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To make the best spicy tuna sushi bowls, you need these key ingredients: - 1 cup sushi rice - 1 ¼ cups water - 1 tablespoon rice vinegar - 1 teaspoon sugar - ½ teaspoon salt - 8 ounces sushi-grade tuna, diced - 2 tablespoons mayonnaise (Kewpie is best) - 1 tablespoon sriracha (plus more for drizzling) - 1 teaspoon sesame oil - 1 ripe avocado, thinly sliced - 1 cucumber, sliced into rounds - 1 small carrot, shredded - 2 green onions, finely chopped - 1 tablespoon sesame seeds (for garnish) - Seaweed sheets, cut into strips (optional) These ingredients create a delicious and fresh bowl that packs a punch of flavor. You can add extra ingredients to enhance your bowls: - Pickled ginger for a tangy kick - Radish slices for crunch - Edamame for protein - Extra vegetables like bell peppers or scallions - Wasabi for those who love heat These options let you customize the bowls to your taste. When choosing tuna, freshness is key. Look for: - Bright red color, which indicates freshness - A firm texture that feels sturdy under your touch - A clean, ocean-like smell Buying from a trusted fish market or grocery store ensures you get the best quality. Always ask if it is sushi-grade. This way, you can enjoy your spicy tuna sushi bowls with confidence. Start by rinsing 1 cup of sushi rice under cold water. Rinse until the water is clear. This step removes extra starch, helping the rice stay fluffy. Next, in a medium saucepan, combine the rinsed rice with 1 ¼ cups of water. Bring it to a boil over high heat. Once boiling, lower the heat and cover the pot. Let it simmer for 20 minutes. After that, remove the pot from heat but keep it covered. Let it rest for another 10 minutes to steam. Once the rice has rested, you need to season it. In a small bowl, mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and ½ teaspoon of salt. Stir until the sugar dissolves. Transfer the rice to a large bowl and gently fold in the vinegar mixture using a spatula. This keeps the rice grains intact. Allow the seasoned rice to cool to room temperature. Now, let’s make the spicy tuna. In a separate bowl, place 8 ounces of diced sushi-grade tuna. Add 2 tablespoons of mayonnaise, preferably Kewpie for its creaminess. Then, include 1 tablespoon of sriracha and 1 teaspoon of sesame oil. Mix everything well until the tuna is fully coated. Taste the mixture. If you like it spicier, add more sriracha to suit your taste. It’s time to put everything together. Take two bowls and divide the cooled sushi rice as a base. Top each bowl with the spicy tuna mixture. Next, arrange the sliced avocado, cucumber rounds, and shredded carrot on top. Make it look pretty! Finish by sprinkling chopped green onions and sesame seeds over each bowl. For extra heat, drizzle more sriracha on top. You can serve with strips of seaweed on the side or place them artfully on the bowls. Enjoy your delicious Spicy Tuna Sushi Bowls! To cook perfect sushi rice, start with high-quality rice. Rinse the rice under cold water until it runs clear. This removes excess starch and helps the rice become sticky. Use a medium saucepan with a lid. Combine 1 cup of sushi rice with 1 ¼ cups water. Bring it to a boil over high heat. Once boiling, cover and reduce the heat to low. Simmer for 20 minutes. After this, let it sit covered for 10 more minutes. This steaming time is very important. It makes the rice fluffy and tender. To control the spice in your tuna bowl, start with the right amount of sriracha. Mix 1 tablespoon of sriracha with the tuna. Taste it. If you like more heat, add more sriracha, just a little at a time. You can also balance the spice with creamy mayonnaise. Kewpie mayonnaise is best for its rich flavor. This helps tone down the heat while keeping the taste bold. For a stunning sushi bowl, layer the ingredients neatly. Start with the seasoned sushi rice as the base. Next, add the spicy tuna mixture on top. Arrange sliced avocado, cucumber rounds, and shredded carrot around the tuna. Top with chopped green onions and sesame seeds for color. Drizzle extra sriracha for a pop of flavor. Serve with strips of seaweed for a fun touch. This way, each bite looks as good as it tastes. {{image_4}} If you want to switch up the protein in your spicy tuna sushi bowls, there are many options. Salmon is a great alternative. It has a rich taste and pairs well with spicy sauces. You could also use shrimp, which adds a nice crunch when cooked. For a twist, try using crab meat or even cooked chicken. Each protein brings its own flavor and texture, so feel free to experiment! You can easily make this bowl vegan or vegetarian. Instead of fish, use marinated tofu. Tofu absorbs flavors well and adds protein. You can also use chickpeas or edamame for a hearty bite. For a seafood alternative, try seaweed salad or pickled cucumbers. These options keep the bowl light and fresh while still being delicious. Toppings can make your sushi bowls fun and unique. Try adding pickled ginger for a zesty kick. You can also sprinkle on some crushed nori for extra flavor. Want a crunch? Add radishes or crispy wonton strips. For a hint of sweetness, toss in mango or pineapple chunks. Get creative and make your bowl your own! To store leftover sushi rice, start by letting it cool. Place it in an airtight container. Make sure to keep it at room temperature for no more than two hours. If you need to keep it longer, place the container in the fridge. Sushi rice stays fresh for up to three days in the fridge. When you want to use it again, just add a splash of water before reheating. For the spicy tuna mixture, keep it in an airtight container. It can last in the fridge for up to two days. Make sure the mixture is tightly sealed to prevent air from getting in. If it sits too long, the tuna can lose its texture and flavor. Always check for freshness before using it again. When reheating sushi rice, use the microwave or a pan. If using a microwave, sprinkle some water on the rice. Cover it with a damp paper towel to keep it moist. Heat for about 30 seconds, then stir and check if it's warm. If using a pan, add a little water and heat on low. Stir gently to prevent sticking. Avoid reheating the spicy tuna mixture, as it is best served fresh. Use sushi-grade tuna for the best flavor and safety. This type is fresh and safe to eat raw. Look for bright red color and a slight sheen. Check your local fish market or grocery store for quality options. Always ask for sushi-grade tuna to ensure freshness. Yes, you can prep some parts ahead of time. Make the sushi rice and spicy tuna mixture in advance. Store them separately in airtight containers. The rice stays fresh for up to 2 days in the fridge. The spicy tuna will last for about 1 day. Assemble the bowls just before serving for the best taste. Each serving contains approximately: - Calories: 550 - Protein: 34g - Carbohydrates: 63g - Fat: 18g - Fiber: 7g These bowls are a good source of protein and healthy fats. Adjust the ingredients to fit your dietary needs. Enjoy a delicious meal that also supports your health goals. In this article, we covered how to make delicious Spicy Tuna Sushi Bowls. We talked about key ingredients and optional garnishes to enhance your dish. You learned about selecting the best sushi-grade tuna and how to prepare sushi rice. I offered tips on adjusting spice levels and creative variations using different proteins or vegan options. Now you can enjoy making this dish at home. Experiment and find what you like best!

