SUSHI BAKE SHORTCUT
SERVES: 1-2
150 g canned tuna*
1/4 block of soften cream cheese (2 oz)
1 TBSP Siracha
1 TBSP Japanese mayo
Cooked white rice
Shredded seaweed
Spicy mayo, for topping
Chopped scallion, for topping
Sesame seeds black or white, for topping
Seaweed, for serving
Cucumber, for serving
Jalapeño, for serving
Avocado, for serving
*for the canned tuna, I like the one from the Korean market- specifically Dongwon brand. There’s different flavors but and spice levels. Choose the one you prefer. I got light standard
1. mix together: canned tuna, soften cream cheese, sriracha and mayo.
2. In a small personalized baking dish, add cooked rice to the bottom of the baking dish and pack it in. Then add a layer of shredded seaweed on top of the rice. And then last, you’re tuna mixture. Bake at 380F for 10 mins, broil for 2-3 mins.
3. Top your sushi bake with siracha, spicy mayo (1/4 cup mayo + 1 TBSP siracha), chopped scallion and sesame seeds.