The Spicy Tuna Sushi Bowl with Crispy Rice is a flavorful, deconstructed sushi dish that combines all the best parts of sushi rolls into an easy-to-make bowl. With perfectly seasoned tuna, crispy rice, fresh veggies, and a spicy mayo drizzle, it’s a fun, customizable meal that’s packed with taste and texture.
Why You’ll Love This Recipe
- Deconstructed Sushi: No rolling required! All the sushi flavors in an easy-to-assemble bowl.
- Crispy Rice: Adds an irresistible crunch to every bite.
- Customizable: Swap toppings and proteins to suit your preferences.
- Quick and Easy: Prep and assembly take less time than making traditional sushi rolls.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crispy Rice:
- Cooked sushi rice (chilled for best results)
- Rice vinegar
- Sesame oil
- Neutral oil (for frying)
For the Spicy Tuna:
- Sushi-grade tuna, diced
- Sriracha
- Mayonnaise
- Soy sauce
- Sesame oil
- Green onion, thinly sliced
For the Bowl:
- Cucumber, julienned or diced
- Carrot, shredded
- Avocado, sliced
- Edamame, cooked and shelled
- Nori sheets, cut into strips
- Pickled ginger (optional)
- Sesame seeds, for garnish
Optional Toppings:
- Spicy mayo
- Wasabi
- Furikake seasoning
Directions
Prepare the Crispy Rice:
- Season the Rice:
- Mix cooked sushi rice with rice vinegar and sesame oil to taste. Press the rice into a flat layer on a lined baking sheet and chill for 30 minutes.
- Fry the Rice:
- Cut the chilled rice into small squares or rectangles. Heat neutral oil in a skillet over medium-high heat. Fry the rice pieces until golden brown and crispy on both sides. Drain on paper towels and set aside.
Make the Spicy Tuna:
- Mix the Tuna:
- In a bowl, combine diced tuna, sriracha, mayonnaise, soy sauce, sesame oil, and green onion. Adjust spice level to taste. Chill until ready to use.
Assemble the Bowl:
- Layer the Ingredients:
- Start with a base of crispy rice or regular rice in a bowl. Top with spicy tuna, cucumber, carrot, avocado, edamame, and nori strips.
- Add Toppings:
- Drizzle with spicy mayo, sprinkle with sesame seeds, and add pickled ginger or furikake seasoning if desired.
- Serve:
- Serve immediately and enjoy with chopsticks or a fork.
Servings and Timing
- Servings: Makes 2-3 bowls
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Salmon Sushi Bowl: Use sushi-grade salmon instead of tuna.
- Vegetarian Option: Replace tuna with marinated tofu or avocado slices.
- Spicy Kick: Add sliced jalapeños or drizzle with extra sriracha.
- Rice-Free: Use cauliflower rice for a low-carb alternative.
Storage/Reheating
- Refrigeration: Store components separately in airtight containers in the fridge for up to 2 days.
- Reheating: Reheat the crispy rice in a skillet to restore its crunch. Do not reheat the tuna.
FAQs
1. What type of tuna should I use?
Use sushi-grade tuna, as it’s safe to consume raw and offers the best flavor and texture.
2. Can I use store-bought spicy mayo?
Yes, store-bought spicy mayo works perfectly for convenience.
3. How do I make this gluten-free?
Use gluten-free soy sauce or tamari and ensure all other ingredients are gluten-free.
4. Can I bake the crispy rice instead of frying?
Yes, bake the rice at 425°F (220°C) for 15-20 minutes, flipping halfway through, for a lighter option.
5. Can I use brown rice?
Yes, but note that it may not hold together as well as sushi rice for the crispy rice portion.
6. What other vegetables can I add?
Try radishes, bell peppers, or snap peas for added crunch and flavor.
7. Can I skip the crispy rice?
Absolutely! Serve the bowl with regular sushi rice for a simpler version.
8. How do I know if the tuna is sushi-grade?
Look for tuna labeled as “sushi-grade” or “sashimi-grade” at your local fish market or specialty store.
9. Can I use cooked tuna instead?
Yes, cooked tuna or canned tuna can be used for a different texture and flavor.
10. How do I prevent the rice from sticking while frying?
Chill the rice thoroughly and handle it with wet hands or utensils to prevent sticking.
Conclusion
The Spicy Tuna Sushi Bowl with Crispy Rice is a delightful, customizable meal that combines the bold flavors of sushi with the ease of a bowl. With its combination of crispy rice, spicy tuna, and fresh toppings, this dish is sure to impress. Try it today and enjoy a sushi-inspired experience at home!
PrintSpicy Tuna Sushi Bowl with Crispy Rice
This spicy tuna sushi bowl with crispy rice combines all the flavors of your favorite sushi rolls in an easy, deconstructed format. The crispy rice adds texture, while the spicy tuna brings bold flavor. Perfect for sushi lovers who want a quick and satisfying meal!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-Inspired
Ingredients
For the Crispy Rice:
- 2 cups cooked sushi rice (cooled)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 tsp salt
- 2 tbsp sesame oil or vegetable oil
For the Spicy Tuna:
- 8 oz sushi-grade tuna, diced
- 2 tbsp mayonnaise (preferably Japanese mayo, like Kewpie)
- 1 tsp sriracha (adjust to taste)
- 1 tsp soy sauce
- 1/2 tsp sesame oil
For the Bowl:
- 1 cup shredded lettuce or mixed greens
- 1/2 avocado, sliced
- 1/2 cucumber, sliced or julienned
- 1 sheet nori, cut into strips (optional)
- 1 tbsp sesame seeds (white or black)
- 2 green onions, thinly sliced
Optional Garnishes:
- Pickled ginger
- Wasabi
- Extra sriracha or soy sauce for drizzling
Instructions
- Prepare the Sushi Rice:
- Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Fold the mixture into the cooked sushi rice. Let the rice cool completely.
- Make the Crispy Rice:
- Heat sesame oil or vegetable oil in a large non-stick skillet over medium heat.
- Press the rice into a thin, even layer in the skillet. Cook for 3–5 minutes per side, or until golden brown and crispy. Remove and cut or break into pieces.
- Prepare the Spicy Tuna:
- In a bowl, mix the diced tuna with mayonnaise, sriracha, soy sauce, and sesame oil. Taste and adjust seasoning as needed.
- Assemble the Bowl:
- Divide the shredded lettuce or greens among serving bowls.
- Top with crispy rice pieces, spicy tuna, avocado slices, cucumber, and nori strips if using.
- Sprinkle with sesame seeds and green onions.
- Garnish and Serve:
- Add optional garnishes like pickled ginger, wasabi, or extra sriracha. Serve immediately and enjoy!
Notes
- To make this bowl lighter, skip the crispy rice and serve the sushi rice as-is.
- Swap tuna for cooked shrimp, crab meat, or tofu for variations.
- Leftovers should be stored in an airtight container in the refrigerator and consumed within 1 day, as the tuna is raw.