Spicy Tuna Rice Bowl
A deconstructed spicy tuna roll in bowl form — sushi rice, creamy spicy tuna, avocado, and all the toppings. No rolling skills required.
Main Dish · Prep 15 min · Cook 15 min · Serves 2 · Easy · By Tina · Published
Ingredients
- 250 g sushi-grade tuna, cubed
- 200 g sushi rice, cooked and seasoned
- 2 tbsp mayonnaise, Japanese mayo preferred
- 1 tbsp sriracha
- 1 tsp sesame oil
- 1 avocado, sliced
- 1 cucumber, sliced
- 100 g edamame, shelled
- 2 tbsp soy sauce
- 1 tbsp sesame seeds
- 1 sheet nori, shredded
I love spicy tuna rolls but I cannot roll sushi to save my life. Every attempt looks like a crime scene. So I put everything in a bowl instead and honestly, it is better. You get more of each component in every bite.
The spicy tuna mixture is dead simple: good sushi-grade tuna, mayo, sriracha, and a touch of sesame oil. That is it. You pile it over seasoned sushi rice with avocado, cucumber, edamame, and all the toppings you want.
This feels like a takeout splurge but costs a fraction and takes 15 minutes.
Pro Tips
- Use sushi-grade tuna. This is not negotiable since you are eating it raw.
- Season the rice while it is still hot — the vinegar mixture absorbs better.
- Cut the tuna into small cubes, not mush. You want to see and feel the pieces.
- Everything should be cold except the rice. The temperature contrast is part of the experience.
Serving
Build your bowl with rice on the bottom, tuna in the center, and toppings arranged around. Drizzle with soy sauce and sriracha mayo. Pickled ginger on the side.
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