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Speedy spicy tuna bowls
This healthy spicy tuna roll bowl is a deconstructed version of the spicy tuna sushi roll. Loaded with protein-packed tuna, rice, crunchy veggies and smothered in a creamy, spicy mayo sauce, you won't miss going out for sushi.
SERVES
4
Ingredients
Sushi Rice
- 1 1/2 cups (300 g) short grain sushi rice
- 1 3/4 cups (420ml) water
- 1/2 tsp kosher salt
- 1/4 cup (60 ml) rice wine vinegar
- 2 tsp sugar
Tuna
- 500 g sushi-grade tuna
- 1 tbsp sriracha
- 2 tsp mayonnaise
- 1 tsp toasted sesame oil
Toppings
- 1/4 cup mayonnaise
- 1-2 tsp prepared wasabi
- 1 tsp rice wine vinegar
- 1/2 tsp finely minced ginger
- 1/2 cucumber, thinly sliced or peeled
- 1–2 carrots, thinly sliced or peeled
- 1 1/2 cups shelled edamame
- 2 green onions, thinly sliced
- 2 tbsp black and white sesame seeds, toasted
- Pickled ginger
- Soy sauce, for serving
Directions
For the Sushi
- Place the rice in a strainer and rinse under cold running water for about a minute or until the water runs clear.
- Transfer the rice to a bowl and cover with cold water. If you have time, allow it to soak for 30 minutes. Soaking the rice ensures an even cook. If you do not have time to soak, the rice will still turn out, it will just be a little extra sticky.
- Drain the rice and transfer to a medium saucepan. Cover with the water and stir in the salt. Bring the rice to a boil over medium-high heat. Cover and reduce heat to low. Cook for 12 to 15 minutes or until all of the water has been absorbed.
- Meanwhile, in a small bowl, whisk together the rice wine vinegar and sugar and set aside.
- Remove the pot from the heat and allow it to sit, covered for five minutes before stirring in vinegar mixture until fully absorbed.
- Divide the rice into four bowls and set aside to cool slightly while you prep the rest of the ingredients.
- Dice the tuna into one cm (1/2-inch) cubes and add to a bowl along with the sriracha, mayonnaise and sesame oil; toss to combine. Place the tuna in the fridge to stay cold until you are ready to assemble the bowls.
For the Toppings
- Mix the mayonnaise, wasabi, vinegar and ginger together in a small bowl and set aside.
- Arrange the sliced cucumber, carrots and edamame on the rice.
- Top with tuna and scatter with green onions, sesame seeds, wasabi mayo, pickled ginger. Serve with soy on the side. Enjoy!
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