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Vibrant Crunchy Rice Spicy Tuna Bowls

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Golden, crispy rice piled with creamy spicy tuna, cool crunchy vegetables, and a bright squeeze of lime for a vibrant, texture-packed bowl that’s as fun to eat as it is beautiful.

Ingredients

Scale
  • 3 cups cooked sushi rice, chilled
  • 8 ounces sashimi-grade tuna, finely diced
  • 3 tablespoons mayonnaise
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons vegetable oil, for crisping rice
  • 1 large avocado, sliced
  • 1 small cucumber, diced
  • 1 medium carrot, shredded
  • 2 scallions, thinly sliced
  • 2 nori sheets, cut into thin strips
  • 2 teaspoons toasted sesame seeds
  • Lime wedges, for serving

Instructions

  1. Preheat Your Equipment: Set a nonstick skillet over medium high heat and add the vegetable oil until shimmering.
  2. Combine Ingredients: In a bowl, mix the diced tuna with mayonnaise, sriracha, soy sauce, and sesame oil until evenly coated, then refrigerate while the rice crisps.
  3. Prepare Your Cooking Vessel: Press the chilled rice into the hot skillet in an even layer and cook undisturbed 5 to 7 minutes until the bottom turns deeply golden and crisp.
  4. Assemble the Dish: Spoon the crispy rice into 4 shallow bowls to create a crunchy base.
  5. Cook to Perfection: Top each bowl with the chilled spicy tuna, arranging avocado, cucumber, carrot, and scallions around it.
  6. Finishing Touches: Garnish with nori strips and sesame seeds, then add a squeeze of lime to brighten.
  7. Serve and Enjoy: Mix bites to capture the hot crisp rice with cool creamy tuna for maximum contrast.

Notes

  • Note: Day old, well chilled rice crisps faster and stays crunchy.
  • Use tamari instead of soy sauce for a gluten free option.
  • Chill tuna before mixing to keep flavor fresh and texture silky.
  • Press rice firmly into the pan and avoid overcrowding for an even crust.
  • Reheat leftover rice in a dry skillet to revive the crunch.

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