Description
Deconstructed sushi! This Spicy Tuna Sushi Bowl is a flavorful and customizable meal with sushi rice, spicy tuna, and your favorite toppings.
Ingredients
Scale
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound sushi-grade tuna, finely diced
- 1/4 cup mayonnaise (Japanese Kewpie preferred)
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 green onion, thinly sliced
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1/2 cup edamame, shelled
- 1/4 cup seaweed salad (wakame)
- 2 tablespoons sesame seeds (black and white)
- 2 tablespoons masago or tobiko (fish roe)
- Pickled ginger, for serving
- Wasabi, for serving
- Spicy mayo (optional, for drizzling)
- Crispy fried onions (optional)
- Nori seaweed sheets, cut into strips (optional)
Instructions
- Rinse the Rice: Place the sushi rice in a fine-mesh sieve and rinse under cold running water until the water runs clear (3-5 minutes).
- Cook the Rice: Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 18 minutes.
- Rest the Rice: Remove from heat and let stand, covered, for 10 minutes.
- Prepare the Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring until dissolved. Do not boil.
- Combine Rice and Vinegar: Gently transfer the cooked rice to a large, non-metallic bowl. Pour the sushi vinegar mixture over the rice.
- Mix and Cool: Gently cut and fold the vinegar into the rice with a rice paddle or wooden spoon. Fan the rice with a fan or cardboard to cool it quickly. Continue mixing and fanning until cooled to room temperature (15-20 minutes).
- Dice the Tuna: Finely dice the sushi-grade tuna.
- Combine Ingredients (Spicy Tuna): In a medium bowl, combine the diced tuna, mayonnaise, sriracha, sesame oil, soy sauce, rice vinegar, grated ginger, minced garlic, and sliced green onion.
- Mix Gently (Spicy Tuna): Gently mix all ingredients until well combined.
- Taste and Adjust (Spicy Tuna): Taste and adjust seasoning as needed.
- Chill (Optional – Spicy Tuna): Cover and refrigerate the spicy tuna mixture for at least 30 minutes.
- Prepare Toppings: Make sure all toppings are prepped and ready to go.
- Base Layer: Spoon a generous amount of sushi rice into a bowl.
- Add the Spicy Tuna: Top the rice with a generous portion of the spicy tuna mixture.
- Arrange Toppings: Arrange your desired toppings around the spicy tuna.
- Garnish: Sprinkle with sesame seeds and masago or tobiko. Drizzle with spicy mayo if desired.
- Serve: Serve immediately with pickled ginger and wasabi on the side. You can also serve with nori seaweed sheets for wrapping individual bites.
Notes
- Rice Alternatives: Brown rice, quinoa, or cauliflower rice can be used as a base.
- Protein Variations: Substitute tuna with salmon, yellowtail, cooked shrimp, or tofu.
- Vegetarian/Vegan Option: Use marinated tofu or avocado instead of tuna.
- Spice Level: Adjust the amount of sriracha to control the spice level.
- Sauce Variations: Experiment with different sauces like teriyaki sauce, eel sauce, or yum yum sauce.
- Make it a Salad: Serve the spicy tuna and toppings over a bed of mixed greens instead of rice.
- Meal Prep: Prepare the sushi rice and spicy tuna ahead of time and store them separately in the refrigerator. Assemble the bowls just before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes