Ingredients
Scale
- 3 large nori sheets (cut into 4 squares)
- 1 (185 g) canned tuna in water (drained)
- 50 g cream cheese
- 3 tbsp kewpie mayo
- 3 cups cooked sushi rice
- 2 tbsp rice vinegar
- 2 tsp white sugar
- ½ tsp salt
- ½ tbsp sesame oil
- Kewpie mayo (for topping)
- Sriracha (for topping)
- Furikake (for topping)
- Sliced spring onions (for topping)
- Fried onions (for topping)
Instructions
- Prepare the sushi rice according to package instructions.
- Preheat your oven to 400°F (200°C) and grease a muffin pan.
- In a bowl, combine the cooked sushi rice, rice vinegar, sugar, salt, and sesame oil.
- In another bowl, mix the drained tuna, cream cheese, and kewpie mayo.
- Line each muffin cavity with a square of nori and press in 3-4 tablespoons of the rice mixture.
- Top with a teaspoon of furikake and the tuna mixture.
- Bake for 15-20 minutes until the nori is crispy.
- Serve with mayo, sriracha, furikake, spring onions, and fried onions.
Notes
You can use fresh fish instead of canned tuna. Short-grain sushi rice is best for the right texture. Prepare in advance and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sushi cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg