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


Sushi Rice
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
4 egg
1 big potato chips
Nori sheets
Oil for cooking the egg

  1. Cooked the rice. Once cook let it cool. (I mix glutinous rice with the regular rice to make the rice a little sticky)
  2. Meanwhile, in a small bowl, combine the vinegar, white sugar, and salt. Set aside.
  3. Crush the potato chips. (I used V-cut or Piattos potato chips if V-cut is not available, but any potato chips will do)
  4. Open the century tuna and drained to remove the liquid.
  5. Combine the mayonnaise and tuna. (If you want it to be spicier, adjust the tuna flavor)
  6. Whisk the eggs and cook. Let it cool and chop.
  7. Cut at least one pack of nori sheets into small pieces.
  8. 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.
  9. Spread the rice mixture to the 9×13 pyrex baking pan.
  10. Spread the chopped scrambled eggs and tuna mixture on top.
  11. Sprinkle the shredded cheese and the rest of the cut nori sheets.
  12. Bake for 8-10 minutes or at least until the cheese melt. Remove from the oven/microwave and allow it to cool slightly.
  13. Scoop a small portion of sushi bake and wrap it in a nori sheet.

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