Spicy Tuna Rice Bowl (Print Version)
# Ingredients:
→ Rice Layer
01 -
Seasoned sushi rice prepared with rice vinegar, sugar, and sesame oil, 4 cups
02 -
2 tablespoons of olive oil for frying
→ Main & Sauce
03 -
Drained tuna (canned), 2 cans
04 -
1/2 cup bang bang sauce or more, depending on your preference
05 -
Sriracha sauce for adding spice
→ Garnishes & Extras
06 -
1 large avocado, diced or sliced
07 -
4 scallions, finely chopped
08 -
Furikake seasoning for flavoring
09 -
Salt and pepper for seasoning as preferred
# Instructions:
01 -
When your sushi rice is still warm, mix it up with some rice vinegar, a little sesame oil (optional), and a pinch of sugar to enhance the flavor.
02 -
Take your tuna, squeeze out any liquid, and mix it with bang bang sauce in a bowl until evenly coated. Meanwhile, cut your avocado and chop the green onions.
03 -
Warm olive oil in a pan over medium heat. Spread the rice evenly in the skillet, pressing it gently. Let it fry undisturbed for about 3-4 minutes until just crispy on one side. Flip it lightly and cook for another minute or so. Break it into pieces, but be careful not to overwork it if you want to keep the crispy texture.
04 -
Grab a bowl and layer the crispy rice as the base. Pile on the tuna mixture, add avocado slices, and sprinkle scallions on top. Finish things off with a good sprinkle of furikake and a drizzle of Sriracha to make it spicy.
# Notes:
01 -
A lighter option is using low-fat mayo to make the bang bang sauce.
02 -
You can prepare the rice beforehand if needed.
03 -
Control the heat by adding more or less Sriracha.