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

Units Scale

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)

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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.