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Spicy Tuna Sushi Bowl with Crispy Rice

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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!

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://ukfinda.com/spicy-tuna-sushi-bowl-with-crispy-rice/