Spicy Tuna Sushi Bowl with Crispy Rice Recipe
A vibrant and healthy Spicy Tuna Sushi Bowl featuring flavorful canned tuna mixed with a spicy mayo sauce, served over crispy golden-brown pan-fried sushi rice. Topped with fresh cucumber, scallions, and optional sesame seeds and chili crisp for added texture and heat, this quick recipe is perfect for a protein-packed meal in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese-inspired
Ingredients
Spicy Tuna Mixture
- 1 (5 oz) can tuna (preferably oil-packed), drained
- 2 tbsp mayonnaise
- 1 tbsp sriracha
- 2 tsp soy sauce
- 1/2 tsp rice wine vinegar
- 1/2 tsp toasted sesame oil
For Crispy Rice and Garnishes
- 1 cup cooked sushi rice, chilled (see note)
- 1 tbsp avocado oil or another heat-tolerant oil
- 1/4 cup scallions, chopped
- 1 mini cucumber, sliced
- Sesame seeds, chili crisp, and nori sheets for serving (optional)
Instructions
- Prepare the spicy tuna mixture: In a bowl, combine the drained canned tuna, mayonnaise, sriracha, soy sauce, rice wine vinegar, and toasted sesame oil. Mix well to ensure the flavors are evenly incorporated. Refrigerate this mixture until ready to assemble the bowls to allow the flavors to meld.
- Make the crispy rice: Heat a large skillet over medium-high heat for a couple of minutes. Add the avocado oil and wait until it shimmers, indicating it is hot enough. Add the chilled sushi rice in large clumps, then firmly press down with a spatula to compact the rice. Cook without stirring for 3-5 minutes until the bottom is crispy and golden brown. Carefully flip or break into pieces to serve.
- Assemble the bowls: Spoon a generous scoop of the spicy tuna mixture into each serving bowl. Add pieces of the crispy rice on top or alongside. Garnish with sliced cucumber, chopped scallions, and sprinkle with sesame seeds. Optionally, drizzle with chili crisp and serve with nori sheets for extra flavor and texture.
Notes
- Sushi rice works best when chilled, as it holds together better during pan-frying. Cook the rice according to package instructions and refrigerate for at least 4 hours, preferably overnight.
- This recipe is an excellent way to use leftover sushi rice, minimizing waste.
- Adjust sriracha quantity to control the spiciness according to your taste preferences.
- For a lighter option, substitute mayonnaise with a low-fat or vegan alternative.
