Spicy Tuna Sushi Bake Rice Bowls

• 2 cups sushi rice
• 2 1/2 cups water
• 1 (7-ounce) can tuna, drained
• 1/2 cup mayonnaise
• 2 tablespoons sriracha sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 cup shredded cheddar cheese
• 2 green onions, chopped
• 2 tablespoons toasted sesame seeds
• 2 sheets nori, cut into thin strips
• Soy sauce, for serving

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook sushi rice according to package instructions, using 2 1/2 cups water.
3. 3 In a bowl, mix tuna, mayonnaise, sriracha, rice vinegar, and sesame oil until well combined.
4. 4 Divide cooked rice among 4 oven-safe bowls.
5. 5 Top each bowl with an equal portion of the tuna mixture and sprinkle with cheddar cheese.
6. 6 Bake for 15-20 minutes until cheese is melted and bubbly.
7. 7 Remove from oven and top with green onions, sesame seeds, and nori strips.
8. 8 Serve with soy sauce on the side.

Equipment

• Baking dish or oven-safe bowls
• Mixing bowl

Variations

• Substitute crab or imitation crab for tuna.
• Add diced cucumber or avocado for a refreshing crunch.

Substitutions

• Use Greek yogurt in place of mayonnaise for a lighter option.
• Substitute pepper Jack cheese for cheddar for extra spice.

Pairings

• Serve with a crisp, chilled white wine like Sauvignon Blanc.
• A refreshing cucumber water or green tea on the side complements the flavors.

Nutrition

Tips

• For extra heat, add a diced jalapeño to the tuna mixture.
• Toast the nori strips in a dry skillet for added crunch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warm.

Freezing: Not recommended due to the texture of the rice and cheese.

Serving Suggestions

• Pair with a side of miso soup for a complete meal.
• Add a simple green salad dressed with ginger vinaigrette.

FAQ