Spicy Tuna Sushi Bake by @jorgelavelar

25 min
Easy

1 serving

🐟

140 g

Light Skipjack Tuna In Water

🥚

67 g

Kewpie Mayo

🌶️

45 ml

Sriracha

🫗

7.5 ml

Sesame Oil

🥢

7.5 ml

Soy Sauce

⚫

0.3 g

Black Pepper

🫘

3 g

Sesame Seeds

🧅

33 g

Green Onion

🍚

2.5 cup

Jasmine Rice

🌿

4 g

Nori Komi Furikake Rice Seasoning

🥒

100 g

Cucumber

🥚

1.5 tbsp

Kewpie Mayo

🌶️

1.5 tbsp

Sriracha

🍙

28 g

Seaweed

Preparation Steps

  1. Step 1/12

    Preheat the oven broiler to high and position an oven rack about 6 inches below the heat source.

    🍲baking dish

  2. Step 2/12

    Drain the light skipjack tuna in water thoroughly and transfer it to a mixing bowl.

    light skipjack tuna in water
    🥫can opener
    🥣mixing bowl

  3. Step 3/12

    Mix the tuna with 3 tbsp Kewpie mayonnaise and 1 1/2 tbsp Sriracha until creamy.

    light skipjack tuna in water
    Kewpie mayonnaise
    🌶️Sriracha
    🥣mixing bowl
    🥄spoon
    🥄measuring spoons

  4. Step 4/12

    Stir 1 1/2 tsp sesame oil, 1/2 tbsp soy sauce, black pepper, and sesame seeds into the tuna mixture.

    sesame oil
    soy sauce
    black pepper
    sesame seeds
    🥣mixing bowl
    🥄spoon
    🥄measuring spoons

  5. Step 5/12

    Thinly slice 1/2 cucumber and separate the chopped green onion into a portion for the rice and a portion for garnish.

    cucumber
    green onion
    🔪knife
    🪵cutting board

  6. Step 6/12

    Spread the cooked jasmine rice evenly in the baking dish and season it with nori komi furikake rice seasoning.

    cooked jasmine rice
    nori komi furikake rice seasoning
    🍲baking dish
    🥄spoon
    🥛measuring cup
    🥄measuring spoons

  7. Step 7/12

    Scatter part of the green onion over the seasoned rice and arrange the sliced cucumber over the rice.

    green onion
    cucumber
    🍲baking dish

  8. Step 8/12

    Spread the spicy tuna mixture evenly over the rice and cucumber layer.

    light skipjack tuna in water
    🍲baking dish
    🥄spoon

  9. Step 9/12

    Drizzle the remaining 1 1/2 tbsp Kewpie mayonnaise and 1 1/2 tbsp Sriracha over the tuna layer.

    Kewpie mayonnaise
    🌶️Sriracha
    🍲baking dish
    🥄measuring spoons

  10. Step 10/12

    Broil the sushi bake until the topping is hot and lightly browned, about 5 minutes.

    🍲baking dish

  11. Step 11/12

    Finish the hot sushi bake with the remaining green onion and extra nori komi furikake rice seasoning.

    green onion
    nori komi furikake rice seasoning
    🍲baking dish

  12. Step 12/12

    Serve immediately with seaweed snacks for scooping.

    seaweed snacks

Composition

Ingredients

Types

Fish, Condiment, Spices, Oil, Soy, Seeds, Vegetables, Herbs, Seasoning, Seaweed

Ingredients

Light skipjack tuna in water, Kewpie mayo, Sriracha, Sesame oil, Soy sauce, Black pepper, Sesame seeds, Green onion, Jasmine rice, Nori komi furikake rice seasoning, Cucumber, Seaweed

Allergens

Fish, Sesame, Soy, Gluten

Dietetics

Dietary regimen

Pescatarian, Dairy-free

Calories

1197 kcal

Macro nutrients

Protein: 44g, Fat: 34g, Carbohydrates: 132g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 2650mg, Potassium: 730mg, Iron: 5.2mg, Calcium: 150mg

Vitamins

Vitamin D: 4.5mcg, Vitamin B12: 4.1mcg, Vitamin C: 7mg, Vitamin K: 85mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, baking dish, spoon, measuring spoons, measuring cup, knife, cutting board, can opener

Appliances

oven broiler

Type

Type

Type Of Dish

Main Course, Appetizer

Occasions

Game Day, Dinner, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Japanese, Japanese-American, Asian

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Crunchy, Chewy

Flavors

Spicy, Umami, Savory, Tangy, Nutty, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave longer than 2 hours,Keep away from direct heat), fridge : 2 days (Store in an airtight container,Refrigerate within 2 hours,Keep at or below 4°C / 40°F,Reheat until hot before eating), freezer : 1 month (Freeze in an airtight freezer-safe container,Freeze without cucumber when possible,Thaw in the refrigerator before reheating)