Spicy Tuna Crunch Roll Bake is the answer to all your sushi cravings–no rolling, no raw fish, and no stress! It’s a perfect, family-friendly way to bring the flavors of your favorite sushi roll to the dinner table, even for those who prefer their seafood cooked.
As a busy mom and teacher, the end of the school year always brings a mix of excitement and exhaustion. Every May, as I start counting down the days to summer break, I find myself craving sushi—there’s just something about the freshness and flavor that feels like a celebration!
My whole family, including my kids, are huge sushi fans, and it’s often their top request for a Friday night take-out dinner.
But recently, my in-laws were coming over. While they love seafood, traditional sushi rolls (with raw fish) just aren’t their thing. I wanted to make something that would satisfy everyone’s sushi cravings but also be approachable for those who prefer their seafood cooked.
That’s how this Easy Spicy Tuna Crunch Roll Bake came to be—a casserole-style sushi roll that’s baked to perfection! It’s now a family favorite, and I promise, it’s so simple to make and totally customizable for all tastes. If you love the flavors of sushi but want it cooked through, this is the recipe for you!
Why your family will love this baked spicy tuna crunch roll recipe
- Customizable. Swap out the tuna for cooked shrimp, crab, or even chicken—whatever your family loves!
- Kid-Friendly (and In-Law Approved). No raw fish means everyone can dig in, even picky eaters and those wary of traditional sushi.
- Easy Weeknight Dinner. Minimal prep and hands-off baking time make this a perfect meal for busy evenings.
- All the Sushi Flavors, None of the Fuss. Enjoy the classic spicy tuna roll taste with a crunchy topping, no rolling required.
- Great for Leftovers. It reheats beautifully, so you can enjoy sushi-style flavors for lunch the next day.
Shall we get started on this easy baked sushi roll recipe?
ingredients
To make this easy Spicy Tuna Crunch Roll Bake recipe you’ll need a few ingredients that you can get at almost any grocery store or even online!
Here’s what we are working with:
sushi rice
- short grain, white rice
- water
- rice vinegar
- sugar
- salt
tuna mixture
- ahi tuna steaks – we love SizzleFish Sushi Grade Yellowfin Tuna (Ahi), diced
- mayonnaise
- sriracha sauce (adjust to taste)
- soy sauce
- sesame oil
- avocado
- cucumber
topping
- panko breadcrumbs
- melted butter
- sesame seeds
- green onions
- nori sheets, cut into small strips – optional *My family did not prefer to include the nori strips in our tuna roll bake.
Substitutions for this recipe
Protein: Use shrimp, imitation crab, or even shredded rotisserie chicken instead of tuna.
Rice: Try cauliflower rice for a lower-carb option.
Spice Level: Use less sriracha or swap for sweet chili sauce for a milder flavor.
Crunch: Swap panko breadcrumbs for crushed tortilla chips or fried onions for a different crunch.
Sauce: Drizzle with teriyaki, spicy mayo, or your favorite sauce!
how to make spicy tuna crunch roll bake
Prepare the Sushi Rice:
Rinse the rice under cold water until the water runs clear. In a pot, combine the rice and water.
Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the water is absorbed.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice and let it cool.
Prepare the Tuna Mixture:
In a bowl, combine the diced tuna, mayo, sriracha, soy sauce, and sesame oil. Mix well and set aside.
Assemble the Bake:
Preheat your oven to 375°F (190°C)
Spread the sushi rice evenly in the bottom of a greased baking dish.
Layer the sliced avocado and julienned cucumber over the rice.
Evenly distribute the tuna mixture over the top.
Prepare the Crunch Topping:
In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this mixture over the tuna layer.
Bake:
Bake in the preheated oven for about 15-20 minutes, or until the top is golden and crispy.
Garnish and Serve:
Remove from pan the oven and let it cool slightly.
Sprinkle with nori strips, if using, sesame seeds, and chopped green onions.
ENJOY.
Where did sushi originate?
Sushi originated in Japan, with roots tracing back to the 8th century as a way to preserve fish in fermented rice. Modern sushi, as we know it, became popular in the 19th century and often features raw fish.
However, not all sushi is raw! Many rolls, like tempura or California rolls, use cooked ingredients. This Spicy Tuna Crunch Roll Bake is a fun, cooked twist on classic sushi flavors, making it perfect for anyone who prefers their seafood cooked through.
storage and meal prep
Cover leftovers and store in the fridge for up to 2 days. This spicy tuna roll bake makes an excellent meal prep because it is high in protein and fiber, making it a satisfying and healthy option for meal prep. When I meal prepped this recipe, I added some fresh chopped cucumber to my prep; it was nothing short of amazing! The cucumber gave it an extra freshness and crunch. This meal will have you looking forward to lunch each day!
We hope you enjoy this easy and delicious recipe as much as we do. It’s definitely one of those recipes worth saving. There’s nothing better than having what looks and tastes like a gourmet meal on the table, but one that saves you time behind the scenes.
Please leave us a star review and comment if you make this family loved recipe.
If you have any questions or comments, feel free leave them below. I answer every single question as quickly as I can.
Happy cooking! And thanks for being part of our tribe, The Tasteful Tribe!
If you love this recipe, check out…
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- The BEST EVER Thai Peanut Chicken Meatballs
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Easy Spicy Tuna Crunch Roll Bake (Cooked Sushi Recipe)
- DFDairy-Free
- GFGluten-Free
Ingredients
for the sushi rice
- 2 cups short grain, white rice
- 2½ cups water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
for the tuna mixture
- 1 lb sushi-grade ahi tuna , diced
- ½ cup mayonnaise
- 2 tbsp sriracha sauce (more or less, adjust to taste), plus extra for serving (optional)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 large avocado, sliced
- 1 cucumber, julienned
topping
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 2 tbsp sesame seeds
- green onions, chopped, optional for garnish
- 2 sheets nori cut into small strips, optional
Instructions
Prepare the Sushi Rice
- Rinse the rice under cold water until the water runs clear. In a pot, combine the rice and water.Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the water is absorbed.In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice and let it cool.
Prepare the Tuna Mixture
- In a bowl, combine the diced tuna, mayo, sriracha, soy sauce, and sesame oil. Mix well and set aside.
Assemble the Bake
- Preheat your oven to 375°F (190°C)Spread the sushi rice evenly in the bottom of a greased baking dish.Layer the sliced avocado and julienned cucumber over the rice.Evenly distribute the tuna mixture over the top.
Prepare the Crunch Topping
- In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this mixture over the tuna layer.
Bake
- Bake in the preheated oven for about 15-20 minutes, or until the top is golden and crispy.
Garnish and Serve
- Remove from pan the oven and let it cool slightly.Sprinkle with nori strips, if using, sesame seeds, and chopped green onions.
Equipment
- baking dish
Nutrition
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