Tuna Sushi Bake

Sushi bake is one of those dishes the is accompanied by a craving for it. It’s a simple dish but is not one of those dishes that you can just whip up. Depending on Bear’s mood, I make it with either tuna, chicken, crabmeat, or salmon. I made tuna the other night after thinking about it all day at work.

Sushi bakes were made popular by the crabmeat version but it evolved with the use of other meat products. It’s a musubi type dish that is baked with the meat product on top and wrapped with laver/seaweed sheets.


I purchase the seaweed at San Jose Supermarket. At $1.59 for 1 package of 8 trays containing 6 pieces of seaweed per tray is a steal.


Sushi Rice
6 cups cooked white rice
3-4 tbsp rice vinegar or 1/2 packet rice vinegar powder
4 + 2 tbsp TastyIsland rice seasoning (nori fumi furikake)


Let cooked rice cool a bit where it is not piping hot and the steam can barely be seen. Mix in the rice vinegar with rice in the same pot you cooked your rice. There’s no need to dirty another dish. Rice vinegar has a pungent smell and taste so start with 3 tbsps. Add furikake. Taste and adjust vinegar or furikake. Keep in mind that the furikake mix I use contains salt so 4 tbsps is enough for the amount of rice used.


Transfer sushi rice to 9×13 baking dish press to into pan. Tip: wet your rice spoon with water to prevent rice from sticking as your spread and press rice.


Sprinkle the 2 tbsps of furikake onto of pressed rice.

Preheat oven to 350°F.


Strain your tuna from the juices. So let me just say that I take pleasure in straining my tuna because of this kitchen gadget. The struggles I used to have prior to finding this at a local $1.99 store, Sweet Home Dededo.


Add tuna to mixing bowl along with other ingredients. If you like a spicy kick, feel free to add more siracha.


Spread tuna mix on top of sushi rice. Be sure to spread the tuna evenly.


Bake for 10 mins and then turn oven from bake to broil and broil for 5 mins additional minutes.


Remove from oven and cut into bite size pieces. Best served hot.

Tuna Topping
6 cans 5oz chunk white tuna, drained
1/8 piece of white onion, chopped finely
1/2 cup mayonnaise – I only use Best Foods
2-3 tsp siracha or more depending on your spice level
Salt & Pepper


Wrap with 1 seaweed sheet like I do or…


…sanwich between 2 sheets like Bear does. You find that the seaweed sheets disappear much faster that the sushi so buy enough.

Passion: Kitchen Kreations

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