Kitchen notes · a little help before you start
Easy Spicy Tuna Sushi Bake (Using Canned Tuna!)
Easy Spicy Tuna Sushi Bake (Using Canned Tuna!) is made with canned tuna in oil, uncooked short-grain rice, and rice vinegar.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- Asian · Hawaiian · American · Japanese
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
A few quick notes
1. Start with cooked rice
Use cooked rice as listed; keep that amount distinct from a dry-rice measurement.
2. Check the package directions
Use the package directions where the method calls for them.
3. Preheat as directed
Have the oven at the specified temperature for its cooking step.
Get to know the ingredients
nori (cut in half to make 20 sheets)
In the method: To make the spicy tuna mixture: Open canned tuna and strain out as much of the liquids as possible using a fine sieve and a fork.
furikake (optional)
In the method: Sprinkle sesame seeds and furikake over the seasoned rice.
sesame seeds (optional)
In the method: Sprinkle sesame seeds and furikake over the seasoned rice.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 10 sheets nori (cut in half to make 20 sheets)Ingredient note
Source: 1 tbsp furikake (optional)Ingredient note
Source: 1 tsp sesame seeds (optional)Ingredient note
Source: 4 medium avocado (ripe)Ingredient note
Source: 2-3 tbsp Japanese mayo (or regular mayo); upper source range endpoint used for shopping.; Source: 4-5 tbsp Japanese mayo (or regular mayo); upper source range endpoint used for shopping.Ingredient note
Source: 2-3 tbsp sriracha; upper source range endpoint used for shopping.; Source: 1-2 tbsp sriracha; upper source range endpoint used for shopping.Ingredient note
Source: 1 green onion (finely chopped for garnishing)Ingredient note
Source: 1 tsp vegetable oil (or any neutral oil, for greasing the baking dish)Ingredient note
Source: 15.87 oz canned tuna in oil (or canned tuna in water or canned salmon, 3 x 5.29 oz / 150 g cans)Ingredient note
Source: 1/4 tsp salt; Source: 1/2 tsp saltIngredient note
Source: 1.5 cups uncooked short-grain rice (or 4 cups / 800 g cooked short-grain rice)Ingredient note
Source: 1 tbsp rice vinegar (or apple cider vinegar or white vinegar)Ingredient note
Source: 2 tsp white granulated sugar
How to make it
0 of 10 steps completeMake room for Easy Spicy Tuna Sushi Bake (Using Canned Tuna!)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Enjoy!
A little more help as you go
Prepare the first additions
Set out the ingredients needed for the first cooking step.
Watch the broiling step
Follow the broiling stage and its stated finish check.
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
A few questions you might have
What should I prepare first?
Set out the baking dish and oven. Start with this step: Evenly grease a 9 x 9-inch baking dish with vegetable oil or any neutral oil using a paper towel.
Which preparation step should I plan for?
Use cooked rice as listed; keep that amount distinct from a dry-rice measurement.
What check should I look for as it cooks?
Broil in oven for 10 minutes until the sauce is bubbling and golden brown.
Is there another preparation step to plan for?
Set out the ingredients needed for the first cooking step.
Additional recipe notes
To cook rice in a rice cooker Rinse rice in the rice cooker pot with cold running water until it runs clear. Strain out the water. Fill rice cooker pot with fresh cold water to the instructed water line in the pot. Press "steam" or "white rice" button on your rice cooker. To cook rice on the stove top using a pan Rinse rice under cold running water until it runs clear and then strain. Transfer strained rice to a medium-sized pot or pan, ideally non-stick. Then place your index finger above the rice and fill it with fresh cold water to the the first knuckle line of the finger. Cover with a lid and bring to a boil on medium heat. Then reduce to low heat and keep covered. Cook for 12-14 minutes until most of the water has evaporated. If there's water in the base of the pot, continue to cook on low until there isn't. Take the pot off the heat. Let this rest covered for another 10-12 minutes so the rice can properly cook through a steaming process. The finished rice will be sticky (not wet) and you should be able to fluff it with a rice paddle.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: christieathome.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
