Description
A warm and creamy sushi-inspired bake made with seasoned rice, tuna, cream cheese, spicy mayo, seaweed, avocado, and cucumber.
Ingredients
Scale
- 3 cups cooked sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 cans tuna, drained well
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 1/4 cup sliced green onions
- 1 tablespoon toasted sesame seeds
- 1/4 cup seaweed strips
- 1 avocado, sliced
- 1 cup sliced cucumber
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a medium baking dish.
- Mix the rice vinegar, sugar, and salt into the warm cooked sushi rice until evenly seasoned.
- Spread the seasoned rice evenly into the prepared baking dish.
- In a bowl, combine the drained tuna, softened cream cheese, mayonnaise, sriracha, and soy sauce until creamy.
- Spread the tuna mixture evenly over the rice layer.
- Bake for 15 to 18 minutes, until heated through and lightly golden on top.
- Sprinkle with green onions, toasted sesame seeds, and seaweed strips.
- Serve warm with sliced avocado and cucumber on the side.
Notes
- Drain the tuna very well so the topping stays creamy instead of watery.
- Use warm rice when seasoning so it absorbs the vinegar mixture better.
- Reduce the sriracha for a milder version.
- Add fresh avocado and cucumber right before serving for the best texture.