This sushi bake is absolutely delicious! With layers of sushi rice, furikake seasoning, and sriracha mayo coated tuna, this recipe is a baked, layered spin on traditional sushi and is such a fun add to your regular dinner rotation.
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This recipe is…
This sushi bake is such a fun, different, and unique recipe! Made layer-style with slightly sweet, sticky sushi rice, furikake seasoning (a blend of sesame seeds, bonito flakes, dried seaweed, sugar, and salt), and cubed tuna tossed in sriracha mayo.
Because the tuna in this recipe is cooked (unlike most tuna-centric sushi rolls), this is a great sushi-style recipe to feed to the whole family! Plus, if you’re a sriracha mayo lover like I am, there’s always the option to double the amount of sauce needed for the recipe so that you have extra to serve alongside the bake!
Looking for more seafood recipes? We’ve got a bunch of really delicious ones! This fish ceviche is dynamite, this shrimp ceviche is loaded with avocado and also super tasty, and this seared tuna steak is marinated in the yummiest chili lime marinade.
Why You’ll Love This Recipe
- It’s fun and different – a sushi bake? How fun is that?! This recipe is different from anything I’ve ever tried and is such a neat way to shake up your typical dinner menu!
- It’s delicious – if you’re a sushi fan, you’re going to love this recipe. With the layer of sushi rice, the furikake seasoning, and the sriracha mayo coated tuna steak cubes, the taste is very similar to that of a good ole sushi roll!
Sushi Bake Recipe Ingredients
You’ll need a handful of ingredients for the sushi rice layer, a couple of ingredients for the sriracha mayo, the tuna steaks, and then a few fun toppings. Find ingredient notes (including substitutions and swaps) below.
- Tuna steaks – you’ll need about 2 pounds of tuna steak for this recipe. When it comes to the specific kind of tuna, grab what you can find, and don’t feel any pressure to get “sushi grade” tuna since the tuna will be cooked in the oven anyway.
- Furikake seasoning – you should be able to find furikake seasoning in your local grocery store, but if you’re having a hard time, this is a great option!
- Mayonnaise – we always opt for avocado oil mayonnaise! Primal Kitchen’s avocado oil mayo is what we typically grab.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Use a different type of seafood – feel free to grab salmon or shrimp in place of the tuna here.
- Make it dairy-free – this recipe is dairy-free all on its own!
- Make it grain-free – when it comes to grain-free, this Miracle Noodle “rice” is made from konjac, a root veggie, and seems promising! We haven’t tried this specific product before, so while it does pass our initial sniff test, know that it is likely not the exact texture of sushi rice. Similarly, cauliflower rice could also work, but again, the texture will definitely be different.
- Make it gluten-free – this recipe is gluten-free as written!
- Make it egg-free – grab a vegan mayo to make this recipe egg-free.
How to Make a Sushi Bake
You’ll start by preparing the sushi rice, then the sriracha mayo, and then layering the bake in a casserole dish. Follow along below for the full how-to.
Step 1: Preheat the oven to 350°F. Cook the rice according to package instructions, then stir in the rice wine vinegar, white sugar, and salt. Set aside.
Step 2: Combine the mayonnaise and sriracha in a large bowl, and whisk to combine.
Step 3: Add the cubed tuna steak to the sriracha mayo and toss to combine.
Step 4: Press the sushi rice into a 9×13 casserole dish. Sprinkle 2 tablespoons of the furikake seasoning over top the rice.
Step 5: Add the sriracha mayo coated tuna steak cubes to the casserole dish in an even layer, and top with the rest of the furikake seasoning. Bake at 350°F for 25 minutes.
Step 6: Garnish the sushi bake with sliced avocados, sliced cucumbers, and sesame seeds, and serve with seaweed snacks, if you wish. Enjoy!
Recipe Tips
- Double the sauce – if you’re a big sriracha mayo fan or typically gravitate toward sushi rolls that are topped with sriracha mayo, we recommend doubling the sauce in this recipe. If you do this, you’ll use half of the sauce for the tuna steak layer and then reserve the other half of the sauce for topping the sushi bake before serving.
