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To make delicious spicy tuna sushi bowls, you need these key items: - 1 cup sushi rice - 1 ¼ cups water - 6 ounces sushi-grade tuna, diced - 2 tablespoons mayonnaise - 1 tablespoon sriracha (adjust to taste) - 1 teaspoon soy sauce - 1 avocado, sliced - ½ cucumber, julienned - 1 small carrot, grated - 2 green onions, sliced - 1 sheet nori, cut into small strips - Pickled ginger, for serving - Sesame seeds, for garnish - Sea salt, to taste These ingredients create a tasty mix of flavors and textures. The sushi rice is essential for that sticky base. The tuna brings freshness, while the sriracha adds heat. You can change the bowls to fit your taste. Here are some optional ingredients: - Chili oil for extra spice - Sesame oil for a nutty flavor - Radishes for crunch - Edamame for protein - Mango for sweetness Feel free to mix and match these to create your unique bowl. Each addition can bring something special to your dish. Always choose the freshest ingredients for the best taste. Here are some tips: - Buy sushi-grade tuna from a trusted fishmonger. Look for bright color and a fresh smell. - Choose avocados that yield slightly to pressure. This means they are ripe and creamy. - When picking cucumbers, go for firm ones with smooth skin. This ensures they are crisp. - Use fresh green onions for a punch of flavor. Slice them just before serving for the best taste. Following these tips will elevate your spicy tuna sushi bowls to a whole new level. Enjoy the process of choosing and preparing each ingredient! {{ingredient_image_1}} To start, rinse the sushi rice under cold water. Keep rinsing until the water runs clear. This step is key. It removes extra starch and helps the rice stick together. Next, mix the rinsed rice with 1 ¼ cups of water in a medium saucepan. Bring this to a boil on high heat. Once it boils, lower the heat to low. Cover the pot and let it simmer for about 15 minutes. The water should absorb fully. After 15 minutes, remove the pot from heat but keep it covered. Let the rice stand for 10 minutes to finish cooking. Finally, fluff the rice gently with a fork and add a pinch of sea salt. While the rice rests, let’s work on the spicy tuna. Take 6 ounces of sushi-grade tuna and dice it into small pieces. In a bowl, combine the tuna with 2 tablespoons of mayonnaise, 1 tablespoon of sriracha, and 1 teaspoon of soy sauce. Mix it gently so the tuna stays intact. You can adjust the sriracha based on how spicy you want it. This mixture is packed with flavor and very easy to make. Now it’s time to assemble your sushi bowl. Start with a base of warm sushi rice. Spoon the spicy tuna mixture over the rice. Next, add slices of avocado and julienned cucumber on top. Grate a small carrot and sprinkle it over the bowl. For added flavor, scatter sliced green onions and nori strips on top. Finish with a sprinkle of sesame seeds for a nice touch. Serve with pickled ginger on the side for a refreshing bite. Enjoy your tasty creation! To cook perfect sushi rice, start by rinsing it well. Rinse the rice under cold water until the water runs clear. This step removes excess starch. It helps the rice become sticky, which is key for sushi. Use a medium saucepan. Combine one cup of rice with one and a quarter cups of water. Bring it to a boil over high heat. Once boiling, reduce the heat to low and cover it. Let it simmer for about 15 minutes. Remove from heat and let it stand for 10 minutes. Fluff the rice gently with a fork and add a pinch of sea salt. When selecting sushi-grade tuna, freshness is key. Look for bright red color and firm texture. The fish should not smell fishy. Instead, it should have a clean, ocean-like scent. Ask your fishmonger for sushi-grade tuna. They can guide you to the best options. If possible, buy tuna that is cut from the loin for the best flavor and texture. Always check for clear, shiny skin and avoid any dark spots. Spice levels in the tuna mix can be adjusted easily. Start with one tablespoon of sriracha in the mixture. Mix it well with the mayonnaise and soy sauce. Taste the mixture before adding more sriracha. If you want it spicier, add more sriracha a little at a time. Remember, you can always add more, but you can’t take it out. If you prefer less heat, you can reduce the sriracha. Enjoy experimenting until it matches your taste! Pro Tips Use Short Grain Rice: Sushi rice is best when made with short-grain rice, which provides the perfect sticky texture needed for sushi bowls. Chill Tuna Before Mixing: For a fresher taste, chill the diced tuna in the fridge for about 10 minutes before mixing with the spicy sauce. Customize Your Toppings: Feel free to add or substitute toppings like radishes, edamame, or seaweed salad for extra flavor and nutrition. Perfect Your Sriracha Ratio: Start with a small amount of sriracha and gradually increase to find your ideal spice level in the tuna mixture. {{image_2}} You can swap tuna with other proteins. Salmon, shrimp, or crab work well. If you like a meaty taste, use cooked chicken. For a smoky flavor, try smoked salmon. Each choice gives a unique twist to your sushi bowl. You can easily make a veggie bowl. Use marinated tofu or tempeh for protein. Add chickpeas for a hearty texture. Replace tuna with diced avocados for creaminess. Incorporate more vegetables, like bell peppers or radishes, for crunch. These options make the dish fresh and exciting. Seasonal veggies add variety to your bowl. In spring, use asparagus or snap peas. In summer, cherry tomatoes and zucchini shine. Fall brings sweet potatoes or roasted squash. Winter calls for hearty greens like kale or Brussels sprouts. This keeps your sushi bowl fun and flavorful year-round. If you have leftovers, store them in airtight containers. This keeps them fresh. Place the sushi rice and spicy tuna mixture in separate containers. This prevents sogginess. Use glass or plastic containers that seal tightly. You can keep them in the fridge for up to two days. When reheating sushi rice, add a splash of water. This helps it stay moist. Microwave it in short bursts, stirring in between. For the spicy tuna mixture, do not reheat it. Tuna is best served cold. If it has been left out for too long, toss it to stay safe. Sushi rice can last about a week when dry. Cooked sushi rice stays good for four days in the fridge. The spicy tuna mixture lasts about two days. Always check for freshness before eating. If anything smells off or looks strange, throw it away. You can use regular rice, but the texture will differ. Sushi rice is sticky. It holds better in the bowl. If you use regular rice, it may not stay together. You can use chili paste or a mix of hot sauce and mayo. For milder spice, try sweet chili sauce. Adjust it to match your heat level. Use gluten-free soy sauce or tamari. Ensure all other ingredients are gluten-free too. Check the labels on mayonnaise and other sauces. This keeps the dish safe for those with gluten sensitivities. Look for sushi-grade tuna at a fish market or a well-stocked grocery store. Ask the fishmonger for the freshest catch. Online seafood shops also offer this quality tuna. You can prep some ingredients ahead. Cook the rice and store it in the fridge. Mix the tuna, but add toppings just before serving. This keeps everything fresh and tasty. In this article, we explored how to make Spicy Tuna Sushi Bowls. We discussed essential ingredients, where to find fresh tuna, and tips for perfect sushi rice. You learned how to assemble your bowl and customize it with different flavors. Remember, these bowls can fit your taste. Try swapping proteins or veggies. Following these steps, you’ll enjoy a delicious meal. Don't hesitate to get creative and make it your own! Happy cooking!

