Hop on the sushi bake trend!
Here's an easy quarantine treat you can make at home!¬†
1 180-gram can tuna flakes in oil, drained
2 large eggs, scrambled, lightly seasoned, and chopped
1/4 cup tobiko (fish roe), more for topping
1/2 cup cream cheese, at room temperature
scant 1/4 cup kewpie mayo, more for topping
3 cups japanese rice, cooked
2 tablespoons rice vinegar
1 teaspoon salt
1 1/2 teaspoons sugar
1/4 cup japanese rice flavoring (furikake), or 3 tablespoons ground seaweed
1/4 cup dried bonito flakes
cheddar cheese, Optional
1 26-gram pack nori sheets (dried seaweed), cut into rectangles
Preheat oven to 350 degrees F or 177 degrees C.
In a large bowl, combine tuna, scrambled eggs, tobiko roe, cream cheese, and kewpie mayo.
Press cooked sushi rice in a 9x13-inch oven-safe baking dish.
Sprinkle furikake mix onto the pressed sushi rice.
Spread the tuna mixture on top. (Make sure to cover the entire rice.)
Sprinkle bonito flakes on top of the tuna mixture.
Grate some cheddar cheese on top (optional, but recommended).
Bake at 350 degrees F or 177 degrees C for 15 to 20 minutes or until the cheese and top is golden brown.
Sprinkle with more tobiko and mayo on top. Serve with nori sheets.
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