Spicy Tuna Sushi Bowls

Create a delicious experience with these Spicy Tuna Sushi Bowls! This mouthwatering recipe features sushi-grade tuna mixed with creamy mayonnaise and spicy sriracha, served over perfectly seasoned sushi rice. Fresh avocado, cucumber, and carrot add vibrant flavors and textures. Ready to impress?
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Ingredients
  

1 cup sushi rice

1 ¼ cups water

1 tablespoon rice vinegar

1 teaspoon sugar

½ teaspoon salt

8 ounces sushi-grade tuna, diced into small cubes

2 tablespoons mayonnaise (Kewpie recommended for creaminess)

1 tablespoon sriracha (plus additional for drizzling)

1 teaspoon sesame oil

1 ripe avocado, thinly sliced

1 cucumber, thinly sliced into rounds

1 small carrot, shredded

2 green onions, finely chopped

1 tablespoon sesame seeds (for garnish)

Seaweed sheets, cut into strips (optional, for serving)

Instructions
 

Prepare the Sushi Rice: Start by rinsing the sushi rice under cold running water. Continue rinsing until the water runs clear, which helps to remove excess starch from the rice.

    Cook the Rice: In a medium saucepan, combine the rinsed sushi rice and 1 ¼ cups water. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 20 minutes. After 20 minutes, remove the pot from heat and let it rest, covered, for an additional 10 minutes to steam.

      Season the Rice: In a small mixing bowl, whisk together the rice vinegar, sugar, and salt until the sugar dissolves completely. Once the rice has rested, transfer it to a large mixing bowl. Gently fold in the vinegar mixture using a spatula to avoid crushing the rice. Allow the seasoned rice to cool to room temperature.

        Prepare the Spicy Tuna Mixture: In a separate bowl, add the diced sushi-grade tuna, mayonnaise, sriracha, and sesame oil. Mix thoroughly until the tuna is well coated with the creamy and spicy mixture. Taste the blend and adjust the spice level by adding more sriracha if you prefer extra heat.

          Assemble the Bowls: To serve, divide the cooled sushi rice between two bowls as a base. Top each bowl generously with the spicy tuna mixture. Arrange the sliced avocado, cucumber rounds, and shredded carrot aesthetically on top.

            Garnish and Decorate: Finish the dish by sprinkling chopped green onions and sesame seeds over the bowls. Drizzle with additional sriracha for a touch of heat. For a fun presentation, serve with strips of seaweed on the side or artfully arranged on top of the bowls.

              - Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 2