Description
If you have ever ordered a spicy tuna roll and wished there was just more of it, this bowl is the answer. Sushi-grade tuna chopped and tossed with sriracha mayo, sesame, and a splash of soy, served over seasoned rice with all the fixings. It takes ten minutes, requires zero cooking, and scratches the sushi itch without the rolling skills or bamboo mat.
Ingredients
Units
- 1 lb sushi-grade ahi tuna, finely diced
- 2 tablespoons sriracha
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 3 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 ripe avocado, sliced
- 1 cup cucumber, diced
- 1/2 cup shelled edamame, thawed
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
- 1 sheet nori, cut into strips
- Soy sauce for serving
Instructions
- Season the warm sushi rice by folding in rice vinegar and sugar. Let cool slightly.
- In a bowl, mix the diced tuna with sriracha, mayonnaise, soy sauce, and sesame oil. Stir gently to coat without mashing the fish.
- Divide the seasoned rice among 4 bowls.
- Spoon the spicy tuna mixture over the rice in each bowl.
- Arrange avocado slices, diced cucumber, and edamame around the tuna.
- Garnish with sesame seeds, green onions, and nori strips. Serve with extra soy sauce on the side.
Notes
- Buy the freshest sushi-grade tuna you can find — this is a raw fish dish, so quality and freshness are not negotiable.
- The sriracha-mayo ratio is adjustable. Start with equal parts and add more sriracha if you want serious heat.
- Dice the tuna, do not mince it. You want distinct cubes with some texture, not a paste.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6
- Sodium: 760
- Fat: 16
- Carbohydrates: 44
- Fiber: 4
- Protein: 32
- Cholesterol: 50