Hearty & Flavorful Canned Tuna Sushi Bowl
A delicious and easy-to-make sushi bowl featuring creamy tuna and crispy rice.
Equipment
- Skillet For cooking the crispy rice.
Ingredients
Main Ingredients
- 1 5 oz can tuna, drained
- 2 tbsp mayonnaise
- 1 tbsp sriracha
- 2 tsp soy sauce
- 1 /2 tsp rice wine vinegar
- 1 /2 tsp toasted sesame oil
- 1 cup cooked sushi rice, chilled
- 1 tbsp avocado oil or another heat-tolerant oil
- 1 4 cup scallions, chopped
- 1 optional sesame seeds, chili crisp, and nori sheets for serving
Instructions
- In a medium bowl, mix together the drained tuna, mayonnaise, sriracha, soy sauce, rice wine vinegar, and toasted sesame oil. Stir well and refrigerate until you're ready to use it.
- Heat a large skillet over medium-high heat for about 2 minutes. Once hot, add the avocado oil and let it shimmer.
- Add the chilled sushi rice to the skillet in large clumps. Use a spatula to firmly press down on the rice. Cook for 3-5 minutes, or until the bottom is crispy and golden brown.
- To assemble your bowls, place a scoop of the spicy tuna on top of the crispy rice. Add slices of cucumber and sprinkle with chopped scallions. If desired, garnish with sesame seeds and a drizzle of chili crisp.
Notes
For a fun twist, try adding other toppings like sliced avocado or pickled ginger. Make sure your rice is well-chilled to achieve the best crispy texture.