Go Back
- 1 cup sushi rice - 8 ounces sushi-grade tuna, diced - 1 avocado, sliced - 1 cucumber, thinly sliced - 1 carrot, julienned - 2 green onions, sliced - 1 tablespoon rice vinegar - 1 teaspoon sugar - ¼ teaspoon salt - 2 tablespoons mayonnaise (preferably Kewpie) - 1 tablespoon sriracha (adjust for desired spiciness) - 1 tablespoon sesame seeds - 1 sheet nori, cut into small squares - Soy sauce (for drizzling) Sushi rice is the base of this dish. It has a sticky texture that helps hold the bowl together. Sushi-grade tuna is key for flavor and safety. Fresh, high-quality fish makes a big difference. For veggies, I like using avocado, cucumber, and carrot. They add color and crunch. Green onions give a nice touch of flavor. The rice vinegar mixture adds a bright taste. Sugar and salt balance the tartness. Mayonnaise and sriracha mix together to make a creamy, spicy sauce. You can adjust the sriracha to match your spice level. Optional garnishes like sesame seeds and nori squares make your bowl pop. They add fun textures and flavors. Drizzling soy sauce enhances the taste even more. This combination of ingredients creates a fresh and tasty meal. Each bite brings layers of flavor, from creamy to spicy, and crunchy to savory. To make sushi rice, start by rinsing it under cold water. Rinse until the water runs clear. This step removes excess starch. Once rinsed, place the rice in a medium saucepan with 1 ¼ cups of water. Bring it to a boil over medium heat. Then, cover the pan and lower the heat to cook for 18-20 minutes. The rice will be tender and the water will be gone. After cooking, let the rice steam for 10 minutes with the lid on. Next, season the rice. In a small bowl, mix rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture using a spatula. Allow the rice to cool to room temperature. This gives the rice its perfect sushi texture. Now, let’s make the spicy tuna mixture. In a separate bowl, take 8 ounces of diced sushi-grade tuna. Add 2 tablespoons of mayonnaise and 1 tablespoon of sriracha. Mix gently to coat the tuna evenly. You can adjust the sriracha for your spice level. This mixture adds a creamy and spicy kick to your bowl. It’s time to assemble your sushi bowls! Start by dividing the seasoned sushi rice into serving bowls. Top each bowl with the spicy tuna mixture. Next, add sliced avocado, thinly sliced cucumber, and julienned carrot. These fresh toppings add color and flavor. For the finishing touch, sprinkle sliced green onions and sesame seeds on top. You can also add small squares of nori for garnish. Drizzle some soy sauce over the bowls for extra flavor. Make sure to arrange the toppings nicely. A colorful display makes the dish even more inviting! To make great sushi rice, texture is key. You want it sticky but not mushy. Rinsing the rice is a must. It removes excess starch, which helps the rice clump together nicely. Rinse it under cold water until the water runs clear. This step ensures a better texture once cooked. 1. Combine 1 cup of rinsed sushi rice with 1 ¼ cups of water. 2. Bring it to a boil, then lower the heat and cover it. 3. Cook for 18-20 minutes until the rice absorbs all the water. 4. Let it steam for 10 minutes off the heat. This method gives you fluffy rice, perfect for sushi bowls. Want to customize the heat? It’s easy to adjust the spiciness in your tuna. Start with 1 tablespoon of sriracha. Mix it with the tuna and mayonnaise. Taste it, and add more sriracha if you like it hotter. If you want alternatives to sriracha, try gochujang or chili oil. Both add a unique kick while changing the flavor profile. You can also skip the heat altogether and use a mild mayo for a creamier option. To make your sushi bowls pop, focus on vibrant toppings. Use colorful vegetables like avocado, cucumber, and carrot. Layer them artfully over the rice and spicy tuna. Add sliced green onions and sesame seeds on top. These little details enhance the look and taste. Serving with soy sauce is essential. Drizzle some over the top or keep a small dish on the side for dipping. Using wooden or ceramic bowls adds an authentic touch. {{image_2}} If you want to mix things up, try using different proteins. You can swap out the tuna for salmon. Salmon brings a rich flavor and works well with the other ingredients. Tofu is another great choice for a plant-based option. It absorbs flavors nicely and adds a nice texture. If you love crab, use lump crab meat for a sweet and tender bite. Each alternative brings its own unique taste to your sushi bowl. For a vegetarian or vegan twist, replace the tuna with avocado. Avocado adds creaminess and a fresh flavor without any fish. You can also use a mix of other veggies like bell peppers, radishes, or zucchini. These options create a colorful and vibrant bowl. They not only taste great but also provide a healthy dose of vitamins and minerals. Don’t be afraid to get creative with your veggie choices! To elevate your sushi bowl, consider adding pickled ginger. It gives a tangy kick that balances the flavors. Wasabi is another option if you crave more heat. A small dab can add a bold punch. You can also sprinkle sesame seeds for a nutty flavor and a bit of crunch. Each enhancement adds depth and makes your bowl even more delicious. To keep your spicy tuna sushi bowls fresh, use an airtight container. Glass or plastic containers work well. Make sure to separate the tuna from the rice and veggies. This helps maintain their textures. Store the rice in one container and the toppings in another. Use wax paper to cover the rice if you can't find a lid. You can eat leftover sushi bowls cold or warm. If you prefer warm, heat the rice in the microwave. Cover the rice with a damp paper towel to keep it moist. Heat in short bursts, about 20 seconds at a time. Stir in between to ensure even heating. Avoid reheating the tuna, as it is best enjoyed fresh. Leftovers stay good for about 1 to 2 days in the fridge. Sushi rice can last a bit longer, up to 3 days. The tuna, however, is best used within a day. Always check for any off smells or changes in texture before eating. If in doubt, throw it out. For sushi bowls, you want sushi-grade tuna. Look for yellowfin or ahi tuna. These types are fresh and safe to eat raw. They have a nice texture and taste great. Always buy your tuna from a trusted fishmonger. Ask if it’s sushi-grade to ensure quality. Freshness is key for flavor and safety. Yes, you can prep spicy tuna sushi bowls ahead of time. Cook and season the rice, then let it cool. Store the rice in a covered container in the fridge. Mix the spicy tuna just before serving. This keeps the tuna fresh and tasty. Slice your veggies like avocado and cucumber. You can do this a few hours in advance. Just keep them in water to prevent browning. Spicy tuna sushi bowls pair well with many sides. Consider edamame for a fun crunch. Seaweed salad adds a nice texture and flavor. You can also serve pickled ginger for a refreshing contrast. Soy sauce is a must for dipping. For a complete meal, add miso soup or a light salad. These sides enhance your meal and add more flavors. This blog post covered how to make delicious spicy tuna sushi bowls. We discussed the main ingredients, seasoning, preparation steps, and tips for perfect sushi rice. You can customize the bowls with various proteins and garnishes. Storing leftovers properly ensures freshness. Enjoy your sushi bowls and experiment with flavors. Remember to have fun with the process. Happy cooking!

