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Spicy Tuna Sushi Bake
Plat

Spicy Tuna Sushi Bake

25 minPour 1Nutri-Score C€€
par @saltnpiipa3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

1 personne
  • light skipjack tuna in water (drained)Poissons1 morceau
  • Kewpie mayo (divided)Épicerie45 ml
  • sriracha (divided)Épicerie45 ml
  • sesame oilÉpicerie7,5 ml
  • soy sauceÉpicerie7,5 ml
  • black pepper (ground)Épices1 g
  • white sesame seedsFruits à coque et graines3 g
  • green onion (chopped, whites and greens separated)Fruits et légumes1 morceau
  • jasmine rice (cooked, warm)Céréales500 g
  • nori komi furikake rice seasoning (divided)Épicerie4 g
  • cucumber (thinly sliced)Fruits et légumes0,5 morceaux
  • seaweed sheets (for serving)Épicerie4 morceaux

par portion

Nutrition

1 010kcal

Glucides
132 g
Protéines
44 g
Lipides
34 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Saladier
  • Four

pas à pas

Préparation

  1. Prep the vegetables

    • Chop the green onion, separating the whites and greens.
    • Thinly slice the cucumber.
    • Set both aside.
    Étape 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.
    Étape 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.
    Étape 3

  4. Add the tuna and toppings

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

  5. Broil

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

  6. Finish and serve

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