spicy tuna rice bowl

“This dish is a celebration of fresh, nutritious ingredients that come together to create a harmonious and visually stunning meal.

I made this recipe after a class, inspired by making maki rolls. It kind of reminds me of a tuna poke bowl. It's easy to make, but there's some work involved in cutting and preparing the veggies.

Just drizzle some spicy mayo on top! This recipe serves two, but enjoy it at your own pace.

recipe notes

You don't need sushi rice for this recipe. It's not the most traditional way to eat sushi rice, but I chose it for the flavor. Any type of white rice, whether long or short grain, will work just fine.

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Spicy Tuna Rice Bowl

Yield 6

By Denise Martinez

Prep time

30 Min

Cook time

10 Min

Total time

40 Min

Cook modePrevent screen from turning off

Ingredients

• sushi-grade tuna, 8 oz
• toasted sesame oil and seeds, to taste
• mirin, to taste
• tabasco, to taste
• lemon juice, to taste
• sriracha, to taste
• soy sauce, to taste
• sushi rice, cooked 8 oz
• kewpie mayo, 3 tbsp
• carrots, 2 of each, julienned
• edamame, 4oz
• persian cucumbers, 3 of each
• microgreens, 4oz
• black sesame seeds, 2 tsp
• radish, thinly sliced, 2 tbsp
• seaweed salad, 4oz
• furikake (optional)

Instructions

1. chop the tuna into a fine dice and mix in the flavoring ingredients to taste: mirin, tabasco, lemon juice, sriracha, soy sauce, kewpie mayo. set aside.
2. chop carrots into thin strips or julienne, set aside.
3. slice radishes into thin rounds, 1/8. set aside.
4. take 1/4 of the kewpie mayo and 3 tsp of sriracha and mix. set aside for garnishing.
5. slice persian cucumbers on a bias, 1/4
6. warm up the edamame according to packaging.
7. follow the procedure and preparation for sushi rice.
8. next assemble the bowl, and place prepared sushi rice at the bottom. add in the seaweed salad, seasoned spicy tuna mixture, radish, julienned carrots, warmed edamame, cut cucumber.
9. top with the micro greens, both sesame seeds, and furikake (optional)
10. drizzle the spicy mayo on top.

Notes

You don't need sushi rice for this recipe. It's not the most traditional way to eat sushi rice, but I chose it for the flavor. Any type of white rice, whether long or short grain, will work just fine.

https://www.babycocinera.com/babyblog/spicytunaricebowl

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hi, i’m denise!

I'm a Product Designer turned Home Chef. With professional training in both fields, I bring creativity and precision to the kitchen.

Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.

I can help you cook and conquer kitchen challenges for amazing meals.

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