Spicy Tuna Sushi Bowls

Discover the deliciousness of Spicy Tuna Sushi Bowls with this easy-to-follow recipe! Perfect for lunch or dinner, this dish combines sushi rice, fresh tuna, and colorful veggies for a tasty and healthy meal. You'll love the spicy kick from sriracha paired with creamy avocado and crunchy cucumber. Ready to impress your taste buds? Click through to explore the full recipe and make this mouthwatering creation at home!
Print Recipe Pin Recipe

Ingredients
  

1 cup sushi rice

1 ¼ cups water

1 tablespoon rice vinegar

1 teaspoon sugar

¼ teaspoon salt

8 ounces sushi-grade tuna, diced

2 tablespoons mayonnaise (preferably Kewpie)

1 tablespoon sriracha (adjust for desired spiciness)

1 avocado, sliced

1 cucumber, thinly sliced

1 carrot, julienned

2 green onions, sliced

1 tablespoon sesame seeds

1 sheet nori, cut into small squares (for garnish)

Soy sauce (for drizzling)

Instructions
 

Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and 1 ¼ cups of water. Bring to a boil over medium heat, then cover and reduce the heat to low. Cook for about 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it steam with the lid on for an additional 10 minutes.

    Season the Rice: In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Once the rice has finished steaming, transfer it to a large bowl and gently fold in the vinegar mixture with a spatula. Let the rice cool to room temperature.

      Prepare the Spicy Tuna: In a separate bowl, combine the diced tuna, mayonnaise, and sriracha. Mix gently to coat the tuna evenly. Adjust sriracha to suit your spice preference.

        Assemble the Bowls: Divide the seasoned sushi rice among serving bowls. Top each bowl with the spicy tuna mixture, sliced avocado, cucumber, and julienned carrot.

          Garnish: Sprinkle sliced green onions and sesame seeds on top of each bowl. Add a few squares of nori for an extra touch and drizzling of soy sauce for flavor.

            - Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2

              - Presentation Tips: Serve the bowls scattered with vibrant toppings to create an eye-catching display. Add a small dish of extra soy sauce on the side for dipping, and consider using a wooden or ceramic bowl for an authentic touch.