Feb 10, 2023
Spicy Tuna Rice Bowl
40 minutes
2 servings
MEDIUM
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.
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
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.
chop carrots into thin strips or julienne, set aside.
slice radishes into thin rounds, 1/8. set aside.
take 1/4 of the kewpie mayo and 3 tsp of sriracha and mix. set aside for garnishing.
slice persian cucumbers on a bias, 1/4
warm up the edamame according to packaging.
follow the procedure and preparation for sushi rice.
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.
top with the micro greens, both sesame seeds, and furikake (optional)
drizzle the spicy mayo on top
