Spicy Tuna Sushi Bowl with Crispy Rice
These quick and easy Spicy Tuna Sushi Bowls are made with canned tuna and served with crispy rice for a healthy protein-packed meal.
Equipment
- large skillet
Ingredients
- 1 can tuna (preferably oil-packed) drained
- 2 tablespoon mayonnaise
- 1 tablespoon sriracha
- 2 teaspoon soy sauce
- ½ teaspoon rice wine vinegar
- ½ teaspoon toasted sesame oil
- 1 cup cooked sushi rice chilled
- 1 tablespoon avocado oil or another heat-tolerant oil
- ¼ cup scallions chopped
- 1 mini cucumber sliced
- Sesame seeds for serving (optional)
- Chili crisp for serving (optional)
- Nori sheets for serving (optional)
Instructions
- To make the spicy tuna, combine the canned tuna, mayonnaise, sriracha, soy sauce, vinegar and toasted sesame oil. Refrigerate until ready to use.
- Heat a large skillet over medium-high heat for a couple minutes before adding the avocado oil. When the oil is shimmering, add the rice in large clumps and use a spatula to firmly press down. Cook for 3-5 minutes or until crispy and golden brown.
- To assemble the bowls, add a scoop of spicy tuna, pieces of crispy rice, cucumber and garnish with scallions, sesame seeds and a drizzle of chili crisp.
Notes
Sushi rice is easiest to handle and pan-fry when chilled. Cook the rice according to package instructions and refrigerate for at least 4 hours, ideally overnight. This recipe is a great way to use up leftover rice!
Nutrition
Serving: 1bowlCalories: 437kcalCarbohydrates: 35gProtein: 37gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 16mgSodium: 809mgFiber: 4gSugar: 8g
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