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Spicy Tuna Sushi Bake
25 Min.Für 1Nutri-Score C€€
C
25 Min.
25 Min.Spicy Tuna Sushi Bake
was Sie brauchen
Zutaten
light skipjack tuna in water (drained)Fisch1 Stück
Kewpie mayo (divided)Vorräte45 ml- sriracha (divided)Vorräte45 ml
- sesame oilVorräte7,5 ml
soy sauceVorräte7,5 ml
black pepper (ground)Gewürze1 g
white sesame seedsNüsse & Samen3 g
green onion (chopped, whites and greens separated)Obst & Gemüse1 Stück
jasmine rice (cooked, warm)Getreide500 g- nori komi furikake rice seasoning (divided)Vorräte4 g
cucumber (thinly sliced)Obst & Gemüse0,5 Stücke- seaweed sheets (for serving)Vorräte4 Stücke
pro Portion
Nährwerte
1.010kcal
- Kohlenhydrate
- 132 g
- Eiweiß
- 44 g
- Fett
- 34 g
was Sie verwenden
Utensilien
Auflaufform
Rührschüssel
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Prep the vegetables
- Chop the green onion, separating the whites and greens.
- Thinly slice the cucumber.
- Set both aside.
- Schritt 2
Mix the spicy tuna
- In a bowl, combine the tuna, Kewpie mayo, sriracha, sesame oil, soy sauce, black pepper, sesame seeds and the white parts of the green onion.
- Mix well until fully combined.
- Schritt 3
Build the rice base
- Spread the warm cooked rice in an oven-safe dish and pack it down firmly.
- Sprinkle furikake over the rice.
- Arrange the cucumber slices on top.
- Schritt 4
Add the tuna and toppings
- Spread the spicy tuna mixture over the cucumber.
- Drizzle with Kewpie mayo and sriracha.
- Schritt 5
Broil
- Set the oven to broil and broil the dish until the top is golden and bubbling.
- Schritt 6
Finish and serve
- Sprinkle with more furikake and the green parts of the green onion.
- Serve with seaweed sheets.
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