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Crunchy Rice Spicy Tuna Bowls Recipe

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4.4 from 8 reviews

  • Author: Leila
  • Total Time: 20 minutes
  • Yield: 4 servings

Description

These Crunchy Rice Spicy Tuna Bowls combine tender sushi rice with a flavorful and spicy tuna mixture, topped with crunchy rice, edamame, avocado, green onions, sesame seeds, and seaweed. A perfect blend of textures and flavors for a quick and satisfying meal that can be prepared in just 20 minutes.

Ingredients

Tuna Mixture

  • 2 Cans Tuna (preferably canned albacore tuna packed in olive oil)
  • 1/4 Cup Low Sodium Soy Sauce
  • 3 Tablespoons Kewpie Mayo
  • 2 Tablespoons Sriracha
  • 1 Tablespoon Toasted Sesame Oil
  • 3 Tablespoons Rice Vinegar

Crunchy Rice

  • 1 1/2 Cups Sushi Rice (cooked)
  • 2 Tablespoons Avocado Oil
  • 2 Teaspoons Chili Crisp (divided)

Toppings

  • 1 Cup Edamame (shelled)
  • 1 Avocado (chopped)
  • 1 Bunch Green Onions (about 7 onions, sliced thin)
  • 4 Small Packages Seaweed
  • 3 Tablespoons Sesame Seeds

Instructions

  1. Cook the Rice: Prepare the sushi rice according to your preferred method (usually rinsing, then cooking with the appropriate water ratio) and set it aside to cool slightly.
  2. Prepare Tuna Mixture: Drain the majority of the oil from the canned tuna and place the tuna into a medium-sized bowl.
  3. Add Seasonings: Add the soy sauce, Kewpie mayo, sriracha, toasted sesame oil, and rice vinegar to the tuna bowl.
  4. Mix and Break Tuna: Stir the mixture thoroughly, breaking the tuna down into small, fine pieces so the flavors are well combined.
  5. Heat Pan: Heat a medium-sized skillet or frying pan over medium heat on the stove and add the avocado oil.
  6. Add Cooked Rice: Once the oil is hot, add the cooked sushi rice to the pan and use a spatula to press the rice firmly down to create an even layer.
  7. Add Chili Crisp: Sprinkle 2 teaspoons of chili crisp evenly over the rice for flavor and spice.
  8. Cook the Rice Side One: Let the rice cook undisturbed for about 5 minutes, allowing the bottom to become golden brown and crunchy.
  9. Flip Rice: Carefully flip the rice to the other side and cook for another 5 minutes without stirring to crisp up this side as well.
  10. Build the Bowls: Divide the crunchy rice into four equal portions and place it at the bottom of each bowl, then top with the spicy tuna mixture.
  11. Add Vegetables and Toppings: Add the shelled edamame, chopped avocado, sliced green onions, sesame seeds, and seaweed on top of the tuna and rice layers.
  12. Drizzle Chili Crisp: Drizzle the remaining chili crisp (about 1 teaspoon) over the top for an extra spicy kick.
  13. Serve and Enjoy: Serve immediately while the crunchy rice is still crisp and enjoy this vibrant, tasty bowl.

Notes

  • Use canned albacore tuna packed in olive oil for the best flavor and texture.
  • Adjust sriracha and chili crisp amounts based on your preferred spice level.
  • If sushi rice is not available, short grain rice can be used but sushi rice gives the best sticky texture.
  • To get even crispier rice, use a non-stick skillet and avoid stirring the rice while cooking.
  • This recipe can be made ahead by prepping ingredients separately but serve crunchy rice immediately for texture.
  • Seaweed sheets can be cut or shredded for easier eating.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://recipesbyleila.com/crunchy-rice-spicy-tuna-bowls-recipe/