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- 1 cup sushi rice - 1 ¼ cups water - 2 tablespoons rice vinegar - 1 tablespoon sugar - 1 teaspoon salt - 8 ounces sashimi-grade tuna, diced - 2 tablespoons spicy mayo (mix of mayo and sriracha) - 1 avocado, sliced - 1 cucumber, julienned - 1 small carrot, shredded - 2 green onions, finely chopped - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 tablespoon sesame seeds - Seaweed sheets or nori, cut into strips (for garnish) - Pickled ginger - Additional vegetables How to choose fresh tuna Look for bright red color with no brown spots. Fresh tuna should smell like the ocean, not fishy. Ask your fishmonger for sashimi-grade tuna for safety. Best types of sushi rice Use short-grain or medium-grain rice for sushi. This rice becomes sticky when cooked, which is perfect for shaping and holding ingredients together. Brands like Koshihikari and Calrose are great options. {{ingredient_image_1}} 1. Rinsing the sushi rice: Start by rinsing 1 cup of sushi rice under cold water. Do this until the water runs clear. This helps remove extra starch and keeps the rice from getting sticky. 2. Cooking the rice: In a saucepan, add the rinsed rice and 1 ¼ cups of water. Bring this to a boil. Once boiling, lower the heat, cover, and let it simmer for 20 minutes. After that, remove it from the heat and let it sit for 10 more minutes with the lid on. 3. Seasoning the rice: In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until it dissolves. Gently fold this mixture into the cooked rice using a wooden spatula. Be careful not to mash the rice. Let it cool to room temperature. 1. Mixing the diced tuna with spicy mayo: In a medium bowl, combine 8 ounces of diced sashimi-grade tuna with 2 tablespoons of spicy mayo. To make spicy mayo, mix mayonnaise and sriracha to your taste. Stir well until the tuna is fully coated with the sauce. 1. Layering ingredients in serving bowls: Start by dividing the seasoned sushi rice among serving bowls. On top of the rice, spoon the spicy tuna mixture. Then, add sliced avocado, julienned cucumber, and shredded carrot. 2. Garnishing and serving: Finally, sprinkle chopped green onions and sesame seeds over each bowl. Add strips of nori around the sides. Serve with soy sauce and pickled ginger on the side for extra flavor. To avoid mushy rice, start by rinsing it well. Rinse the sushi rice under cold water until the water runs clear. This removes excess starch. Use the right water-to-rice ratio. For one cup of sushi rice, use 1 ¼ cups of water. This helps the rice cook evenly. Keeping the rice at the right temperature is key. After cooking, let the rice sit covered for 10 minutes. This keeps it warm and fluffy. Once you season it with vinegar, sugar, and salt, let it cool to room temperature. This texture is perfect for sushi bowls. You can adjust the spice levels to fit your taste. If you like mild flavors, add less sriracha. For a fiery kick, add more sriracha to the mayo. Mix it until you reach your desired heat. Try other sauces too. You can mix mayo with wasabi or sesame oil. These alternatives add unique flavors and keep the dish exciting. For a visually appealing bowl, layer your ingredients neatly. Start with sushi rice at the bottom. Then, add the spicy tuna mixture in the center. Arrange avocado slices, cucumber, and carrot around it. Garnish with green onions and sesame seeds on top. Use nori strips around the bowl for a nice touch. A colorful, well-arranged bowl makes the dish more inviting. Enjoy! Pro Tips Rinse the Rice: Always rinse sushi rice thoroughly under cold water until the water runs clear to remove excess starch for a better texture. Cool the Rice: Let the seasoned rice cool to room temperature before assembling your bowl to maintain the right temperature and texture. Fresh Tuna: Use the freshest sashimi-grade tuna available for the best flavor and quality in your spicy tuna mixture. Customize Your Toppings: Feel free to add other toppings like radishes, edamame, or pickled vegetables to enhance the flavor and texture of your bowl. {{image_2}} You can switch the tuna for salmon or tofu. Salmon has a rich taste and pairs well with spicy mayo. Tofu is a great choice for a plant-based meal. Just press it to remove extra water and cube it. Both options give you a new twist on the classic sushi bowl. If you want to change your base, try quinoa or brown rice. Quinoa is packed with protein and has a nice nutty flavor. Brown rice offers a hearty texture and extra fiber. Both bases are great for adding more nutrients to your meal. Just cook them like you would sushi rice. You can easily make gluten-free and vegan variations. For gluten-free, use tamari instead of soy sauce. To create a vegan bowl, replace tuna with marinated tofu or tempeh. You can also skip the spicy mayo or use a vegan mayo. These changes help fit different diets and keep the dish delicious. To keep your spicy tuna sushi bowls fresh, store them in airtight containers. Place the sushi rice in one container and the toppings in another. This helps prevent the rice from getting soggy. If you have extra spicy tuna, store it separately too. You can keep everything in the fridge for up to two days. When you want to eat the leftovers, reheat the sushi rice gently. Use the microwave on low power for about 30 seconds. Check the rice and stir it to heat evenly. Avoid overheating, or it will become dry. If you don't have a microwave, you can add a little water to the rice and warm it on the stove over low heat. - Sushi Rice: Once cooked, it lasts about 3 to 4 days in the fridge if stored well. - Sashimi-Grade Tuna: Use it within two days if it's already mixed with spicy mayo. If raw and not mixed, it can last up to three days. - Spicy Mayo: Homemade spicy mayo stays fresh for about a week in the fridge. - Vegetables: Avocados brown quickly, so use them within a day. Cucumbers and carrots can last up to 5 days when stored properly. - Seaweed Sheets: They can last for months if kept in a cool, dry place. You want to use sashimi-grade tuna. This tuna is safe to eat raw. Look for bright red color and firm texture. Freshness matters a lot. Buy it from a trusted fish market or grocery store. Ask if it’s sashimi-grade. This ensures you get the best quality for your spicy tuna bowls. Yes, you can prepare sushi rice ahead of time. Cook it and let it cool, then store it. Keep the rice in an airtight container. It can stay fresh in the fridge for up to a day. When ready to use, let it warm to room temperature or microwave it briefly. You can easily change the spice level. Start with less sriracha in your spicy mayo. Mix mayonnaise and sriracha to your taste. If you want more heat, add more sriracha. For a milder flavor, use a little wasabi or leave out the spicy mayo. This lets you customize your bowls to fit your taste. You’ve learned how to make a tasty spicy tuna sushi bowl from scratch. We covered the essential ingredients, like sushi rice and sashimi-grade tuna, plus how to customize with veggies. I shared tips for cooking the rice right and assembling the bowl. You can also explore alternatives for proteins and bases. When it comes to storage and reheating, keep your sushi fresh for longer. With these steps, you’re ready to create a delicious and personalized meal. Enjoy your cooking journey!

