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–+ servings
Spicy Tuna Sushi Bowl with Crispy Rice

Savor the Crunch: Spicy Tuna Sushi Bowl with Crispy Rice

Enjoy a Spicy Tuna Sushi Bowl with Crispy Rice that blends tender tuna and creamy mayo on crispy rice for a delightful meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Refrigeration Time 15 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Lunch
Cuisine: Japanese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spicy Tuna
  • 1 can Canned Tuna Opt for oil-packed for flavor
  • 2 tablespoons Mayonnaise Substitute with Greek yogurt for lighter option
  • 1-2 tablespoons Sriracha Adjust for desired heat level
  • 1 tablespoon Soy Sauce Choose tamari for gluten-free
  • 1 tablespoon Rice Wine Vinegar Apple cider vinegar works too
  • 1 teaspoon Toasted Sesame Oil Regular sesame oil is a substitute
For the Rice
  • 2 cups Sushi Rice Chill well for frying
  • 2 tablespoons Avocado Oil Swap with high-heat oil if needed
For the Toppings
  • 2 tablespoons Scallions Sliced
  • 1 cup Cucumber Sliced for freshness
  • Optional Toppings Include sesame seeds, chili crisp, or nori sheets

Equipment

  • non-stick skillet
  • mixing bowl
  • spatula

Method
 

Preparation Steps
  1. In a mixing bowl, combine drained canned tuna with mayonnaise, sriracha, soy sauce, rice wine vinegar, and toasted sesame oil. Mix thoroughly and refrigerate for 15 minutes.
  2. Heat a non-stick skillet over medium-high heat and add avocado oil. Form chilled sushi rice into clumps and press gently in the skillet for 3-5 minutes until golden brown.
  3. Flip the crispy rice clumps and cook the other side for an additional 3-5 minutes until both sides are crispy. Transfer to bowls or plates.
  4. Spoon spicy tuna mixture over the crispy rice base. Slice fresh cucumber and scallions, and add over the tuna. Top with optional ingredients as desired.
  5. Drizzle with more sriracha or soy sauce if desired and serve immediately.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Chill sushi rice for at least 4 hours before frying for best results. You can also substitute tuna with salmon or other proteins.

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