Spicy Tuna Sushi Bowl
Spicy Tuna Sushi Bowl
Ingredients
- 4 cups cooked sushi rice, warm
For the Spicy Tuna Mixture
- 3 Chicken of the Sea solid albacore tuna, no-drain cans
- 1/2 cup avocado mayonnaise
- 3 tablespoons sriracha, adjust to taste
- 1 tablespoon ginger paste
- 1/4 cup green onions, sliced
- 1/2 teaspoon garlic powder, to taste
For the Toppings
- 1 avocado, sliced
- 1 cucumber, diced, seeds removed
- 1 carrot, diced
- 1/4 cup green onions, sliced, for garnish
- 2 sheets nori, cut into strips
- 2 tablespoons Japanese BBQ sauce, as needed for drizzling
- 2 tablespoons spicy mayonnaise, as needed for drizzling
- 1 tablespoon rice seasoning, furikake, as needed
Instructions
- 1
In a medium bowl, combine the no-drain tuna, avocado mayonnaise, sriracha (starting with 3 tablespoons and adjusting to your preferred spice level), ginger paste, 1/4 cup of sliced green onions, and garlic powder. Mix thoroughly until all ingredients are well combined. Cover the bowl and place it in the refrigerator to chill while you prepare the other ingredients.
⏱️ 5 min
- 2
Prepare all the toppings: slice the avocado, dice the cucumber (ensuring seeds are removed for a better texture), dice the carrot, and slice the remaining green onions for garnish. Cut the nori sheets into thin strips.
⏱️ 10 min
- 3
To assemble the bowls, divide the warm cooked sushi rice evenly among 4 serving bowls. Drizzle a small amount of Japanese BBQ sauce over the rice in each bowl.
⏱️ 2 min
- 4
Spoon a generous amount of the chilled spicy tuna mixture over the sushi rice in each bowl. Arrange the prepared toppings (sliced avocado, diced cucumber, diced carrot, and nori strips) around the spicy tuna.
⏱️ 2 min
- 5
Finish each bowl with a drizzle of spicy mayonnaise, a sprinkle of rice seasoning (furikake), and a garnish of fresh sliced green onions. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Sushi Bowl
- 4 cups cooked sushi rice, warm
For the Spicy Tuna Mixture
- 3 Chicken of the Sea solid albacore tuna, no-drain cans
- 1/2 cup avocado mayonnaise
- 3 tablespoons sriracha, adjust to taste
- 1 tablespoon ginger paste
- 1/4 cup green onions, sliced
- 1/2 teaspoon garlic powder, to taste
For the Toppings
- 1 avocado, sliced
- 1 cucumber, diced, seeds removed
- 1 carrot, diced
- 1/4 cup green onions, sliced, for garnish
- 2 sheets nori, cut into strips
- 2 tablespoons Japanese BBQ sauce, as needed for drizzling
- 2 tablespoons spicy mayonnaise, as needed for drizzling
- 1 tablespoon rice seasoning, furikake, as needed
Instructions
- 1
In a medium bowl, combine the no-drain tuna, avocado mayonnaise, sriracha (starting with 3 tablespoons and adjusting to your preferred spice level), ginger paste, 1/4 cup of sliced green onions, and garlic powder. Mix thoroughly until all ingredients are well combined. Cover the bowl and place it in the refrigerator to chill while you prepare the other ingredients.
⏱️ 5 min - 2
Prepare all the toppings: slice the avocado, dice the cucumber (ensuring seeds are removed for a better texture), dice the carrot, and slice the remaining green onions for garnish. Cut the nori sheets into thin strips.
⏱️ 10 min - 3
To assemble the bowls, divide the warm cooked sushi rice evenly among 4 serving bowls. Drizzle a small amount of Japanese BBQ sauce over the rice in each bowl.
⏱️ 2 min - 4
Spoon a generous amount of the chilled spicy tuna mixture over the sushi rice in each bowl. Arrange the prepared toppings (sliced avocado, diced cucumber, diced carrot, and nori strips) around the spicy tuna.
⏱️ 2 min - 5
Finish each bowl with a drizzle of spicy mayonnaise, a sprinkle of rice seasoning (furikake), and a garnish of fresh sliced green onions. Serve immediately and enjoy!
⏱️ 1 min