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- 1 cup sushi rice - 1 1/2 cups water - 1 tablespoon rice vinegar - 1 tablespoon sugar - 1/2 teaspoon salt - 8 oz sushi-grade tuna, diced - 1 tablespoon mayonnaise (preferably Kewpie) - 1 tablespoon sriracha (adjust to taste) - 1/2 avocado, sliced - 1/2 cucumber, thinly sliced - 1/4 cup edamame, shelled and cooked - 1 tablespoon sesame seeds - 2 green onions, finely chopped - Seaweed sheets (for garnish) - Soy sauce (for drizzling) This bowl serves two. Each serving has about: - Calories: 450 - Protein: 30g - Carbohydrates: 50g - Fat: 15g - Fiber: 6g - Sugar: 3g This mix of ingredients makes a balanced dish. You get protein from tuna and healthy fats from avocado. The rice gives you energy, while veggies add vitamins. Each bite is tasty and good for you! {{ingredient_image_2}} To make the sushi rice, start by rinsing 1 cup of sushi rice under cold water. Keep rinsing until the water runs clear. This step helps remove excess starch. Next, drain the rice well. In a medium saucepan, combine the rinsed rice with 1 1/2 cups of water. Bring it to a boil over medium-high heat. Once boiling, turn the heat down to low. Cover the pan and let it simmer for 18-20 minutes. The rice should be tender, and all the water will absorb. After cooking, let it rest, still covered, for another 10 minutes. This helps to finish the cooking process. Now, let’s prepare the sushi vinegar mixture. In a small bowl, mix together 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Whisk these ingredients until the sugar and salt dissolve completely. Once the rice has rested, transfer it to a large bowl. While the rice is warm, drizzle the sushi vinegar mixture over it. Gently fold the rice using a wooden spoon or spatula. Be careful not to crush the grains. Allow the rice to cool to room temperature before you use it. In a separate bowl, combine 8 oz of diced sushi-grade tuna with 1 tablespoon of mayonnaise and 1 tablespoon of sriracha. Mix well until the tuna is fully coated. Feel free to adjust the sriracha to match your spice level. Now, it’s time to assemble your spicy tuna sushi bowl. Start by placing a scoop of cooled sushi rice in a serving bowl. Top it with the spicy tuna mixture. Add slices of 1/2 avocado, thinly sliced cucumber, and 1/4 cup of cooked edamame. For a finishing touch, sprinkle 1 tablespoon of sesame seeds on top and garnish with finely chopped green onions. If you like, you can also add strips of seaweed around the edges and drizzle some soy sauce on top for extra flavor. Enjoy! To cook sushi rice well, start by rinsing it. Rinse until the water runs clear. This step removes excess starch. Next, use a medium saucepan. Combine 1 cup of sushi rice with 1 1/2 cups of water. Bring it to a boil on medium-high heat. Once boiling, lower the heat and cover the pan. Let it simmer for 18-20 minutes. After that, let it sit for 10 minutes. This resting time helps the rice become fluffy and soft. When making spicy tuna, you control the heat. Start with 1 tablespoon of sriracha. Mix it into the diced tuna and mayonnaise. Taste your mix after stirring. If you want more heat, add extra sriracha little by little. This way, you find the right spice for your taste. Remember, you can always add more, but you can't take it away! Make your sushi bowl look appealing! Use deep bowls for a layered effect. Start with a scoop of sushi rice at the base. Then, add the spicy tuna mixture on top. Next, add avocado slices, cucumber, and edamame. Sprinkle sesame seeds for crunch. Finally, garnish with chopped green onions. If you like, add seaweed strips around the edges. This adds color and flair. Serve with chopsticks for a fun touch! Pro Tips Use Quality Tuna: Always choose sushi-grade tuna from a reputable source to ensure safety and flavor. Freshness is key for the best taste. Perfect Rice Texture: Rinse the sushi rice thoroughly until the water runs clear to achieve the right sticky consistency. This helps the grains hold together well. Adjust Spice Levels: Feel free to modify the amount of sriracha in the spicy tuna mixture to suit your heat preference. Start with less and gradually add more. Garnish Creatively: Enhance presentation by using colorful toppings like radishes or pickled ginger. A beautiful bowl makes the meal even more enjoyable. {{image_4}} You can switch up the protein in your sushi bowl. Try salmon for a rich flavor. Shrimp also works well, especially if you cook it first. For a fun twist, use crab meat or even tofu. You can marinate these proteins for extra taste. If you prefer a plant-based meal, skip the fish. Use marinated tofu or tempeh instead. You can add more veggies like bell peppers or carrots. Avocado makes a great creamy base, too. Don’t forget to include some seaweed for that sushi feel! To elevate your sushi bowl, try adding unique flavors. Mango adds sweetness that pairs well with spicy tuna. Pickled ginger gives a zesty kick that brightens the dish. You can also sprinkle some chili flakes for extra heat. Experiment with different sauces like ponzu or sesame oil for depth. To keep your spicy tuna sushi bowl fresh, place leftovers in an airtight container. This keeps air out and helps maintain flavor. Store the bowl in the fridge for up to two days. If you have any toppings like avocado or cucumber, keep them separate. This prevents them from getting mushy. Sushi rice can harden in the fridge. To reheat, sprinkle a little water over the rice. Then, cover it with a damp paper towel. Microwave it for 30 seconds, then check if it's warm. If not, heat for another 15 seconds. Avoid microwaving the tuna mixture, as it tastes best cold. - Sushi rice: Uncooked rice lasts indefinitely in a cool, dry place. Cooked sushi rice is best eaten within three days. - Sushi-grade tuna: Use within two days of purchase. If frozen, it can last up to six months. - Vegetables: Avocado and cucumber stay fresh for two to three days. Use them quickly to enjoy their best taste. - Sriracha and mayonnaise: Both can last for several months unopened. Once open, use within a month for the best flavor. Proper storage and handling keep your spicy tuna sushi bowl delicious and safe to eat! A spicy tuna sushi bowl is a mix of sushi rice and fresh tuna. You add spicy mayo and fresh veggies for flavor. This dish is easy to make and full of taste. It’s a fun way to enjoy sushi without rolling it. You’ll love the bright colors and bold flavors. Yes, you can use canned tuna. However, it will change the taste and texture. Canned tuna is softer and less fresh. Sushi-grade tuna is raw and has a firmer bite. If you use canned, try to pick a good quality brand. It may be best to skip the spicy mayo and focus on other fresh toppings. Sushi rice is the best choice. It is sticky and holds shape well. Look for short-grain or medium-grain rice. These types create the perfect texture for sushi. You can also use sushi rice blends for a twist. Always rinse your rice before cooking to remove the starch. This article covered the key steps to make a spicy tuna sushi bowl. We discussed essential ingredients and garnishes. I shared how to prepare sushi rice and mix in the tuna. You learned tips for a perfect sushi bowl and various protein options. Remember, leftovers can be stored safely for future meals. I hope you feel ready to create your own delicious bowl. Enjoy this fun cooking adventure and personalize it to your taste!

