rice Layer
- 1.5 cups uncooked short-grain rice (or 4 cups / 800 g cooked short-grain rice)
- 1 tbsp rice vinegar (or apple cider vinegar or white vinegar)
- 2 tsp white granulated sugar
- 1/2 tsp salt
Toppings and Filling
- 15.87 oz canned tuna in oil (or canned tuna in water or canned salmon, 3 x 5.29 oz / 150 g cans)
- 4-5 tbsp Japanese mayo (or regular mayo)
- 1-2 tbsp sriracha
- 1/4 tsp salt
- 4 medium avocado (ripe)
- 2-3 tbsp Japanese mayo (or regular mayo) for drizzling
- 2-3 tbsp sriracha for drizzling
- 1 tsp vegetable oil (or any neutral oil, for greasing the baking dish)
- 10 sheets nori (cut in half to make 20 sheets)
- 1 tbsp furikake (optional)
- 1 tsp sesame seeds (optional)
- 1 green onion (finely chopped for garnishing)
Instructions
- Grease Baking Dish: Evenly grease a 9 x 9-inch baking dish with vegetable oil or a neutral oil using a paper towel to prevent sticking during baking.
- Cook Rice: Prepare the short-grain rice according to package instructions in a rice cooker or stovetop. The rice should be fluffy and cooked through.
- Preheat Oven: Set your oven to 500 degrees Fahrenheit and allow it to fully preheat to achieve a perfect broil.
- Season Rice: Transfer the hot cooked rice to a large bowl. Add salt, sugar, and rice vinegar to season the rice. Mix gently with a rice paddle or spatula. Then spread the rice evenly and firmly into the greased baking dish to create the base layer.
- Add Seeds and Furikake: Sprinkle sesame seeds and furikake evenly over the seasoned rice layer for added flavor and texture.
- Prepare Spicy Tuna Mixture: Drain the canned tuna thoroughly using a fine sieve and fork to remove excess liquid. Transfer tuna to a bowl and combine with Japanese mayo, sriracha, and salt. Mix until well combined. Spread this spicy tuna mixture evenly over the rice layer.
- Add Avocado Layer: Peel and thinly slice the ripe avocados. Arrange the slices evenly over the spicy tuna layer to add creaminess and richness.
- Drizzle Sauces: Generously drizzle Japanese mayo and sriracha over the avocado layer to enhance flavor and moisture.
- Broil: Place the baking dish in the preheated oven under the broiler for about 10 minutes, or until the sauce is bubbling and golden brown on top.
- Garnish and Serve: Remove from oven and sprinkle with finely chopped green onions. Slice the sushi bake into 20 pieces using a wet knife and serve by scooping onto small sheets of nori. Enjoy this fusion of flavors!
Notes
- For stovetop rice cooking: Rinse rice under cold water until water runs clear. Cook rice with a 1:1.2 rice to water ratio on medium heat until water evaporates, then simmer covered on low heat for 15 minutes.
- Adjust sriracha and mayo quantities according to preferred spice and creaminess levels.
- Use a wet knife when slicing to prevent sticking and ensure clean cuts.
- Furikake and sesame seeds are optional but provide traditional Japanese flavors and crunch.
- If using canned tuna in water instead of oil, you may want to add a bit of oil for moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: Japanese Fusion