Tuna Sushi Bake

Step 1

In a microwave-safe bowl, combine rice vinegar, sugar, & salt. Microwave for 15 seconds or until sugar & salt is dissolved.

Step 2

Place the hot freshly cooked rice in a large bowl, then drizzle the rice vinegar mixture on top of a spatula while moving it in a swiping motion. This helps distribute the mixture more evenly. Gently fold together, being careful not to mush the rice. Set aside.

Step 3

Preheat oven to 450° F.

Step 4

In a large mixing bowl, combine the sushi filling ingredients - drained tuna, cream cheese, ponzu, Japanese mayo, light soy sauce, sesame oil, & green onions. Set aside.

Step 5

In a baking dish, begin assembling the sushi bake by evenly layering the sushi rice (again, be careful not to mush the rice), then half of the furikake, the sushi filling, & the remaining furikake. Drizzle unagi sauce, Sriracha, and Japanese mayo on top.Keep in mind, the unagi sauce is sweet AND salty, so don't add too much so the sushi bake won't be overly salty.

Step 6

Bake in the oven for 10 - 15 minutes, or until the top is golden and everything is heated through.

Step 7

Serve with seaweed chips or nori sheets, cucumber, and avocado slices if desired. Enjoy by scooping the sushi bake onto a seaweed chip and adding cucumber and / or avocado, if desired. Roll up into a bite & enjoy!