Tuna Sushi Bowl (Print Version)
# Ingredients:
→ Rice Base
01 -
4 cups of sushi rice, already cooked and mixed with sugar, sesame oil, and a splash of rice vinegar
02 -
2 tablespoons of olive oil for frying
→ Protein & Sauce
03 -
2 cans of tuna, drained
04 -
Half a cup of bang bang sauce, use more if you'd like
05 -
Sriracha sauce, depending on how spicy you like it
→ Toppings & Garnishes
06 -
1 avocado, either diced or sliced
07 -
4 scallions, finely chopped
08 -
Furikake seasoning for a flavorful sprinkle
09 -
A pinch of salt and black pepper, if needed
# Instructions:
01 -
Once your sushi rice is ready, season it while it's still warm. Add a splash of rice vinegar, a bit of sesame oil (if you like), and a sprinkle of sugar to bring out that amazing sushi rice taste.
02 -
Grab a bowl and mix the tuna with the bang bang sauce until everything is nice and combined. Set it aside while you get the rest of your ingredients ready, like cutting up the avocado or green onions.
03 -
Heat up some olive oil in a skillet on medium-high heat. Add your sushi rice, press it down gently, and let it sit still for 3-4 minutes to crisp up and turn a beautiful golden brown. Flip it, cook another minute, then crumble it up gently—but don’t overdo it to keep the crispiness.
04 -
Start your bowl with the crispy rice, pile on the tuna mix, and arrange the sliced avocado and scallions however you like. Give it a finishing touch with a dash of furikake and some Sriracha for heat.
# Notes:
01 -
To make the bang bang sauce a little lighter, swap in light mayo.
02 -
You can cook the rice ahead of time for convenience.
03 -
Control the heat by using more or less Sriracha.