Sushi Bake Recipe
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.
Servings: 6 Servings
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 9x13 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!
Notes
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!
- 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
Calories: 649kcal | Carbohydrates: 82g | Protein: 42g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 61mg | Sodium: 684mg | Potassium: 464mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3317IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 3mg