Skip to content
Menu
Spicy Tuna Sushi Bake
Plato principal

Spicy Tuna Sushi Bake

25 minPara 1Nutri-Score C€€
de @saltnpiipa3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

1 persona
  • light skipjack tuna in water (drained)Pescado1 pieza
  • Kewpie mayo (divided)Despensa45 ml
  • sriracha (divided)Despensa45 ml
  • sesame oilDespensa7,5 ml
  • soy sauceDespensa7,5 ml
  • black pepper (ground)Especias1 g
  • white sesame seedsFrutos secos y semillas3 g
  • green onion (chopped, whites and greens separated)Frutas y verduras1 pieza
  • jasmine rice (cooked, warm)Cereales500 g
  • nori komi furikake rice seasoning (divided)Despensa4 g
  • cucumber (thinly sliced)Frutas y verduras0,5 piezas
  • seaweed sheets (for serving)Despensa4 piezas

por ración

Nutrición

1010kcal

Carbohidratos
132 g
Proteínas
44 g
Grasas
34 g
Adaptar utensilios

lo que usará

Utensilios

  • Fuente de horno
  • Bol
  • Horno

paso a paso

Preparación

  1. Prep the vegetables

    • Chop the green onion, separating the whites and greens.
    • Thinly slice the cucumber.
    • Set both aside.
    Paso 1

  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.
    Paso 2

  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.
    Paso 3

  4. Add the tuna and toppings

    • Spread the spicy tuna mixture over the cucumber.
    • Drizzle with Kewpie mayo and sriracha.
    Paso 4

  5. Broil

    • Set the oven to broil and broil the dish until the top is golden and bubbling.
    Paso 5

  6. Finish and serve

    • Sprinkle with more furikake and the green parts of the green onion.
    • Serve with seaweed sheets.
    Paso 6
Obtener Mezze