Sushi cake with tuna and Beemster Belegen

Sushi cake tuna

Main Course. 4 Persons. Preparation 15 min. + 20 min. oven time + 15 min. waiting time

Ingredients

  • 250 g sushi rice
  • 4 tbsp rice vinegar
  • ½ tsp sugar
  • ¼ tsp salt
  • 320 g tuna on water (canned)
  • 1 bunch of spring onion
  • 150 g Beemster Belegen
  • 100 g cream cheese
  • 1½ tbsp black sesame seeds
  • 1 cucumber
  • 1 avocado
  • 4 nori sheets or 1 bag of nori snack
  • 3 tbsp. Kewpie mayonnaise (bottle)
  • 1 tbsp sriracha

Kitchen Stuff

  • Oven dish (20 x 30 cm greased)

Prepare

  1. Cook sushi rice according to package directions about 15 min. Put rice in a low wide bowl, spoon in rice vinegar, sugar and the salt and let stand until use.
  2. Preheat the oven to 200 °C. Drain the tuna. Meanwhile, cut the spring onion into thin rings. Grate the cheese. Mix together the tuna, spring onion (keep 1 tbsp of the green), the cheese, cream cheese and 1 tbsp black sesame seeds.
  3. Spread the rice over the bottom of the baking dish and spread the tuna-cheese mixture on top. Bake about 20 min. in the center of the oven.
  4. Meanwhile, cut the cucumber lengthwise into quarters and then slice the quarters. Cut the flesh of the avocado into cubes. Cut the nori sheets into 4-inch squares.
  5. Remove the sushi cake from the oven and spread the reserved spring onion and the rest of the sesame seeds on top. Sprinkle zigzagging with the mayonnaise and sriracha. Serve the cucumber, avocado and nori sheets (or nori snack) alongside. Always hold a nori sheet like a taco and fill with some of the sushi cake, cucumber and avocado. Eat with your hands or chopsticks.

Enjoy! Find more recipes on the recipe page.