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This Spicy Canned Tuna Sushi Bake is creamy, savory, and packed with bold flavor! Made with simple pantry ingredients, it’s an easy, budget-friendly twist on sushi—perfect for sharing, scooping with seaweed, and satisfying all your sushi cravings at home.
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HERE IS HOW TO MAKE SPICY CANNED TUNA SUSHI BAKE:
WHERE CAN I FIND THESE INGREDIENTS?
This recipe is so easy and really only uses pantry staples which we love here! You can find basically find everything you need in the pantry aisle! For this recipe, I kept it so simple so I didn’t include any produce but of course, you can add or remove what you feel comfortable with!
WHAT ARE THE INGREDIENTS?
The ingredients to make this delicious spicy canned tuna sushi bake are:
- Canned Tuna
- Sesame Oil
- Sriracha
- Mayo
- Furikake
- Cooked White Rice
- Rice Vinegar
- Sugar
- Seaweed Packets
WHAT EQUIPMENT DO I NEED?
I try to avoid washing dishes as much as possible, so if I can keep things to a minimum, I do! I used one bowl, a mixing spoon to mix the rice and canned tuna mixture then measuring cups/spoons for this. Aside from that, just a 6-inch baking tray to get it all broiled and toasty!
Here are some of my Amazon favs:
CAN I SUBSTITUTE/ADD ANYTHING OUT?
You sure can substitute or add anything to tailor this to your liking, for sure! I try to keep my recipes as simple as possible, but here are some lovely ideas to try!
- Adding avocado for a creamy bite
- Adding cucumbers to a fresh crunch
- Removing the sriracha and adding some soy sauce for a non-spicy version
- Topping with kimchi for extra spice and tanginess
- Using brown rice instead
- Using canned salmon instead
WHAT DOES SPICY CANNED TUNA SUSHI BAKE TASTE LIKE?
This sushi bake is so yummy and so satisfying as a substitute for sushi when you’re craving it and just want to satisfy the craving at home or want to save some money! Spicy canned tuna sushi bake tastes rich, creamy, and seriously addictive. 🍣🔥
It has that classic sushi vibe of savory rice layered with umami-packed tuna but taken to the next level with a creamy, spicy topping. The tuna mixture is slightly tangy and spicy (thanks to sauces like mayo and sriracha), while the baked top gets warm, melty, and lightly golden. The rice underneath soaks up all that flavor, making every bite soft, flavorful, and comforting.
When scooped up with seaweed, you get the perfect balance of creamy, spicy, salty, and slightly toasty—like a deconstructed sushi roll turned into a cozy, shareable dish.
HOW LONG DOES IT KEEP FOR?
Spicy canned tuna sushi bake is best fresh, but you can store leftovers safely:
- In the fridge: 3–4 days in an airtight container.
- Not recommended for freezing, as the rice and creamy topping can change texture and become watery.
Reheat in the oven or microwave until warmed through. For the best texture, reheat in the oven to help keep the top slightly crisp.
INSPIRATIONS FOR THIS RECIPE?
Honestly, I overbought canned tuna from Costco 😂 It was on sale last year, and I ended up buying 3 packs of 6, which ended with me having 18 cans of tuna at home haha I do love canned tuna so it wasn’t the worst but I was looking for different ways to use it and spicy canned tuna sushi bake came to mind! I had all the ingredients already at home so it was perfect and I’ve made it about 4 times since! My favorite!!
ANY OTHER NOTES?
No other notes for this one!! Enjoy!
Spicy Canned Tuna Sushi Bake
Ingredients
- 1 Can Tuna drained
- 2 Tbsp Sriracha
- 1/4 Cup Mayo
- 1 Tbsp Sesame Oil
- 2 Tbsp Furikake
- 1 Cup White Rice cooked
- 1 tsp Sugar
- 1/2 Tbsp Rice Vinegar
- 1 Packet Seasoned Seaweed
Instructions
- Preheat your oven to 400F and prepare a 6-inch baking pan.
- In a bowl, add in your rice and heat it in the microwave for 1 minute. This is so it's easier for the sugar and rice vinegar to soak in. Add in your rice vinegar and sugar and mix well.
- Next, add in the rice mixture to your baking pan in an even layer. Sprinkle furikake on top.
- Use the same bowl that you mixed up your rice in and add in your drained canned tuna, sesame oil, sriracha, and mayo and mix well.
- Add the layer of saucy tuna on your rice layer evenly on top. Sprinkle with furikake.
- Bake at 400F for 20-30 minutes or until the top is golden brown.
- Serve with a side of seasoned seaweed and enjoy!
Thank you so much for reading this recipe! I hope you make and enjoy it as much as I do! ❤️
Xo,
Lynn
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