By Chef
Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear. This will remove excess starch and prevent sticking.
In a rice cooker (or a pot), combine the rinsed sushi rice with 2 1/2 cups water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until all water is absorbed. Once cooked, remove from heat and let it sit, covered, for 10 minutes.
While the rice is cooking, prepare the spicy tuna. In a bowl, combine the drained tuna, 2 tablespoons of soy sauce, 2 tablespoons of mayonnaise, and 1 tablespoon of sriracha sauce. Mix until well combined. Taste and adjust spiciness by adding more sriracha if desired.
Prepare the vegetables: Slice the cucumber and avocado. Cut the cucumber into thin rounds or half moons, and slice the avocado into wedges or cubes.
Once the sushi rice has rested, transfer it to a large bowl. Drizzle with 1 tablespoon of rice vinegar and gently fold it into the rice using a spatula, being careful not to mash the grains.
To assemble the bowls, divide the sushi rice among 2 serving bowls. Top each bowl with the spicy tuna mixture, sliced avocado, and cucumber. Sprinkle sesame seeds over the top for garnish.
Serve immediately, and enjoy your delicious Spicy Tuna Sushi Bowl!
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By Chef
This recipe is ready in 30 minutes and features sushi rice, tuna (canned, drained), soy sauce and other delicious ingredients. Contains 570 calories total.
Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear. This will remove excess starch and prevent sticking.
In a rice cooker (or a pot), combine the rinsed sushi rice with 2 1/2 cups water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until all water is absorbed. Once cooked, remove from heat and let it sit, covered, for 10 minutes.
While the rice is cooking, prepare the spicy tuna. In a bowl, combine the drained tuna, 2 tablespoons of soy sauce, 2 tablespoons of mayonnaise, and 1 tablespoon of sriracha sauce. Mix until well combined. Taste and adjust spiciness by adding more sriracha if desired.
Prepare the vegetables: Slice the cucumber and avocado. Cut the cucumber into thin rounds or half moons, and slice the avocado into wedges or cubes.
Once the sushi rice has rested, transfer it to a large bowl. Drizzle with 1 tablespoon of rice vinegar and gently fold it into the rice using a spatula, being careful not to mash the grains.
To assemble the bowls, divide the sushi rice among 2 serving bowls. Top each bowl with the spicy tuna mixture, sliced avocado, and cucumber. Sprinkle sesame seeds over the top for garnish.
Serve immediately, and enjoy your delicious Spicy Tuna Sushi Bowl!
Calories per Serving: 570
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