Spicy Tuna Sushi Bowl (Print Version)
# Ingredients:
→ Base Layer: Rice
01 -
Sushi rice that's been cooked and flavored with sugar, sesame oil, and a splash of rice vinegar, 4 cups
02 -
Two tablespoons of olive oil for frying
→ Sauce & Protein
03 -
Two cans of tuna, drained
04 -
Half a cup (or more) of bang bang sauce
05 -
Sriracha, adjust the amount to your taste
→ Garnishes & Extras
06 -
One large avocado, cut into cubes or slices
07 -
Four scallions, finely chopped
08 -
A sprinkle of furikake seasoning
09 -
Black pepper and salt, just as much as you'd like
# Instructions:
01 -
Add a splash of rice vinegar, a pinch of sugar, and sesame oil to warm sushi rice for that signature flavor. This works best when the rice is still hot.
02 -
In a bowl, mix the drained tuna with bang bang sauce until it's nicely coated. Put it aside for now, and start prepping toppings like scallions and avocado.
03 -
Warm up some olive oil in a pan over medium-high heat. Press the rice into the pan and let it sit there untouched for 3-4 minutes so the bottom gets nice and crispy. Flip it over, cook another minute, then gently break it apart to keep that crunch intact.
04 -
Layer your bowl starting with crispy rice, then add the tuna coated in sauce. Arrange avocado slices, chopped green onions on top, sprinkle furikake, and drizzle with Sriracha if you like it spicy.
# Notes:
01 -
Switch to light mayo in your bang bang sauce to cut down on calories.
02 -
You can make the rice ahead of time to save effort later.
03 -
Change up the heat by using less or more Sriracha.