Enjoy a deconstructed sushi experience with this Spicy Tuna Sushi Bowl featuring crispy rice. It’s a perfect fusion of textures and flavors, combining creamy and spicy tuna with the crunch of golden rice and the freshness of your favorite sushi toppings.
Why You’ll Love This Recipe
- It’s quick and easy, perfect for a weeknight meal or lunch prep.
- The crispy rice base offers a delightful contrast to the creamy, spicy tuna.
- Fully customizable to suit your taste and dietary preferences.
- No sushi-rolling skills required!
- Packed with fresh ingredients for a healthy, satisfying meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sushi rice
- Rice vinegar
- Soy sauce
- Sesame oil
- Fresh tuna, sushi-grade
- Mayonnaise
- Sriracha
- Cucumber
- Avocado
- Green onions
- Nori sheets
- Sesame seeds
- Neutral oil for frying
Directions
- Prepare the Rice: Cook the sushi rice according to package instructions. Once cooked, mix it with rice vinegar and let it cool to room temperature.
- Make Crispy Rice: Spread the cooked rice onto a baking sheet and press it into an even layer. Chill for 30 minutes, then cut into squares or rectangles. Fry in hot neutral oil until golden and crispy.
- Mix Spicy Tuna: Dice the sushi-grade tuna into small pieces. In a bowl, combine the tuna with mayonnaise, sriracha, soy sauce, and sesame oil. Adjust seasoning to taste.
- Assemble the Bowl: Start with a base of crispy rice pieces, followed by spicy tuna. Add sliced cucumber, avocado, green onions, and pieces of nori. Sprinkle with sesame seeds.
- Serve: Serve immediately with additional soy sauce or sriracha on the side, if desired.
Servings and Timing
- Servings: Serves 4
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Protein Options: Substitute tuna with salmon, cooked shrimp, or tofu for a different twist.
- Rice Alternatives: Use cauliflower rice for a low-carb option or quinoa for added texture.
- Spice Level: Adjust the heat by increasing or reducing the amount of sriracha.
- Vegan Option: Replace tuna with diced marinated tofu or hearts of palm and use vegan mayo.
Storage/Reheating
- Storage: Store any leftover components separately in airtight containers in the refrigerator. Consume within 1–2 days for optimal freshness.
- Reheating: Reheat the crispy rice in a dry skillet to restore its crunch. Avoid reheating the tuna mixture; serve it chilled.
FAQs
1. Can I use canned tuna for this recipe?
Yes, but for the best flavor and texture, opt for sushi-grade tuna.
2. How do I ensure the rice gets crispy?
Chill the rice after pressing it flat, and fry it in hot oil to achieve a golden, crunchy texture.
3. Is it safe to eat raw tuna?
Ensure you purchase sushi-grade tuna from a reputable source for safe consumption.
4. Can I make this recipe ahead of time?
You can prep the rice and toppings in advance, but assemble just before serving for the best texture.
5. What can I substitute for sushi-grade tuna?
Use cooked shrimp, salmon, or even tofu for a different flavor profile.
6. Can I skip frying the rice?
Yes, you can serve the rice plain or use another grain like quinoa for a healthier option.
7. What toppings work well with this dish?
Pickled ginger, radishes, or edamame are great additions to enhance the bowl.
8. How do I know if my tuna is fresh enough for sushi?
Fresh sushi-grade tuna should have a clean, ocean-like smell and a firm texture.
9. Can I use a different sauce instead of sriracha mayo?
Absolutely! Try spicy ponzu or a wasabi-soy sauce blend for a different taste.
10. What type of oil is best for frying the rice?
Use a neutral oil with a high smoke point, like vegetable, canola, or avocado oil.
Conclusion
This Spicy Tuna Sushi Bowl with Crispy Rice is a modern take on traditional sushi that’s easy to make and packed with flavor. Whether you’re hosting a dinner or treating yourself to a homemade sushi feast, this recipe is a winner. Enjoy the perfect balance of creamy, crunchy, and spicy in every bite!
Print
Spicy Tuna Sushi Bowl with Crispy Rice
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Japanese-Inspired
Description
This quick and easy Spicy Tuna Sushi Bowl is loaded with canned tuna mixed with spicy mayo, pan-crisped sushi rice, and lots of fresh veggies. It’s a healthy, protein-packed meal that’s both satisfying and delicious.
Ingredients
For the Spicy Tuna:
- 1 (5 oz) can tuna (preferably oil-packed), drained
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 2 teaspoons soy sauce
- 1/2 teaspoon rice wine vinegar
- 1/2 teaspoon toasted sesame oil
For the Crispy Rice:
- 1 cup cooked sushi rice, chilled (see note)
- 1 tablespoon avocado oil or another heat-tolerant oil
Toppings:
- 1/4 cup scallions, chopped
- 1 mini cucumber, sliced
- Sesame seeds, chili crisp, and nori sheets for serving (optional)
Instructions
- Prepare the Spicy Tuna:
- In a bowl, combine the drained tuna, mayonnaise, sriracha, soy sauce, rice wine vinegar, and toasted sesame oil. Mix well, breaking up the tuna with a fork. Adjust seasoning to taste. Refrigerate until ready to use.
- Make the Crispy Rice:
- Heat a large non-stick skillet over medium-high heat and add the avocado oil.
- Once the oil is hot, add the chilled rice in large clumps, pressing down firmly with a spatula to flatten.
- Cook for 3-5 minutes without moving, until the bottom is golden brown and crispy. Flip and cook the other side until equally crispy.
- Remove from the pan and set aside.
- Assemble the Bowl:
- In serving bowls, arrange the crispy rice pieces, a scoop of spicy tuna, sliced cucumber, and chopped scallions.
- Garnish with sesame seeds, a drizzle of chili crisp, and nori sheets if desired.
Notes
Chilled Rice: For best results, use sushi rice that has been cooked and then chilled for at least 4 hours, ideally overnight. This helps the rice hold together and achieve maximum crispiness when pan-fried.
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