Spicy Tuna Sushi Bowl With Crispy Rice
A quick and satisfying deconstructed sushi bowl made with creamy, spicy canned tuna, golden crispy rice, and fresh toppings like cucumber, scallions, sesame seeds, and nori.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese-Inspired
Ingredients
1 (5 oz) can tuna (oil-packed preferred), drained
2 tbsp mayonnaise
1 tbsp sriracha (adjust to taste)
2 tsp soy sauce
1/2 tsp rice wine vinegar
1/2 tsp toasted sesame oil
1 cup cooked sushi rice, chilled
1 tbsp avocado oil or other neutral oil
1/4 cup scallions, chopped
1 mini cucumber, sliced
Sesame seeds, chili crisp, and torn nori sheets (optional, for serving)
Instructions
- In a bowl, combine drained tuna, mayonnaise, sriracha, soy sauce, rice vinegar, and sesame oil. Flake tuna with a fork until smooth and creamy. Adjust seasoning to taste and refrigerate until ready to use.
- Heat a non-stick skillet over medium-high heat and add avocado oil. Press clumps of chilled sushi rice into the pan and cook undisturbed for 3–5 minutes, until golden and crispy on the bottom.
- Assemble bowls with crispy rice, a scoop of spicy tuna, cucumber slices, and scallions. Garnish with sesame seeds, chili crisp, and torn nori sheets if desired.
Notes
- Oil-packed tuna provides richer flavor, but water-packed works for a lighter option.
- Chill rice for at least 4 hours before crisping for best texture.
- Customize toppings with avocado, shredded carrots, radishes, or steamed edamame.
- For a vegan version, use mashed chickpeas or tofu and vegan mayo.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 30mg
