Yields: 2 servings
Prep time: 15 minutes
Ingredients:
For the spicy tuna:
- 1 (5-6 ounce) can high-quality tuna in water or oil, drained
- 1/4 cup mayonnaise (or use vegan mayo for a plant-based option)
- 1-2 tablespoons sriracha (adjust to your spice preference)
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon toasted sesame oil
For the bowls:
- 2 cups cooked sushi rice or your preferred type of rice
- 1 avocado, sliced or diced
- 1/2 cucumber, thinly sliced
- 1/4 cup shredded carrots
- 2 green onions, sliced
Optional toppings:
- Nori sheets (seaweed snacks), cut into strips
- Sesame seeds (white or black)
- Chili crisp
- Edamame
- Jalapeño slices (for extra heat)
Instructions
Prepare the spicy tuna:
- In a small bowl, combine the drained tuna, mayonnaise, sriracha, soy sauce, rice vinegar, and sesame oil. Mix well and adjust the sriracha for your desired spice level.
Assemble the bowls:
- Divide the cooked rice between two bowls.
- Top with equal portions of the spicy tuna mixture.
- Arrange avocado, cucumber, carrots, and green onions over the rice and tuna.
Add toppings:
- Sprinkle with sesame seeds, nori strips, chili crisp (if using), and any other optional toppings you’d like.
Serve:
- Enjoy immediately! For extra flavor, consider a drizzle of your favorite teriyaki sauce or gluten-free tamari.
Tips:
- Best quality tuna: If you can find sushi-grade tuna, it’ll elevate this dish.
- Adjust the spice: The amount of sriracha is a guideline; taste and adjust to your preference!
- Rice variations: Use white rice, brown rice, cauliflower rice, or quinoa for your base.
- Get creative: This recipe is a great template, so feel free to add other veggies or toppings you enjoy with sushi rolls.
Enjoy your delicious and customizable spicy tuna roll bowls!
