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Spicy Tuna Sushi Bowl with Crispy Rice

Spicy Tuna Sushi Bowl with Crispy Rice for a Flavorful Twist

Dive into this Spicy Tuna Sushi Bowl with Crispy Rice, a protein-packed, gluten-free meal that’s quick and easy to prepare for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Lunch
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spicy Tuna
  • 1 can Canned Tuna Use oil-packed for better flavor
  • 2 tablespoons Mayonnaise Greek yogurt for a lighter option
  • 1 tablespoon Sriracha Adjust to taste
  • 1 tablespoon Soy Sauce Use Tamari for gluten-free
  • 1 tablespoon Rice Wine Vinegar Apple cider vinegar works as a substitute
  • 1 teaspoon Toasted Sesame Oil Can substitute with vegetable oil
For the Crispy Rice
  • 2 cups Cooked Sushi Rice Leftover chilled rice is ideal
  • 2 tablespoons Avocado Oil Canola oil as an alternative
For the Toppings
  • 2 tablespoons Scallions Chopped, can substitute with chives
  • 1 mini Mini Cucumber Sliced
  • Sesame Seeds Optional garnish
  • Chili Crisp Optional garnish
  • Nori Sheets Optional garnish

Equipment

  • mixing bowl
  • Non-Stick Skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the drained canned tuna, mayonnaise, sriracha, soy sauce, rice wine vinegar, and toasted sesame oil. Mix thoroughly until creamy and well-blended.
  2. Heat a non-stick skillet over medium-high heat and add avocado oil, swirling it until shimmering. Pack chilled sushi rice into clumps in the skillet, pressing down firmly and cook for 3-5 minutes to form a golden-brown crust.
  3. Carefully transfer the crispy rice clumps to serving bowls. Scoop the spicy tuna mixture over each crispy rice piece. Slice your mini cucumber and arrange the slices on top.
  4. Chop scallions and sprinkle them over the spicy tuna sushi bowls. Optionally add sesame seeds and chili crisp for extra texture and heat.
  5. Serve immediately while the rice is crispy, with extra soy sauce or sriracha on the side if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Chill your sushi rice for best crispy results. Store leftovers in an airtight container in the fridge for up to 2 days.

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