This easy spicy tuna sushi bake is my go-to when I want sushi flavors without the effort. It’s warm, creamy, a little spicy, and incredibly easy to throw together. The pan never lasts long.
If you love sushi bakes, my Crab & Sushi Bake is the other one we make on repeat.
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I really wanted to remake this because I’ve been obsessed with my Kyo Rayu chili oil furikake from Tokyo—it’s dangerously addictive. I gave some away and totally regret not buying more for myself.
I’m a canned-tuna fan through and through — pasta, omelettes, straight out of the can, all of it. And for sushi bake, it’s the easiest option: no thawing seafood, no store run, and all the seasonings are already in the pantry. It really is the most convenient version.
My Crab & Sushi Bake is a close second, but the tuna one wins on busy nights because it’s fast, cheap, and never leaves leftovers.
If you love toppings, add my Homemade Eel Sauce, Sriracha Mayo, and make Spam Musubi next.
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Why You'll Love It
- Pantry ingredients = no last-minute grocery trip
- Quick 10-minute bake
- Kid-friendly (mine ask for seconds before I sit down)
- Great warm or room temp — potluck approved
- Perfect for snacks, light dinners, or “my fridge is empty” nights
- Easy to customize with salmon, crab, or shrimp
Ingredients
Here's what you'll need:
Rice Base
- Sushi rice – sticky, the perfect base
- Rice vinegar, sugar, salt – classic sushi rice seasoning
Tuna Topping
- Canned tuna – pantry MVP
- Kewpie Japanese mayonnaise – creamy, slightly sweet
- Sriracha – the “spicy” in spicy tuna
- Cream cheese – gives it that baked sushi richness
- Soy sauce + sesame oil – flavor boosters
- Green onions – freshness
- Furikake – savory crunch
Optional Toppings
- Extra mayo or sriracha mayo
- Eel sauce
- More furikake
- Pickled jalapeños
- Seaweed sheets for serving
See recipe card for quantities.
Swaps & Add-Ins
- Swap tuna for canned salmon or crab
- Add chopped cucumbers after baking
- Mix in a little gochujang for sweet heat
- Add avocado when serving for California-roll vibes
Step-by-Step Instructions
- Step 1:Make the rice: Cook sushi rice and let it cool slightly.
- Step 2: Season: Stir in rice vinegar, sugar, and salt. Mix gently so it stays fluffy.
- Step 3: Layer: Spread the rice in a baking dish and sprinkle furikake over the top.
- Step 4: Mix the topping: In a bowl, combine canned tuna, Kewpie mayo, sriracha, sesame oil, soy sauce, cream cheese, and green onions.
- Step 5: Spread: Smooth the tuna mixture over the rice.
- Step 6: Bake: Roast at 400°F for 10 minutes, until warm and lightly bubbly.
- Step 7: Finish: Drizzle with eel sauce or sriracha mayo. Add more furikake, pickled jalapeños, or green onions.
- Step 8: Serve: Scoop with toasted seaweed sheets. Try not to eat the whole thing yourself.
Meal Prep / Time-Savers
- Make the rice the night before — just reheat slightly so it spreads easily.
- Mix the tuna topping ahead and store in the fridge 2–3 days.
- Assemble in the morning, bake before serving.
Variations & Serving Ideas
- Make it half tuna / half crab for a “choose your fighter” tray
- Add cucumber, avocado, or mango after baking
- Make mini versions in a muffin tin for potlucks
- Serve with miso soup or edamame
How to Store Leftovers
Leftover spicy tuna sushi bake keeps best in an airtight container in the fridge for up to 2 days. The rice firms up as it chills, so reheat it low and slow in a microwave with a damp paper towel or put it in the oven for 300°F for 8–10 minutes to bring back the soft, creamy texture.
Quick Tips
- Don’t smash the rice — gently pat it down so it stays fluffy.
- Taste the tuna mixture and adjust the heat before spreading.
- Line the pan if you want super easy cleanup.
- Serve with plenty of seaweed — trust me.
Recipe FAQs
A watery sushi bake usually happens when the tuna mixture has too much mayo or moisture from add-ins. Use drained canned tuna, pat dry any veggies, and bake uncovered so excess moisture evaporates. Let the pan rest 5–10 minutes before scooping for clean layers.
Yes! You can swap mayo with a mix of mashed avocado, a small amount of tahini, or Japanese Kewpie-style vegan mayo. The texture stays creamy without losing the classic spicy tuna flavor.
Mix a splash of seasoned rice vinegar into the warm rice to keep it soft after baking. Cover leftover portions tightly and reheat with a damp paper towel to restore the soft, sticky texture.
Add a small amount of sesame oil, fresh chopped green onions, a pinch of sugar, and Japanese chili oil (rayu). These ingredients replicate the round, savory flavor of restaurant-style spicy tuna.
If furikake isn’t available, blend your own by mixing toasted seaweed strips, sesame seeds, a pinch of salt, and a tiny bit of sugar. This DIY version still gives that classic sushi flavor.
More Rice Recipes to Try
Looking for other recipes like this? Try these:
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Easy Spicy Tuna Sushi Bake
Equipment
- 1 8½ x 8½ baking pan
Ingredients
Rice Base
- 2 ½ cups cooked sushi rice
- 2 tablespoon rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
Tuna Topping
- 2 can tuna drained
- ¼ cup Kewpie mayonnaise
- 1 tablespoon sriracha
- 2 tablespoon cream cheese softened
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- ¼ cup chopped green onions
- 2 tablespoon furikake plus more for topping
Optional Toppings
- Extra mayo or sriracha mayo
- Eel sauce
- More furikake
- Pickled jalapeños
- Seaweed sheets
Instructions
- Preheat oven to 400°F.
- In a bowl, combine cooked sushi rice, rice vinegar, sugar, and salt. Mix gently.
- Press the rice into an 8×8 or similar baking dish. Sprinkle with furikake.
- In another bowl, mix tuna, Kewpie mayo, sriracha, cream cheese, sesame oil, soy sauce, and green onions.
- Spread tuna mixture evenly over the rice.
- Bake 10 minutes, until warm and slightly golden.
- Drizzle with eel sauce or sriracha mayo, add more toppings as desired.
- Serve with seaweed sheets.
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Notes
- Use spicy mayo to boost heat.
- Broil the top 1–2 minutes if you want browning.
- Great with salmon or crab too.
- Keeps 2–3 days in fridge; reheat covered so it stays moist.
Rose Sioson says
I tried this spicy tuna sushi bake tonight and it turned out so good. Super easy to put together and the flavors were spot on — creamy, a little spicy, and perfect with the crispy seaweed.