Name: Spicy Tuna Rice Bowl
Ingredients: Cooked Sushi Rice: The foundation of our bowl! Sushi rice, also known as short-grain rice, is essential for its slightly sticky texture which holds the bowl together beautifully.; Canned Tuna in Oil or Water: The star protein! Choose your preferred type – oil-packed tuna offers richer flavor, while water-packed is lighter and lower in calories. Drain well before using.; Mayonnaise: The creamy base for our spicy sauce. Use your favorite brand of full-fat or light mayonnaise.; Sriracha: For that signature spicy kick! Adjust the amount to your spice preference.; Soy Sauce: Adds umami and depth of flavor to the tuna mixture. Low sodium soy sauce is a good option to control salt intake.; Sesame Oil: A touch of toasted sesame oil enhances the Asian-inspired flavor profile. A little goes a long way!; Rice Vinegar: Adds a subtle tang and brightens the flavors of the sauce.; Avocado: Creamy and healthy fats! Sliced or diced avocado adds a wonderful textural contrast and richness.; Cucumber: Cool and crisp! Thinly sliced cucumber provides refreshing crunch.; Edamame (Shelled): Adds protein, vibrant green color, and a slightly sweet, nutty flavor. Use frozen edamame, thawed, for convenience.; Carrot: For sweetness and crunch! Shredded or julienned carrots add a lovely texture and visual appeal.; Nori Sheets (Seaweed): Optional but highly recommended! Cut into strips or crumbled, nori adds a salty, umami-rich flavor and authentic Japanese touch.; Sesame Seeds: For garnish and nutty flavor. Toasted sesame seeds are even more flavorful.; Green Onions (Scallions): For a fresh, mild oniony bite and vibrant green garnish. Thinly sliced.

Ingredients

Cooked Sushi Rice: The foundation of our bowl! Sushi rice, also known as short-grain rice, is essential for its slightly sticky texture which holds the bowl together beautifully.
Canned Tuna in Oil or Water: The star protein! Choose your preferred type – oil-packed tuna offers richer flavor, while water-packed is lighter and lower in calories. Drain well before using.
Mayonnaise: The creamy base for our spicy sauce. Use your favorite brand of full-fat or light mayonnaise.
Sriracha: For that signature spicy kick! Adjust the amount to your spice preference.
Soy Sauce: Adds umami and depth of flavor to the tuna mixture. Low sodium soy sauce is a good option to control salt intake.
Sesame Oil: A touch of toasted sesame oil enhances the Asian-inspired flavor profile. A little goes a long way!
Rice Vinegar: Adds a subtle tang and brightens the flavors of the sauce.
Avocado: Creamy and healthy fats! Sliced or diced avocado adds a wonderful textural contrast and richness.
Cucumber: Cool and crisp! Thinly sliced cucumber provides refreshing crunch.
Edamame (Shelled): Adds protein, vibrant green color, and a slightly sweet, nutty flavor. Use frozen edamame, thawed, for convenience.
Carrot: For sweetness and crunch! Shredded or julienned carrots add a lovely texture and visual appeal.
Nori Sheets (Seaweed): Optional but highly recommended! Cut into strips or crumbled, nori adds a salty, umami-rich flavor and authentic Japanese touch.
Sesame Seeds: For garnish and nutty flavor. Toasted sesame seeds are even more flavorful.
Green Onions (Scallions): For a fresh, mild oniony bite and vibrant green garnish. Thinly sliced.

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Instructions

Prepare the Rice: If you haven’t already, cook your sushi rice according to package directions or your preferred method. Sushi rice usually requires rinsing and a specific water-to-rice ratio. Once cooked, let it cool slightly. Warm rice is ideal for this bowl, but room temperature works too. Properly cooked sushi rice should be slightly sticky and plump.
Make the Spicy Tuna Mixture: In a medium bowl, combine the drained canned tuna, mayonnaise, sriracha, soy sauce, sesame oil, and rice vinegar. Mix everything together thoroughly until well combined. Taste and adjust the spice level by adding more sriracha if desired. You can also add a pinch of salt and pepper to taste, although soy sauce is already salty. Ensure the tuna is broken down into smaller flakes and evenly coated in the spicy mayo mixture.
Prepare the Toppings: While the rice is cooking and the tuna mixture is coming together, prepare your toppings. Wash and slice the cucumber thinly. Peel and shred or julienne the carrot. If using frozen edamame, thaw it according to package directions – you can steam or microwave it briefly if you prefer it slightly warm. Slice the avocado just before serving to prevent browning. Chop the green onions and prepare the nori sheets if using. Having all your toppings prepped and ready will make assembly quick and efficient.
Assemble the Bowls: Divide the cooked sushi rice evenly among bowls. This recipe typically serves 2-4 people depending on portion sizes. Create a bed of rice in each bowl, leaving some space for the toppings around the edges.
Add the Spicy Tuna: Spoon the spicy tuna mixture generously over the rice in each bowl. Distribute it evenly so that each bowl gets a fair share of the flavorful tuna.
Arrange the Toppings: Get creative with your arrangement! Neatly arrange the sliced cucumber, shredded carrot, edamame, and avocado around the spicy tuna in each bowl. You can create separate sections for each topping or arrange them in a more scattered, artistic fashion. The goal is to make the bowl visually appealing and easy to eat.
Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the bowls. If using nori sheets, cut them into thin strips or crumble them and sprinkle on top. Serve immediately and enjoy! For an extra touch, you can add a drizzle of extra sriracha mayo or a sprinkle of Togarashi spice blend for added flavor and heat.

Nutrition

Serving Size: one normal portion
Calories: 650
Protein: 35g