Quick Canned Tuna Sushi Bake

I never thought I’d be making sushi with canned tuna, let alone baking it. Growing up, sushi was something we only got at restaurants, and it always had to be fresh fish. My mom would’ve raised an eyebrow at the mere mention of canned tuna in sushi.

But here’s the thing about this tuna sushi bake – it takes everything good about a spicy tuna roll and turns it into a warm, cozy casserole. It’s perfect for those times when you’re craving sushi flavors but don’t want to fuss with rolling and cutting. Plus, it’s way easier on the wallet than ordering takeout.

What Kind of Canned Tuna Should I Use?

For sushi bake, you can use either tuna packed in oil or water – both work great, though oil-packed tends to be a bit more flavorful and moist. Solid white albacore tuna is my go-to choice since it has a milder flavor and firmer texture that holds up well in this dish, but chunk light tuna is perfectly fine too and usually more budget-friendly. If you’re draining the tuna (which you should for this recipe), just make sure to press out as much liquid as possible so your sushi bake doesn’t end up soggy. A little tip: if you’re using water-packed tuna and find it a bit dry, you can add an extra splash of mayo to help keep things creamy.

Options for Substitutions

This sushi bake is pretty adaptable and you can make several swaps if needed:

• Short-grain rice: While short-grain rice is best for that sticky sushi texture, medium-grain rice can work too. Avoid long-grain rice as it won’t stick together properly. If using medium-grain, you might need to add a bit more vinegar to help it stick.
• Canned tuna: Besides the suggested salmon swap, you can use imitation crab meat, cooked shrimp, or even chicken if you’re not feeling seafood. Just make sure to shred or chop it finely.
• Japanese mayo: Regular mayo works fine, but if you want that authentic taste without Japanese mayo, mix regular mayo with a tiny splash of rice vinegar and a pinch of sugar.
• Furikake: No furikake? Mix some crushed nori with sesame seeds and a pinch of salt. Or just use extra sesame seeds on top.
• Rice vinegar: Apple cider or white vinegar work as mentioned, but if you’re out of all vinegar options, you can use lemon juice – just use a bit less as it’s stronger.
• Sriracha: Any hot sauce will do – try sambal oelek, gochujang mixed with a bit of water, or even a dash of cayenne pepper mixed into the mayo.

Watch Out for These Mistakes While Cooking

The biggest challenge when making sushi bake is getting the rice texture right – using regular long-grain rice instead of proper sushi rice can lead to a mushy, sticky mess that won’t hold together. To get that perfect rice, make sure to rinse it thoroughly until the water runs clear, and don’t skip the vinegar seasoning step after cooking. Another common mistake is overloading the casserole with too much mayo or sriracha, which can make the dish heavy and mask the delicate flavors of the tuna – start with smaller amounts and adjust to taste. When layering your ingredients, be sure to drain the tuna extremely well (whether it’s packed in oil or water), as excess liquid can make your sushi bake soggy and prevent it from setting properly. For the best texture contrast, let the baked dish cool for 5-10 minutes before serving, which allows the top to stay crispy while the inside remains warm and tender.

What to Serve With Tuna Sushi Bake?

This cozy twist on sushi calls for some traditional Japanese side dishes to round out your meal. A simple miso soup adds a warm, comforting element that pairs perfectly with the rich, creamy tuna bake. I like to serve a light cucumber salad dressed with rice vinegar and sesame oil on the side – it adds a fresh crunch that balances the creamy avocado and mayo in the main dish. For extra veggie power, some quick-pickled ginger or a seaweed salad makes a great addition, giving you those authentic sushi bar vibes at home.

Storage Instructions

Keep Fresh: Once cooled, place your tuna sushi bake leftovers in an airtight container and pop it in the fridge for up to 2 days. It’s best to store the nori sheets separately in a zip-top bag at room temperature to keep them crispy – nobody likes soggy seaweed!

Prep Ahead: You can prepare the components separately ahead of time. Cook the rice and mix the tuna filling up to a day before, keeping them in separate containers in the fridge. The avocado mixture should be made fresh to prevent browning. When you’re ready to eat, just assemble and bake!

Serve Later: To enjoy your leftover sushi bake, warm it in the microwave until just heated through, about 1-2 minutes. Add fresh avocado if needed, and serve with newly opened nori sheets. The rice might be a bit firmer after refrigeration, but a quick sprinkle of water before reheating helps bring back its texture.

Preparation Time	15-20 minutes
Cooking Time	10 minutes
Total Time	25-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 80-100 g
• Fat: 120-140 g
• Carbohydrates: 250-270 g

Ingredients

• 10 nori sheets, halved (total of 20)
• 1 tablespoon furikake seasoning (optional)
• 1 teaspoon sesame seeds (optional)
• 4 ripe medium avocados
• 2 to 3 tablespoons japanese or regular mayo
• 2 to 3 tablespoons sriracha
• 1 green onion, finely sliced for topping
• 1 teaspoon neutral oil (like vegetable oil, for greasing pan)
• 3 cans canned tuna (in oil or water) or canned salmon (5.29 oz / 150 g each)
• 4 to 5 tablespoons japanese or regular mayo
• 1 to 2 tablespoons sriracha
• 1/4 teaspoon salt
• 1.5 cups uncooked short-grain rice (equivalent to 4 cups cooked, 800 g)
• 1 tablespoon rice vinegar (or apple cider or white vinegar)
• 2 teaspoons white sugar
• 1/2 teaspoon salt

Step 1: Prepare the Baking Dish and Cook Rice

Evenly grease a 9 x 9-inch baking dish with vegetable oil or any neutral oil using a paper towel to ensure an even, light coating.

Proceed to cook short-grain rice according to the package instructions, either using your rice cooker or cooking it on the stovetop.

Refer to the notes for specific instructions, if necessary.

Step 2: Preheat and Season the Rice

Preheat your oven to 500 degrees F.

Once the rice is cooked and hot, transfer it to a large bowl.

Season the rice by mixing in salt, sugar, and rice vinegar thoroughly using a rice paddle.

Spread the seasoned rice evenly and firmly press it into your prepared baking dish.

Sprinkle sesame seeds and furikake evenly over the rice layer.

Step 3: Prepare and Layer the Spicy Tuna Mixture

Open your canned tuna and strain out as much liquid as possible using a fine sieve and fork.

Transfer the strained tuna into a medium-sized bowl.

Mix it with Japanese mayo, sriracha sauce, and salt to taste.

Spread this spicy tuna mixture evenly over the seasoned rice layer in the baking dish.

Step 4: Add Avocado and Drizzle Sauces

Peel and thinly slice avocados.

Lay these slices over the layer of spicy tuna.

Generously drizzle Japanese mayo and sriracha sauce over the avocado to add flavor and richness.

Step 5: Broil and Garnish

Place the dish in the preheated oven and broil for about 10 minutes until the sauces on top are bubbling and turn a golden brown color.

Once done, remove it from the oven and garnish with finely sliced green onions for added freshness and flavor.

Step 6: Slice, Serve, and Enjoy

Use a wet knife to slice the sushi bake into 20 pieces.

To serve, scoop a portion of the filling onto a small sheet of nori.

Enjoy this deliciously layered sushi bake as a flavorful treat!