I remember the first time I made this dish—I was looking for an easy yet satisfying way to enjoy sushi flavors at home without the hassle of rolling. This recipe brings together layers of seasoned sushi rice, spicy tuna mayo, and creamy avocado slices, all topped with furikake and rich Japanese mayo.
The balance of textures and flavors is truly extraordinary.
Using canned tuna and canned salmon makes it a budget-friendly option that doesn’t compromise on taste. I love adding imitation crab and a touch of cream cheese for extra indulgence—it reminds me of the sushi bakes I used to share with friends during casual get-togethers.
The contrast of crunchy seaweed and roasted seaweed on the side gives each bite a satisfying crunch, while fresh green onions tie everything together beautifully.
This dish is perfect for a quick solo meal or as a comforting, crowd-pleasing casserole. As someone who grew up enjoying Vietnamese classics like Canh Bí Sườn and Thịt Kho, I find that the combination of comforting flavors and bold ingredients in this bake perfectly reflects my love for simple yet powerful cooking.
What is Tuna Sushi Bake?
Tuna Sushi Bake is an absolute masterpiece! This delightful fusion brings together the bold flavors of Japanese sushi with the comforting charm of a Midwestern casserole. Imagine layers of seasoned rice, creamy seafood, and spicy mayo, all baked to golden perfection—pure heaven in every bite. It’s not a traditional sushi dish, but trust me, it’s an experience worth trying.
The first time I made it for a family gathering, it was gone within minutes! It’s the perfect dish for potlucks, cozy dinners, or sharing with friends.
And if you’re like me, craving sushi but not in the mood for rolling, the single-serving option is a game-changer. With canned tuna, it’s quick, budget-friendly, and so convenient.
I’ve whipped this up on busy weeknights, and every time, it hits the spot—warm, creamy, and deeply satisfying. Whether you’re hosting a crowd or enjoying a quiet meal for one, this dish guarantees a perfect balance of flavors and textures, making every bite an absolute delight.
Tuna Sushi Bake Ingredients
Before we dive into making your cozy Tuna Sushi Bake for one, let’s gather some simple and accessible ingredients. These are pantry-friendly and beginner-approved—I keep most of them stocked because this recipe is such a quick fix after long days.
- Nori Sheets (or seaweed snack sheets) – These are perfect for scooping and wrapping your tuna bake. I always go for the snack-sized roasted nori sheets when making this solo—they’re easy to grab and super crisp.
- Tuna – I often use canned tuna packed in water or oil. It’s budget-friendly, and I like that it needs no prep—just drain and mix. You can use chunk light or solid white depending on what you like.
- Japanese mayo (aka Kewpie mayo) – This is what gives the tuna mixture that signature creaminess and umami depth. Kewpie is smoother and richer than regular mayo. I didn’t realize the difference until I tried it in this recipe—it completely changed the texture.
- Ripe Avocados – These add a buttery richness that complements the warm tuna layer. If you’re allergic or don’t have any on hand, thin slices of fresh cucumber work great. I’ve swapped them when I ran out of avocados, and it still came out crisp and refreshing.
- Sesame Seeds – Totally optional, but they add a light crunch and subtle nuttiness. I also sometimes drizzle a few drops of sesame oil into the rice to enhance the toasted flavor—it’s a nice touch if you like a little extra depth.
- Sriracha – This is your spice element. It brings heat, garlic, and a bold tang to the tuna mix. I usually start with a small squeeze, then taste and adjust. Some days I go mild, and others I make it pretty fiery!
- Cream Cheese – Adds a luxurious, velvety texture to the tuna layer. This was a surprise favorite in my first trial. It softens everything and helps the bake hold together well.
- Rice – Go with short-grain sushi rice for the best sticky texture. I always season it with rice vinegar, a pinch of sugar, and a bit of salt to make it taste like proper sushi. That base is key—it really brings the whole dish to life.
- Furikake – This Japanese rice seasoning adds texture, umami, and a hint of saltiness. I love the kind with seaweed and sesame seeds. Sprinkle it generously over the top before baking—it gives your bake a sushi shop feel.
- Eel Sauce – Also called unagi sauce, it’s thick, sweet, and rich in umami. Drizzle it over the top before or after baking. It balances out the spicy tuna so nicely. I always keep a bottle in my fridge just for this recipe.
- Green Onion – Adds a pop of fresh flavor and color. I like to scatter it over the top right before serving. It’s such a simple garnish but really makes it feel finished.
- Neutral Oil – Use a high-heat oil like avocado oil, sunflower oil, or vegetable oil for greasing your dish or brushing the rice before baking. Avoid olive oil here—its lower smoke point can affect the flavor and texture.
