A vibrant bowl of spicy tuna, pickled cucumber, fresh veggies, and seasoned rice for a quick meal.
# What You'll Need:
→ Rice
01 - 2 cups sushi rice
02 - 2½ cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - ¾ teaspoon salt
→ Spicy Tuna
06 - 12.3 ounces sushi-grade tuna, diced
07 - 2 tablespoons Japanese-style mayonnaise
08 - 1 tablespoon Sriracha or chili garlic sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 scallion, finely sliced
→ Pickles & Toppings
12 - 3.5 ounces pickled cucumber, thinly sliced
13 - 1 small carrot, julienned
14 - 1 avocado, sliced
15 - 2 tablespoons pickled ginger, chopped
16 - 2 tablespoons toasted sesame seeds
17 - 1 sheet nori, cut into thin strips
18 - ½ cup shelled edamame (optional)
→ Garnish
19 - Extra Sriracha, to taste
20 - Fresh cilantro or shiso, chopped (optional)
# How-To Steps:
01 - Rinse sushi rice under cold water until clear. Combine with 2½ cups water in a pot; bring to a boil, cover, and simmer for 18-20 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Fold gently into cooked rice. Allow rice to cool to room temperature.
03 - Combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, and scallion in a bowl. Adjust spice level as preferred.
04 - Thinly slice pickled cucumber, julienne carrot, slice avocado, chop pickled ginger, toast sesame seeds, cut nori into strips, and shell edamame if using.
05 - Divide rice evenly among four bowls. Top each with spicy tuna, pickled cucumber, carrot, avocado, pickled ginger, and edamame if desired.
06 - Sprinkle sesame seeds and nori strips over bowls. Add extra Sriracha and fresh herbs if desired. Serve immediately.