- Make ahead tips – while most seafood recipes (this one included) are not ideal candidates for a complete meal prep situation, there are a couple of ways to get ahead on this sushi bake recipe, if you’d like. Feel free to make both the sushi rice layer and the sriracha mayo in advance and store them (separately, of course) in airtight containers in the fridge. Then, when it comes time to make the sushi bake, you’ll just need to do a quick assembly and then pop it in the oven!
How to Serve
Serve this bake topped with sushi classics like sliced avocado and cucumber and alongside seaweed snacks (they make for the perfect sushi bake vehicle).
How to Store and Reheat
Store any leftover sushi bake in an airtight container (or with the casserole dish tightly wrapped) in the fridge for up to 3 days.
When it comes to enjoying sushi bake leftovers, you can either enjoy them cold, right out of the fridge (more similar to traditional sushi), or warm them up in the microwave (ideal for just a serving or two) or in a 350°F oven (makes more sense for a reheat of the entire casserole dish with multiple servings).
Frequently Asked Questions
The answer to this question depends entirely on your preference. This sushi bake can truly be served either way – hot, right out of the oven, or cold – and while we think both ways are tasty, you’ll have to decide what sounds yummier to you!
Enjoy this sushi bake topped with avocados, cucumbers, and more sriracha mayo (if you’d like) and then served alongside seaweed snacks for the full, sushi-style experience.
More Favorite Seafood Recipes
If you tried this Sushi Bake or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Sushi Bake Recipe
Ingredients
For the Sushi Rice
- 3 cups dry sushi rice, cooked according to package instructions
- 3 tablespoons rice wine vinegar
- 3 tablespoons white sugar
- 1 teaspoon salt
For the Sushi Bake
- 2 pounds tuna steaks
- ½ cup mayonnaise
- 3 tablespoons sriracha
- ¼ cup furikake seasoning
- 2 avocados, for garnish
- 4 mini cucumbers, for garnish
- 1 tablespoon white sesame seeds, for garnish
- Seaweed snacks, for serving
Instructions
- Preheat the oven to 350°F.
- Cook the rice according to package instructions, then stir in the rice wine vinegar, white sugar, and salt.
- Combine the mayonnaise and sriracha in a large bowl, and whisk to combine.
- Add the cubed tuna steak to the sriracha mayo and toss to combine.
- Press the sushi rice into a 9×13 casserole dish. Sprinkle 2 tablespoons of the furikake seasoning over top the rice.
- Add the sriracha mayo coated tuna steak cubes to the casserole dish in an even layer, and top with the rest of the furikake seasoning. Bake at 350°F for 25 minutes.
- Garnish the sushi bake with sliced avocados, sliced cucumbers, and sesame seeds, and serve with seaweed snacks, if you wish. Enjoy!
Recipe Notes
- Double the sauce – if you’re a big sriracha mayo fan or typically gravitate toward sushi rolls that are topped with sriracha mayo, we recommend doubling the sauce in this recipe. If you do this, you’ll use half of the sauce for the tuna steak layer and then reserve the other half of the sauce for topping the sushi bake before serving.
- Make ahead tips – while most seafood recipes (this one included) are not ideal candidates for a complete meal prep situation, there are a couple of ways to get ahead on this sushi bake recipe, if you’d like. Feel free to make both the sushi rice layer and the sriracha mayo in advance and store them (separately, of course) in airtight containers in the fridge. Then, when it comes time to make the sushi bake, you’ll just need to do a quick assembly and then pop it in the oven!
- Use a different type of seafood – feel free to grab salmon or shrimp in place of the tuna here.
- Make it dairy-free – this recipe is dairy-free all on its own!
- Make it grain-free – when it comes to grain-free, this Miracle Noodle “rice” is made from konjac, a root veggie, and seems promising! We haven’t tried this specific product before, so while it does pass our initial sniff test, know that it is likely not the exact texture of sushi rice. Similarly, cauliflower rice could also work, but again, the texture will definitely be different.
- Make it gluten-free – this recipe is gluten-free as written!
- Make it egg-free – grab a vegan mayo to make this recipe egg-free.
Nutrition
I wasn’t so sure about this recipe – especially for my three kids – but it was a big hit! They used seaweed snacks to reconstruct their sushi and I’m shocked how much they loved it. Definitely will make again.
So sweet, Audrey! We are so so happy y’all loved it!!