Once you’ve got everything your ingredients, you’re ready to assemble and enjoy this comforting, oven-baked tuna sushi twist. It’s flavorful, quick, and made for small servings—which is why it’s become one of my go-to solo meals.
Expert Tips
For the best flavor, texture, and experience when making your Tuna Sushi Bake, keep these quick tips in mind:
- ✅ Use freshly made sushi rice
Warm, moist short-grain rice holds together best for that chewy, layered sushi texture. Avoid day-old rice—it tends to dry out and fall apart. - 🧴 Grease your baking dish with neutral oil
Oils like avocado or sunflower work great to prevent sticking and give a clean release. Skip parchment paper—it can trap steam and make the bottom soggy. - 🐟 Choose canned tuna in oil for better flavor
It’s smoother and richer than tuna in water. If you’re using water-packed tuna, boost the creaminess with a little extra Kewpie mayo or a dash of sesame oil. - 🥑 Use ripe avocados, sliced just before serving
To check ripeness, press the skin gently—if it leaves a small dent, it’s ready. Slice them with a wet, sharp knife for clean cuts and less sticking. - 🍙 Don’t open nori sheets until ready to serve
Roasted seaweed sheets go soft quickly if exposed to air. Keep them sealed until serving for that crisp bite every time.
💡 Pro Tip: I once used cold leftover rice and opened the nori too early—the whole dish lost its texture. Now I always prep fresh and serve nori last—it makes all the difference!
How to Make Tuna Sushi Bake For One
Making a Tuna Sushi Bake for one is incredibly simple and only takes 10 minutes using pantry staples. This easy, cheap, and indulgent dish is perfect when you’re craving sushi but don’t want to make a huge batch. Let’s walk through the recipe together, step by step, so you can recreate this mini tuna sushi bake perfectly at home.
Step 1: Prepare the Tuna
Hey there! If you’re craving a quick, flavor-packed meal, the first step is prepping the heart of this dish—the tuna. I always reach for canned tuna in oil because it gives a richer taste and a smoother finish.
Drain it well. From experience, I’ve found that about 4 oz of drained tuna per serving strikes the perfect balance—rich but not overpowering. That’s what makes a creamy tuna sushi bake so satisfying alongside well-seasoned sushi rice.
Since this is a sushi bake with tuna, we’re saving tons of time—no need to cook the fish because canned tuna is already fully cooked. That’s what makes this a quick and easy tuna sushi bake for beginners. In a bowl, mix your tuna with Japanese mayo (Kewpie mayo), sriracha, and cream cheese. That last ingredient really matters—I skipped it once, and the texture fell flat.
With cream cheese, the mix turns out creamy, spicy, and smooth—ideal for a spicy tuna sushi bake that tastes as good as takeout.
Step 2: Assemble & Layer the Ingredients
Now let’s build your baked tuna sushi rice casserole! Start with a small, oven-safe baking dish. I always use my ceramic dish from Daiso—it’s affordable and fits just right—but a 7×5″ one from Ikea does the job too. Begin by pressing in your sushi rice, and don’t forget to season it with a splash of sushi vinegar. That hint of tang ties everything together in this sushi rice casserole.
Next, sprinkle a generous layer of furikake—a staple in every furikake sushi bake I make. Then, spread your spicy, creamy tuna mix evenly on top. For next-level flavor, I always drizzle Kewpie mayo, sriracha, and eel sauce (unagi sauce) across the surface. Finish with another shake of furikake. This creates a flavorful, layered sushi casserole with tuna and rice. It’s not just tasty—it’s practical too. I often prep it ahead as a make-ahead tuna sushi bake for parties or easy family dinners.
Step 3: Bake Tuna Sushi Bake
Let’s get baking! One reason I love this oven-baked sushi casserole is how fast it comes together. I usually pop it into my Instant Pot Vortex Plus Air Fryer for about 5 minutes—just enough to get the top golden and melty. You can also use a toaster oven or a regular one if that’s what you’ve got.
The quick heat helps everything meld into a warm, comforting, slightly crisp topping. What you end up with is a creamy baked tuna dish that delivers every time. The first time I used my air fryer, I couldn’t believe how fast and evenly it baked. No need to heat the whole kitchen—this method keeps things efficient and gives you a perfect easy tuna sushi bake in minutes.
Step 4: Add Toppings & Serve
Once baked, it’s time for the fun part—sushi toppings! I love adding fresh sliced green onions on top for a bit of brightness. When I serve this tuna and rice sushi bake, I set it out with roasted seaweed sheets (nori), thin cucumber slices, and creamy avocado. Then I add one last swirl of spicy mayo and a bit more eel sauce. Each bite has texture, creaminess, and umami.
