sushi bake

original recipe

ingredients

• 10 sheets nori cut in half to make 20 sheets
• 1 tablespoon furikake optional
• 1 teaspoon sesame seeds optional
• 4 medium avocado ripe
• 2-3 tablespoon Japanese mayo or regular mayo
• 2-3 tablespoon sriracha
• 1 green onion finely chopped for garnishing
• 1 teaspoon vegetable oil or any neutral oil, for greasing the baking dish

Spicy tuna:

• 15.87 oz canned tuna in oil or canned tuna in water or canned salmon, 3 x 5.29 oz / 150 g cans
• 4-5 tablespoon Japanese mayo or regular mayo
• 1-2 tablespoon sriracha
• ¼ teaspoon salt

Rice:

• 1.5 cups uncooked short-grain rice or 4 cups / 800 g cooked short-grain rice
• 1 tablespoon rice vinegar or apple cider vinegar or white vinegar
• 2 teaspoon white granulated sugar
• ½ teaspoon salt

instructions

• Evenly grease a 9 x 9-inch baking dish with vegetable oil or any neutral oil using a paper towel.
• Cook short grain rice according to package instructions in your rice cooker or on the stove top (see Notes below for further instructions).
• Preheat oven to 500 degrees F.
• To season the rice: Transfer cooked hot rice to a large bowl. Season rice with salt, sugar and rice vinegar and mix with a rice paddle. Then evenly spread the rice and firmly pack the rice into the baking dish.
• Sprinkle sesame seeds and furikake over the seasoned rice.
• 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. Transfer strained tuna to a medium-sized bowl and mix with Japanese mayo, sriracha sauce, and salt. Evenly spread the spicy tuna mixture over the rice.
• Then peel and thinly slice avocados. Spread avocado slices over the tuna layer.
• Generously drizzle Japanese mayo and sriracha sauce over the avocado.
• Broil in oven for 10 minutes until the sauce is bubbling and golden brown. Remove from the oven and garnish with green onions.
• Slice the sushi bake with a wet knife into 20 pieces and scoop a portion of the filling into a small sheet of nori. Enjoy!