Ingredients
- 16 oz of sticky or sushi rice
- 2 Tbsp mayo
- 1 avocado, sliced
- Scallions/green onions, chopped
- Black sesame seeds
- Seaweed wraps
No rolling. No pressure. Just layers of flavor.
If you love sushi, pickles, and tuna fish, this one’s for you. This no-bake casserole is our take on a spicy tuna roll with a dill-icious twist.
We start with cooled sushi rice pressed into a firm base, then layer on creamy tuna mixed with mayo and soy sauce. From there, it’s all about texture: crisp carrots, buttery avocado, and a full layer of dill pickle coins for the crunch you crave.
But it doesn’t stop there. We drizzle on the aioli and oils and sprinkle the scallions and sesame seeds for added color. It’s a showstopping snack for your next party or even date night at home.
Recipe Instructions:
- Cook the rice and make sure it’s cooled off and not hot.
- Drain the tuna and flake it with a fork. In a medium bowl, mix the tuna, mayo, and soy sauce together.
- Place your pickles and carrots on top of a plate with a paper towel to remove some of the moisture.
- Cut the carrot sticks into small matchsticks/julienne and set aside.
- Add seaweed to the bottom of an 8x8 casserole, then pack in the rice and tuna.
- Next, layer in the carrots, avocados, and finally all the pickle coins to fully cover the dish.
- Drizzle the sriracha aioli and the chili oil.
- Finish the dish by sprinkling the sliced scallions and black sesame seeds on top.
