Spicy Tuna Sushi Bake

Sushi Rice

2 cups dinorado rice

½ cup glutinous rice(malagkit na bigas)

3 ½ cups water

2 ½ tbsp white vinegar

1 ½ tbsp white sugar

⅛ tsp salt

Spicy Tuna

3 (180g) can Century Tuna Flakes in Oil Hot and Spicydrained

½ cup cream cheeseat room temperature

½ cup mayonnaise

1 tbsp sriracha sauce or tomato ketchup

¼ cup chopped onion leeks

Homemade Furikake Seasoning

½ cup nori sheetcut into thin strips

2 tbsp toasted sesame seeds

½ cup salted potato chipscrushed

½ tsp white sugar

Topping

½ cup grated quickmelt cheese

drizzle of sriracha or ketchupoptional

drizzle of mayonnaise optional

nori sheets packson the side

Drain tuna

Using a strainer, drain the tuna flakes from the oil. Set aside.

Prepare rice

Soak the dinorado rice and glutinous rice in water for 30 minutes. Cook rice in a rice cooker.

Make spicy tuna

In a medium-sized bowl, combine tuna, cream cheese, mayonnaise, sriracha, and onion leeks. Mix well until combined.

Make homemade furikake seasoning

Combine all ingredients in a bowl and set aside.

Make sushi rice

Combine vinegar, sugar and salt. Mix well. While the rice is still hot, drizzle with vinegar mixture and mix well. Set aside to cool.

Assemble

Press sushi rice on 8×12 oven-proof dish. Sprinkle half of the furikake seasoning.

Add spicy tuna

Top with spicy tuna mixture finishing off with quick melt cheese. Bake in a pre-heated oven at 150 degrees Celcius for 15 minutes or up until cheese melts.

Topping

Sprinkle the remaining furikake seasoning all over the top, drizzle with more sriracha and mayonnaise. Serve with nori sheet on the side.

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