This one-pot Spicy Tuna Rice Casserole tastes like a sushi roll but doesn’t require sushi chef skills!
I’m not really a fan of takeout. Greasy burgers, tacos, or salty fried rice aren’t really my thing. In fact, I’ve rarely ordered a pizza. Yet there is one delivery I’ll gladly open the door for: sushi. I can’t think of a better way to ring in the weekend on Friday night than with my favorite selection of sashimi, temaki, nigiri, and uramaki. Add plenty of wasabi, some pickled ginger, and a bottle of bubbles, and I’m one happy woman.
Truth be told, however, ordering sushi is a luxury I rarely indulge in, as it definitely isn’t cheap. And yes, I know you can make sushi yourself at a fraction of the price, but believe me, I’ve tried, and I’ve failed. No matter how many YouTube tutorials I’ve seen, I can’t seem to master the roll and always end up with the saddest looking sushi ever known to mankind. It’s that bad.
Luckily, easy sushi-inspired dishes like poké bowls and this spicy tuna rice casserole offer solace when a craving hits, and I know better than to whip out my sushi mat. With its delicious mix of perfectly cooked rice, savory nori, flaky tuna, and tangy sauce made with Greek yogurt, rice vinegar, and sriracha, this casserole always comes together effortlessly and hits the spot. The creamy chunks of avocado and crisp green onion add color and provide a nice textural contrast. It’s a dish guaranteed to please sushi lovers and just about anyone in need of comfort in a bowl.
Tasty tweaks
I love this dish as is, but the wonderful thing about it is that it offers plenty of room for tweaking it to your heart’s content. For example, sometimes I’ll skip the tuna and add cubes of marinated tempeh or smoked tofu instead. Flaked salmon is also delicious in this casserole. Cucumber can be replaced by other crisp veggies such as bell peppers or broccoli florets, and sometimes I’ll even add in a handful of edamame beans. For additional fiber, I’ll sometimes opt for brown rice. Finally, finishing the dish with a generous dash of furikake is always a good idea.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. If possible, do not garnish with the avocado and green onion until ready to serve. You can also freeze the casserole (in a freezer-safe container) for up to 3 months. Thaw overnight in the fridge and reheat gently either in a pan or microwave.
Serving suggestions
Looking for more sushi-inspired dishes that are delicious without being intimidating? Try these cute Baked Salmon Sushi Cups (they make a lovely appetizer!), this satisfying Sushi Bowl Recipe, and these Healthy California Roll Sushi Bites. It doesn’t get any easier than this!
Ingredients
- 2 1/4 cups water
- 1 cup uncooked white rice like jasmine rice
- 1 cup cucumber grated, about 1 large cucumber
- 4 sheets nori broken into pieces
- 2 cans Genova albacore tuna in olive oil drained
- 1/4 cup reduced-sodium soy sauce gluten-free, if needed
- 1/2 cup plain, nonfat Greek yogurt dairy-free plain yogurt works well, too
- 1/4 cup unseasoned rice vinegar
- 4 teaspoons sriracha
- 1 large avocado diced
- Sliced green onion for garnish
- Sesame seeds for garnish
Instructions
- In a large pan with high sides, bring the water to a boil. Once boiling, stir in the rice, cucumber, nori, and tuna. Bring back to a boil and cook for 2 minutes, stirring occasionally.
- Stir in the soy sauce, reduce the heat to low, and cover and simmer until all the liquid is absorbed, about 20-25 minutes.
- In a small bowl, whisk together the yogurt, rice vinegar, and sriracha. Once the rice is cooked, stir the yogurt mixture into the rice until well mixed and creamy.
- Serve with the diced avocado, green onion, and sesame seeds.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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