Spicy Tuna Sushi Bowl

A flavorful sushi bowl featuring spicy tuna, fresh vegetables, and seasoned sushi rice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Japanese
Servings 2

Ingredients
  

  • 1 cup sushi rice
  • 1.5 cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 0.5 teaspoon salt
  • 8 oz sushi-grade tuna, diced
  • 1 tablespoon mayonnaise (preferably Kewpie)
  • 1 tablespoon sriracha
  • 0.5 avocado sliced
  • 0.5 cucumber thinly sliced
  • 0.25 cup edamame, shelled and cooked
  • 1 tablespoon sesame seeds
  • 2 green onions finely chopped
  • 1 sheet seaweed (for garnish, optional)
  • 1 tablespoon soy sauce (for drizzling, optional)

Instructions
 

  • Begin by rinsing the sushi rice under cold running water. Continue rinsing until the water runs clear to remove excess starch, then drain well.
  • In a medium saucepan, combine the rinsed sushi rice with 1 1/2 cups of water. Bring this mixture to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 18-20 minutes, or until the rice is tender and all the water has been absorbed.
  • While the rice cooks, prepare the sushi vinegar mixture. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are fully dissolved.
  • After the rice is finished cooking, remove it from the heat and let it rest, covered, for an additional 10 minutes. Once rested, transfer the rice to a large bowl. While the rice is still warm, drizzle the sushi vinegar mixture over the rice. Gently fold the rice using a wooden spoon or spatula, taking care not to crush the grains. Allow the rice to cool to room temperature.
  • In a separate small bowl, combine the diced sushi-grade tuna with the mayonnaise and sriracha. Mix thoroughly until the tuna is well coated. Adjust the amount of sriracha based on your spice preference.
  • To assemble your sushi bowl, place a generous scoop of the cooled sushi rice at the base of a serving bowl.
  • Layer the spicy tuna mixture on top of the rice, followed by the avocado slices, thinly sliced cucumber, and cooked edamame. Finish by sprinkling sesame seeds over the top for added crunch and flavor.
  • Garnish your bowl with finely chopped green onions and, if desired, place strips of seaweed around the edges. Drizzle with soy sauce for an extra punch of umami flavor.

Notes

Serve in deep bowls for a visually appealing dish and use chopsticks for an authentic experience.
Keyword bowl, healthy, spicy, sushi, tuna