Sushi Bake (with Canned Tuna)

Step 1

Optional, for a crispy rice bottom: coat a thin baking pan with some sesame oil.

Step 2

Cook short grain rice as you normally do. (Add 1 piece of dried kelp if you have it for more flavor.)

Step 3

When the rice is cooking, microwave the vinegar, sugar and salt so that the sugar dissolves in the vinegar. Alternatively, you can just use ready-made sushi seasoning.

Step 4

After that, stir the softened cream cheese, mayo and drained tuna until it is evenly mixed.

Step 5

Once the rice is cooked, scoop it into a large bowl then use the flat rice scoop (or spatula if you don't have to mix the sushi seasoning into the rice by cutting and folding the rice. (Not stirring- this makes the rice mushy.) If you want more savory food, add some sesame oil too. (This will make it more like Korean Kimbap than Japanese sushi.)

Step 6

Spread the rice onto the baking dish then top with 1/2 the furikake, followed by the tuna mix, then the rest of the furikake. (If you want it spicier, you can add some chili flakes now.) Try to get them in even layers.Tip: taste it now- everything is cooked- to see if the flavor is sufficient. If not, add more seasoning!

Step 7

Bake in a pre-heated oven at 425F/ 218.3C for 12-15 minutes or till the top turns golden brown and bubbly.

Step 8

Whilst the dish is in the oven, cut the avocado and other garnishes then place on the dish once out of the oven.

Step 9

Enjoy with seaweed, sliced cucumber and pickled ginger!