Spicy Tuna Sushi Bowls

A delicious and spicy sushi bowl featuring fresh tuna, avocado, and vegetables over seasoned sushi rice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Japanese
Servings 2

Ingredients
  

  • 1 cup sushi rice
  • 1.25 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 ounces sashimi-grade tuna, diced
  • 2 tablespoons spicy mayo
  • 1 whole avocado, sliced
  • 1 whole cucumber, julienned
  • 1 small carrot, shredded
  • 2 whole green onions, finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds
  • 1 serving seaweed sheets or nori, cut into strips
  • 1 serving pickled ginger, optional

Instructions
 

  • Prepare the Sushi Rice: Start by rinsing the sushi rice under cold water until the water runs clear to remove excess starch. Drain well.
  • Cook the Rice: In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover well, and let simmer for 20 minutes until the water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.
  • Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula, taking care not to mash the grains. Let the rice cool to room temperature.
  • Prepare the Tuna: In a medium bowl, combine the diced tuna with spicy mayo. Mix well to coat the tuna evenly with the sauce.
  • Assemble the Bowls: Divide the seasoned sushi rice among serving bowls. Top each bowl with the spicy tuna mixture, sliced avocado, julienned cucumber, and shredded carrot.
  • Garnish and Serve: Sprinkle green onions and sesame seeds over the top. Add strips of nori around the sides and serve with soy sauce and pickled ginger on the side.

Notes

Adjust the spiciness of the mayo according to your taste.
Keyword bowl, spicy, sushi, tuna