A vibrant bowl featuring spicy tuna, tangy pickles, fresh vegetables, and fluffy rice for a quick meal.
# Components:
→ Rice
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 3/4 teaspoon salt
→ Spicy Tuna
06 - 12 ounces sushi-grade tuna, diced
07 - 2 tablespoons mayonnaise (preferably Japanese/Kewpie)
08 - 1 tablespoon Sriracha or chili garlic sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 scallion, finely sliced
→ Pickles & Toppings
12 - 3.5 ounces pickled cucumber, thinly sliced
13 - 1 small carrot, julienned
14 - 1 avocado, sliced
15 - 2 tablespoons pickled ginger, chopped
16 - 2 tablespoons toasted sesame seeds
17 - 1 sheet nori, cut into thin strips
18 - 1/2 cup shelled edamame (optional)
→ Garnish
19 - Extra Sriracha, to taste
20 - Fresh cilantro or shiso, chopped (optional)
# Directions:
01 - Rinse the sushi rice under cold water until the water runs clear. Combine rice with 2 1/2 cups water in a pot; bring to a boil, then cover and simmer for 18 to 20 minutes. Remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, whisk together rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice. Allow rice to cool to room temperature.
03 - In a bowl, combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and scallion. Adjust the spice level to your preference.
04 - Thinly slice pickled cucumber, julienne carrot, slice avocado, chop pickled ginger, and shell edamame if using.
05 - Divide the seasoned rice evenly among four serving bowls. Top each portion with spicy tuna, pickled cucumber, carrot, avocado, pickled ginger, and edamame if desired.
06 - Sprinkle sesame seeds and nori strips over the bowls. Add extra Sriracha and chopped herbs if desired. Serve immediately.
