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To make a spicy tuna sushi bowl, you need: - 1 cup sushi rice - 1 1/2 cups water - 1 tablespoon rice vinegar - 1 tablespoon sugar - 1/2 teaspoon salt - 8 oz sushi-grade tuna, diced - 1 tablespoon mayonnaise (preferably Kewpie) - 1 tablespoon sriracha (adjust to taste) - 1/2 avocado, sliced - 1/2 cucumber, thinly sliced - 1/4 cup edamame, shelled and cooked - 1 tablespoon sesame seeds - 2 green onions, finely chopped - Seaweed sheets (for garnish, optional) - Soy sauce (for drizzling, optional) These ingredients create a rich and tasty bowl. The sushi rice forms the base. The spicy tuna adds a kick, while avocado and cucumber bring freshness. Sushi-grade tuna is key for this dish. It means the fish is safe to eat raw. Look for tuna labeled sushi-grade at your store. Freshness is crucial, so choose fish with a bright color and no strong smell. Ask the fishmonger for advice if you're unsure. Proper handling keeps the fish safe and tasty. You can add many tasty toppings. Consider these options: - Seaweed sheets for crunch - Extra sriracha for heat - Pickled ginger for a tangy kick - Radishes for a peppery bite - Sesame oil for a nutty flavor Feel free to mix and match. The toppings make each bowl unique and fun! {{ingredient_image_1}} To start, you need to rinse the sushi rice. Do this under cold water until the water is clear. This step removes excess starch. After rinsing, drain the rice well. Next, take a medium saucepan and add the rinsed rice and 1.5 cups of water. Bring this mixture to a boil over medium-high heat. Once it boils, reduce the heat to low. Cover the saucepan and let it cook for 18-20 minutes. The rice should absorb all the water and become tender. After cooking, remove it from heat and let it sit covered for 10 minutes. This resting step is key for fluffy rice. While the rice is cooking, you can make the sushi vinegar mixture. In a small bowl, mix 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Stir this mixture until the sugar and salt dissolve. This adds flavor to the rice. Once your rice is done resting, transfer it to a large bowl. Pour the sushi vinegar mixture over the warm rice. Gently fold it with a wooden spoon. Be careful not to mash the rice. Let it cool to room temperature. Now, let's focus on the tuna. In a small bowl, combine 8 ounces of diced sushi-grade tuna with 1 tablespoon of mayonnaise. I recommend using Kewpie mayonnaise for the best taste. Add 1 tablespoon of sriracha for heat. You can adjust this to your liking. Mix well until the tuna is fully coated. This blend gives your sushi bowl that spicy kick you want. Finally, it’s time to assemble your sushi bowl. Start by placing a scoop of warm sushi rice at the bottom of a bowl. Next, add a generous portion of the spicy tuna mixture on top. Then, layer on your toppings: sliced avocado, thinly sliced cucumber, and cooked edamame. Sprinkle 1 tablespoon of sesame seeds over everything. For a finishing touch, add chopped green onions and optional strips of seaweed. If you like, drizzle some soy sauce on top for extra flavor. Enjoy your colorful and tasty spicy tuna sushi bowl! To cook perfect sushi rice, rinse it well. Place rice in a bowl and run cold water over it. Stir gently with your fingers. Rinse until the water is clear. This removes excess starch. Use a 1:1.5 ratio of rice to water. Bring it to a boil, then lower the heat. Cover the pot and let it simmer for 18-20 minutes. Let the rice sit for 10 minutes off the heat. This step helps the rice finish cooking. Then, mix in the sushi vinegar for flavor. For the best spicy tuna, use sushi-grade tuna. Freshness is key for great taste. Chop the tuna into small cubes. In a bowl, mix the tuna with mayonnaise and sriracha. Kewpie mayo adds a rich flavor. Adjust the sriracha to your heat preference. Mix until the tuna is evenly coated. This blend makes the tuna flavorful and creamy. Serving is just as important as taste. Use deep bowls for a layered look. Start with a scoop of warm sushi rice. Add the spicy tuna on top. Arrange avocado and cucumber slices around it. Sprinkle with sesame seeds and chopped green onions. For a pop of color, add strips of seaweed. Drizzle soy sauce for extra flavor. This visual appeal makes your sushi bowl a feast for the eyes! Pro Tips Use Short-Grain Sushi Rice: Short-grain rice is essential for sushi because it becomes sticky when cooked, helping to hold the bowl together. Make sure to rinse it well to remove excess starch before cooking. Perfect Tuna Prep: For the freshest flavor, always use sushi-grade tuna. Make sure to cut it into uniform cubes to ensure even marination and presentation. Customize the Heat: Adjust the amount of sriracha in the tuna mixture according to your spice preference. You can also mix in some wasabi for an extra kick! Fresh Toppings: Use fresh and vibrant vegetables for the best flavor and presentation. Consider adding pickled vegetables or radishes for added crunch and tang. {{image_2}} You can easily change the spicy tuna bowl to a vegetarian version. Use cooked quinoa or brown rice instead of sushi rice. Add diced tofu or tempura vegetables for protein. Toss in fresh veggies like bell peppers, carrots, and radishes for crunch. Drizzle with a soy sauce or a spicy mayo to boost flavor. This way, you get a healthy, tasty bowl without fish. If you want to switch up the protein, there are many great choices. Try cooked shrimp, crab, or even grilled chicken. For a vegan option, marinated tempeh works well. You can also use seared scallops for a seafood twist. Each protein adds its own unique flavor to the bowl, making it fun to experiment. The sauce can change the whole dish. Besides sriracha, you can try spicy sesame oil or wasabi for heat. A drizzle of ponzu sauce adds a citrusy zing. For a sweeter touch, use eel sauce. You can also sprinkle furikake, a Japanese seasoning mix, for extra flavor. Each sauce and seasoning gives the bowl a new vibe. To store leftover sushi bowls, place them in an airtight container. Make sure to cover the rice and toppings well. This keeps the flavors fresh and prevents drying out. Store the container in the fridge. Use the leftovers within two days for the best taste. - Sushi Rice: Cooked sushi rice lasts about 3 to 5 days in the fridge. - Sushi-Grade Tuna: Fresh tuna should be used within 1 to 2 days of purchase. If you freeze it, it can last up to 2 months. - Avocado: Cut avocado can brown quickly. Store it in the fridge for 1 day. You can add lemon juice to slow browning. - Cucumber and Edamame: Both last about 3 to 5 days in the fridge when stored properly. When reheating sushi rice, add a little water to keep it moist. Use a microwave-safe bowl and cover it with a damp paper towel. Heat on low power for 30 seconds to 1 minute. Fluff the rice with a fork after heating. This helps restore its texture. Avoid overcooking, as it can dry out the rice. The best tuna for sushi bowls is sushi-grade tuna. This type is fresh and safe to eat raw. Look for yellowfin or bluefin tuna. Both have great flavor and texture. Always buy from a trusted fish market. This ensures you get high-quality fish for your bowl. Yes, you can make sushi rice in advance. Cook it and let it cool to room temperature. Store it in an airtight container in the fridge. It stays fresh for about 1-2 days. When ready to use, reheat gently in the microwave. Add a bit of water to keep it moist. Yes, it is safe to eat raw tuna if it is sushi-grade. Sushi-grade fish is frozen first to kill parasites. Always ensure it comes from a reputable source. If you are pregnant or have health concerns, consult your doctor first. You can add many vegetables to your sushi bowl. Consider using: - Shredded carrots - Radishes - Bell peppers - Seaweed salad - Pickled ginger These add color, crunch, and nutrition to your meal. Get creative with your mix! You learned how to make a tasty Spicy Tuna Sushi Bowl. We covered key ingredients, from sushi-grade tuna to optional toppings. I provided clear steps to prepare the rice and assemble your bowl. We also discussed tips for great flavor and how to store leftovers. Cooking sushi at home can be fun and rewarding. Don't hesitate to try new ingredients or variations. Enjoy making your sushi bowl just the way you like it!

