Easy Spicy Tuna Sushi Bake

Pan of spicy tuna sushi bake made with rice, furikake, and baked tuna mixture, ready to serve.

5 from 1 vote

A quick, cozy, pantry-friendly sushi bake layered with seasoned rice, creamy spicy tuna, and all your favorite sushi toppings. Just bake, scoop, and eat with seaweed sheets.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Breakfast, Main Course, Main Dish, Snack

Cuisine: American, Japanese

Servings: servings

Calories: 310kcal

Author: Rose Sioson

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.
2 ½ cups cooked sushi rice, 2 tablespoon rice vinegar, 1 tablespoon sugar, ½ teaspoon salt
Press the rice into an 8×8 or similar baking dish. Sprinkle with furikake.
2 tablespoon furikake
In another bowl, mix tuna, Kewpie mayo, sriracha, cream cheese, sesame oil, soy sauce, and green onions.
2 can tuna, ¼ cup Kewpie mayonnaise, 1 tablespoon sriracha, 2 tablespoon cream cheese, 1 teaspoon sesame oil, 1 teaspoon soy sauce, ¼ cup chopped 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.
Extra mayo or sriracha mayo, Eel sauce, More furikake, Pickled jalapeños
Serve with seaweed sheets.
Seaweed sheets

Notes

Season the rice while it’s still warm so it absorbs the vinegar mixture properly.
Press the rice gently into the pan. You want it compact, not packed too hard.
Add furikake between the layers, not just on top, so every bite has more flavor and crunch.
Drain the tuna really well to keep the sushi bake from turning watery.
Taste the tuna mixture before spreading and adjust the sriracha, soy sauce, or sesame oil as needed.
Broil the top for 1 to 2 minutes at the end if you want a more golden, slightly caramelized finish.
Let it rest for 5 to 10 minutes before scooping so the layers can set.
You can also make this with salmon or crab.
Store leftovers in the fridge for 2 to 3 days and reheat covered so it stays moist.

Nutrition