Tired of the same old dinner routine? Craving something delicious, healthy, and surprisingly easy to make? Then get ready to dive headfirst into the wonderful world of Sushi Bake! This recipe combines the vibrant flavors of sushi with the convenience of a one-pan bake, creating a fun and satisfying meal perfect for a weeknight dinner or a weekend gathering. Forget complicated sushi rolling – this recipe is all about simple preparation and maximum flavor.
Ingredients:
This Sushi Bake recipe makes enough for 4-6 servings.
- For the Rice:
- 2 cups sushi rice
- 2 ¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- For the Tuna Filling:
- 1 (5 ounce) can tuna, drained
- ½ cup mayonnaise
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 green onion, finely chopped
- 1 small avocado, diced
- ½ cup shredded carrots
- For the Topping:
- 1 cup imitation crab meat, shredded (surimi)
- ½ cup masago (fish roe) – optional, but adds a great pop!
- 1 avocado, thinly sliced
- Nori seaweed sheets, cut into strips (optional, for garnish)
Instructions:
Preparing the Sushi Rice:
- Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch for a better texture.
- Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
- Remove from heat and let stand, covered, for 10 minutes.
- In a separate small bowl, whisk together the rice vinegar, sugar, and salt until the sugar dissolves.
- Gently fluff the cooked rice with a fork and pour the vinegar mixture over it. Stir gently to combine, being careful not to break the rice grains. Let it cool completely.
Making the Tuna Filling:
- In a medium bowl, combine the drained tuna, mayonnaise, soy sauce, and sesame oil. Mix well.
- Add the chopped green onion, diced avocado, and shredded carrots. Gently fold everything together.
Assembling and Baking the Sushi Bake:
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- Spread the cooled sushi rice evenly in the prepared baking dish.
- Spread the tuna mixture evenly over the rice.
- Sprinkle the shredded imitation crab meat and masago (if using) over the tuna.
- Arrange the thinly sliced avocado on top.
- Bake for 15-20 minutes, or until the bake is heated through and the topping is slightly browned.
Serving and Garnishing:
Let the Sushi Bake cool slightly before serving. Garnish with nori seaweed strips, if desired. Serve immediately and enjoy your homemade sushi bake!
Cooking Tips and Variations:
- For a spicier kick, add a pinch of red pepper flakes to the tuna mixture.
- Feel free to substitute other vegetables, such as cucumber or bell peppers, in the tuna filling.
- If you don't have imitation crab meat, you can omit it or use cooked shrimp instead.
- Leftovers can be stored in the refrigerator for up to 2 days.
Nutritional Information (per serving, approximate):
This is an estimate and may vary depending on specific ingredients used.
- Calories: Approximately 350-400
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 30-35g
This easy sushi bake is a fantastic way to enjoy the flavors of sushi without the fuss. It's a healthy, delicious, and quick dinner idea perfect for busy weeknights or fun weekend meals. Enjoy!