This recipe makes a great family-friendly tuna sushi bake—even picky eaters love it! Whether it’s a casual lunch, cozy dinner, or weekend snack, it never disappoints. The first time I made it for my cousins, they asked me what sushi place I got it from. That’s when I knew this one’s a keeper.
How to Eat Tuna Sushi Bake
One of my favorite ways to enjoy a Japanese sushi bake is by making a fun open-style hand roll—think of it like a mini sushi taco! Just grab a nori sheet wrap, scoop a spoonful of your tuna sushi bake, and layer on sliced cucumber and creamy avocado.
If you like bold flavors like I do, drizzle some spicy mayo, a bit of eel sauce, and just a touch of sriracha on top. Fold it up and take a bite—it’s a perfect sushi bake without raw fish, and the texture hits every note.
Looking for something lighter? Use cold cucumber slices instead of chips to scoop. I tried this at a friend’s get-together and it was a huge hit—super refreshing and easy to handle.
Another way I often enjoy it is by placing a nori sheet right over the warm dish, then gently scooping with chopsticks. No matter how you eat it, this spicy tuna sushi bake with mayo and sriracha gives you that rich, satisfying bite every single time.
Storage
Spicy tuna sushi bake is best enjoyed fresh or within the same day for the ultimate flavor and texture. If you have leftovers, they can last up to 4 days when stored in an airtight container in the fridge. To reheat, simply microwave for 2-3 minutes until hot, or pop it in the oven at 350 degrees F for 5-10 minutes until warmed through.
As for freezing, I don’t recommend making spicy tuna sushi bake freezer-friendly, as the rice can harden and the avocado may change in texture and oxidize. So it’s best to enjoy this dish fresh!
Save This Tuna Sushi Bake Recipe
Tuna sushi bake is one of my most popular recipes, and this mini sushi bake is the perfect size for one. I hope you try this easy single serve meal the next time you need a quick yet delicious lunch or dinner, and feel free to share this recipe with your family and friends.
More Recipes You Might Like:
- Tanghulu Recipe (Chinese Candied Fruit)
- Salmon Sushi Bake
- Rice Pudding with Black Eyed Peas (Chè Đậu Trắng )
Easy & Simple Tuna Sushi Bake For One
Description
This Easy & Simple Tuna Sushi Bake for One is a warm, no-roll sushi dish—great when you want sushi but not the hard work. Made with canned tuna, Kewpie mayo, and soft sushi rice, this single-serve meal packs big flavor in under 20 minutes. No rolling. No raw fish. Just stir, layer, and bake.
It’s topped with furikake and spicy mayo for a rich, bold bite. You can add cream cheese or avocado to make it even smoother. I like to make this on busy nights—it’s fast, filling, and made with pantry basics.
Great for lunch prep or an easy dinner, this baked tuna sushi bowl hits the spot. Eat it with nori sheets or straight from the dish. One bite and you’ll know why this is my go-to tuna sushi bake for one!
Ingredients
Serve with:
Nutrition Facts
Servings 3
Serving Size 1
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 4g20%
- Cholesterol 35mg12%
- Sodium 600mg25%
- Potassium 300mg9%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 20g40%
- Vitamin A 150 IU
- Vitamin C 1 mg
- Calcium 40 mg
- Iron 1.5 mg
- Vitamin D 50 IU
- Vitamin E 1 IU
- Vitamin K 5 mcg
- Thiamin 0.1 mg
- Riboflavin 0.15 mg
- Niacin 4 mg
- Vitamin B12 1.2 mcg
- Biotin 3 mcg
- Phosphorus 150 mg
- Iodine 20 mcg
- Magnesium 20 mg
- Selenium 15 mcg
- Chromium 2 mcg
- Molybdenum 3 mcg
- Chloride 250 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This Easy & Simple Tuna Sushi Bake for One is my go-to when I want something cozy, quick, and packed with bold sushi flavors—but without any rolling or raw fish. It’s perfect for a weeknight dinner, lunch meal prep, or even a last-minute craving. You don’t need fancy tools or ingredients—just a few pantry staples and a microwave or oven.
- I often use canned tuna, but you can swap in leftover grilled tuna, spicy tuna mix, or even flaked cooked salmon. The key is that the fish is already cooked and easy to mix. This makes it a great option if you’re short on time or just cooking for yourself.
- Want extra creaminess? Add a spoon of Kewpie mayo and a little cream cheese. I once ran out of cream cheese and used a small slice of avocado—it still turned out creamy and rich. If you like it spicy, mix in a bit of sriracha or drizzle chili crisp on top before baking.
- Make sure to use warm sushi rice for the base. Short-grain rice holds everything together and soaks up the flavor. A sprinkle of furikake gives the dish that classic umami crunch—it really makes it taste like sushi!