Spicy Tuna Sushi Bowls

A delicious and spicy sushi bowl featuring sushi-grade tuna, avocado, and fresh vegetables served over sushi rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 2

Ingredients
  

  • 1 cup sushi rice
  • 1.25 cups water
  • 6 ounces sushi-grade tuna, diced
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha (adjust to taste)
  • 1 teaspoon soy sauce
  • 1 whole avocado, sliced
  • 0.5 whole cucumber, julienned
  • 1 small carrot, grated
  • 2 whole green onions, sliced
  • 1 sheet nori, cut into small strips
  • 1 serving pickled ginger, for serving
  • 1 serving sesame seeds, for garnish
  • 1 pinch sea salt, to taste

Instructions
 

  • Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice become sticky.
  • Combine the rinsed rice and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and let simmer for about 15 minutes or until the water has absorbed. Remove from heat and let stand, covered, for 10 minutes.
  • While the rice is resting, prepare the spicy tuna. In a bowl, combine the diced tuna, mayonnaise, sriracha, and soy sauce. Mix gently to coat the tuna without mashing it. Adjust the sriracha to your spice preference.
  • Once the rice has finished resting, gently fluff it with a fork and season it with a pinch of sea salt.
  • To assemble the bowl, start with a base of warm sushi rice.
  • Top the rice with the spicy tuna mixture, followed by the avocado slices, cucumber strips, and grated carrot.
  • Scatter the sliced green onions and nori strips over the top for added flavor and texture.
  • Finish with a sprinkle of sesame seeds for garnish.
  • Serve each bowl with pickled ginger on the side for a refreshing contrast.

Notes

Serve in deep bowls, layering the ingredients neatly for a colorful display. Consider adding a small dish of soy sauce on the side for drizzling over the bowl, and garnish each bowl with an extra sprinkle of sesame seeds.
Keyword bowl, healthy, spicy, sushi, tuna