By Emma Bustamante
Sushi Bake
Sushi is definitely one of my favorite dishes of all times, so I'm always down for a new and easier way to try it. This recipe is super fun to make, and it is perfect for bringing to a dinner potluck. They are a bunch of different variations but today we are making it with creamy spicy tuna and spicy crab.
Their is no sushi-grade on this recipe so is very affordable and perfect for pregnant people. Can last 3 to 4 days in the fridge.
Updated at: Thu, 17 Aug 2023 04:48:52 GMT
Nutrition balance score
Unbalanced
Nutrition per serving
Calories590.1 kcal (30%)
Total Fat16.6 g (24%)
Carbs96.3 g (37%)
Sugars6 g (7%)
Protein11.3 g (23%)
Sodium812.5 mg (41%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
preheat oven at 500 F
Step 2
In a bowl, mix rice with rice vinegar, sugar, and a sprinkle of salt.
Step 3
In a baking container, add the sesame oil. Then add the first layer of sushi rice.
Baking RackStep 4
In a bowl, mix the canned tuna, with the mayo and one tablespoon of chili garlic sauce.
Step 5
In a second bowl, add the chopped surimi with unagi sauce and chili garlic sauce.
Step 6
Add to the container, half of the spicy crab and half of the creamy tuna.
Step 7
In big chunks add the cream cheese, green onions and furikake. Bake for 5 to 10 minutes or until the top gets crispy.
Step 8
Serve immediately add your toppings, I used avocado, siracha, more mayo and soy sauce.
Notes
1 liked
0 disliked
Delicious
Easy
Go-to
There are no notes yet. Be the first to share your experience!