Spicy Tuna Sushi Bowl

A delicious and vibrant sushi bowl featuring spicy tuna, avocado, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

  • 1 cup sushi rice
  • 1.5 cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 0.5 teaspoon salt
  • 8 oz sushi-grade tuna, diced
  • 1 tablespoon mayonnaise (preferably Kewpie)
  • 1 tablespoon sriracha
  • 0.5 avocado sliced
  • 0.5 cucumber thinly sliced
  • 0.25 cup edamame, shelled and cooked
  • 1 tablespoon sesame seeds
  • 2 green onions finely chopped
  • 1 sheet seaweed (for garnish, optional)
  • 1 tablespoon soy sauce (for drizzling, optional)

Instructions
 

  • Rinse the sushi rice under cold water until the water runs clear, then drain.
  • In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low and cover the saucepan. Cook for 18-20 minutes, or until the rice is tender and the water is absorbed.
  • While the rice is cooking, make the sushi vinegar mixture by combining rice vinegar, sugar, and salt in a small bowl. Stir until dissolved.
  • After the rice is cooked, remove it from heat and let it sit covered for 10 minutes. Then transfer the rice to a large bowl. Pour the sushi vinegar mixture over the warm rice and gently fold it with a wooden spoon or spatula. Allow the rice to cool to room temperature.
  • In a small bowl, combine the diced tuna with mayonnaise and sriracha. Mix well to coat the tuna.
  • To assemble the sushi bowl, place a scoop of warm sushi rice at the bottom of a bowl.
  • Top with the spicy tuna mixture, avocado slices, cucumber, edamame, and a sprinkle of sesame seeds.
  • Garnish with chopped green onions and, if desired, strips of seaweed. Drizzle with soy sauce for added flavor.

Notes

Serve in deep bowls for a layered effect. Arrange the toppings artfully for a colorful appearance.
Keyword bowl, healthy, spicy, sushi, tuna