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Spicy tuna bowl recipe

Craving sushi? Try this mouthwatering spicy tuna bowl recipe with crispy rice, canned tuna, and a homemade spicy bang bang sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Spicy tuna bowl, spicy tuna rice bowl
Servings: 4 servings
Author: ChihYu Smith

Ingredients

For the crispy rice:

  • 12 oz day old cooked and chilled short-grain white rice about 2.5 cups of cooked rice
  • 2.5 tsp rice vinegar
  • 1/4 tsp + a pinch coarse sea salt
  • 1.5 tbsp avocado oil for frying

For the spicy bang bang sauce (makes about 1 cup):

  • ½ cup kewpie mayonnaise
  • 3 tbsp rice vinegar
  • ½-1 tsp hot sauce or Sriracha, plus more for garnish
  • 0.2 oz garlic grated or crushed, about 1 large
  • 1 tbsp soy sauce mixed with 1 tsp sugar or substitute with 1 tbsp coconut aminos
  • 1.5 tbsp ketchup
  • 2 pinches coarse sea salt

For the bowl:

  • 6.7 oz Canned tuna soaked in olive oil
  • 1/2 cup cooked edamame
  • 1 whole Persian cucumber shave into ribbons
  • 1 small carrot shave into ribbons
  • 1 whole avocado thinly sliced
  • ¼ cup Canned Mandarin oranges drained
  • 6 sheets nori snack or more if desired
  • Sprinkle Toasted black sesame seeds
US - Metric

Instructions

Crispy rice:

  • Preheat a large nonstick or ceramic pan over medium heat until quite hot.
  • Season the rice: In a large mixing bowl, mix the rice with vinegar and salt. Toss gently to coat well.
  • Crispy rice: Add 1 tbsp oil to the pan and then the rice. Spread into a single layer and fry over medium heat until the bottom is crispy and golden, about 6 minutes. Press down with a spatula to aid crisping.
  • Flip the rice using a spatula, add the remaining 0.5 tbsp oil around the edge of the pan, and continue to fry and press for another 5-6 minutes. Transfer to 2 serving bowls.

Spicy sauce:

  • Whisk all sauce ingredients together in a bowl. Chill in the fridge to keep it cold.

Assemble the bowl:

  • Add the crispy rice to each bowl, add the canned tuna, edamame, carrot and cucumber ribbons, avocado slices, and Mandarin oranges.
  • Tuck nori sheets into each bowl.
  • Drizzle with bang bang sauce, extra drizzle of sriracha, and sprinkle with black sesame seeds. Serve immediately.

Video

Notes

  • Make-ahead: Use day-old cooked and chilled rice – it's easier to make the rice grains crispy.
  • Best rice: I recommend using short-grain white rice for its sticky and starchy texture.
  • In a hurry? No time to make crispy rice? Any cooked rice will work perfectly, too.
  • Extra sauce: Store any extra sauce in the fridge and use within 5-7 days.
  • More recipes use bang bang sauce - bang bang salmon bites, bang bang chicken skewers, Healthy bang bang shrimp, and bang bang shrimp salad.

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 29g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 247mg | Potassium: 255mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2272IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg