Canned Tuna Sushi Bake with Cottage Cheese Topping - Meal 1 Option

Serves 4–6 | High Protein | Meal Prep Friendly

This lighter, protein-packed take on sushi bake swaps mayo and cheese for Greek yogurt and cottage cheese, making it a creamy yet nutrient-dense dish that’s perfect for meal prep.

Note: This is geared around a daily 1,200 calorie goal. Please see my meal plan how-to for more information!

Ingredients

Rice Layer

• 1 cup cooked white or sushi rice

• 2 tsp rice vinegar

• 1 tsp sugar (optional)

• ¼ tsp salt

Tuna Layer

• 1 can tuna, drained OR 1.5 cups chopped shrimp

• ½ cup Greek yogurt (or extra cottage cheese for creaminess)

• 1–2 tsp soy sauce

• 1–2 cloves garlic, minced

• 1 tsp lemon juice

• ½ cup green onions, chopped

Topping Layer

• ½ cup cottage cheese (thicker variety works best)

• Nori strips for garnish (about 1 snack pack)

Instructions

1. Preheat oven → 375°F (190°C).

2. Prepare rice layer → Mix cooked rice with rice vinegar, sugar, and salt. Spread evenly in a lightly greased 8×8-inch baking dish.

3. Prepare tuna layer → In a bowl, combine drained tuna, Greek yogurt (or cottage cheese), soy sauce, garlic, lemon juice, and green onions. Spread evenly over the rice.

4. Add topping → Spoon cottage cheese evenly across the tuna layer.

5. Bake → 15–20 minutes, until topping is slightly golden and set.

6. Serve → Cut into squares, garnish with nori strips, and enjoy.

Tips & Meal Prep Notes

💡 For a more “cheesy” flavor → Stir ½ tsp garlic powder or nutritional yeast into the cottage cheese before topping.
💡 Storage → Keeps well in airtight containers in the fridge for 3–4 days.
💡 Serving → Delicious hot, warm, or chilled. Try pairing with pickles or a light cucumber salad for crunch.