Canned Tuna Sushi Baked
Sushi Bake was one of the latest food trends this pandemic days. It rose to popularity around April-May 2020. It is just easy to make, and it’s also got the creamy and savory taste we like.
I was in our province when I had eaten it first, and I like it. My sister buys it from her friend. I search for the recipe, but most of the ingredients are not available in our province. Until I found the recipe of Lian Lim on Youtube, but I make some changes. Check out the recipe below.
Tuna Sushi Baked Recipe
6 cups cooked rice
2 tablespoon vinegar
2 tablespoon white sugar
1/2 teaspoon salt
3 cans of 155g century tuna (1 hot and spicy and 2 oil in flakes)
1/2 cup mayonnaise
1 big potato chips
Oil for cooking the egg
- Cooked the rice. Once cook let it cool. (I mix glutinous rice with the regular rice to make the rice a little sticky)
- Meanwhile, in a small bowl, combine the vinegar, white sugar, and salt. Set aside.
- Crush the potato chips. (I used V-cut or Piattos potato chips if V-cut is not available, but any potato chips will do)
- Open the century tuna and drained to remove the liquid.
- Combine the mayonnaise and tuna. (If you want it to be spicier, adjust the tuna flavor)
- Whisk the eggs and cook. Let it cool and chop.
- Cut at least one pack of nori sheets into small pieces.
- In a large mixing bowl, combine cooked rice and vinegar mixture. Add the potato chips and at least 3/4 of cut nori sheets, then mix.
- Spread the rice mixture to the 9×13 pyrex baking pan.
- Spread the chopped scrambled eggs and tuna mixture on top.
- Sprinkle the shredded cheese and the rest of the cut nori sheets.
- Bake for 8-10 minutes or at least until the cheese melt. Remove from the oven/microwave and allow it to cool slightly.
- Scoop a small portion of sushi bake and wrap it in a nori sheet.