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–+ servings

Experience the vibrant flavors of a spicy tuna roll without the need for rolling with this Spicy Tuna Sushi Bowl with Avocado. This deconstructed sushi bowl combines seasoned sushi rice, spicy tuna, creamy avocado, and crisp cucumber, offering a fresh and satisfying meal that's easy to prepare at home.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 2 People

Ingredients
  

  • For the Sushi Rice:
  • 1 cup sushi rice rinsed until the water runs clear
  • 1¼ cups water
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • For the Spicy Tuna:
  • 8 ounces sushi-grade tuna diced into small cubes
  • 2 –3 tablespoons spicy mayo prepared by mixing mayonnaise with sriracha to taste
  • For the Bowl Toppings:
  • 1 ripe avocado thinly sliced
  • ½ cucumber thinly sliced or julienned
  • 2 tablespoons soy sauce or tamari for a gluten-free option
  • 1 teaspoon sesame seeds
  • 1 sheet nori seaweed, shredded into thin strips
  • Optional: pickled ginger sliced scallions, or additional sriracha for extra heat

Instructions
 

  • Prepare the Sushi Rice:
  • In a medium saucepan, combine the rinsed sushi rice and 1¼ cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15–20 minutes, or until the water is fully absorbed and the rice is tender.
  • Remove the saucepan from heat and let the rice sit, covered, for an additional 10 minutes to steam.
  • In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves. Gently fold this mixture into the cooked rice using a wooden spatula, ensuring even seasoning. Set the seasoned rice aside to cool slightly.
  • Prepare the Spicy Tuna:
  • In a mixing bowl, combine the diced sushi-grade tuna with 2–3 tablespoons of spicy mayo, adjusting the amount to your preferred spice level. Stir until the tuna pieces are evenly coated.
  • Assemble the Sushi Bowls:
  • Divide the seasoned sushi rice evenly between two serving bowls.
  • Top each bowl with the spicy tuna mixture, arranging it neatly over the rice.
  • Add slices of avocado and cucumber to each bowl, arranging them alongside the tuna.
  • Drizzle each bowl with 1 tablespoon of soy sauce or tamari.
  • Sprinkle with sesame seeds and shredded nori.
  • If desired, garnish with pickled ginger, sliced scallions, or an extra drizzle of sriracha for added flavor and heat.

Notes

Selecting Tuna:
Ensure you use sushi-grade tuna for this recipe, as it is safe to consume raw.
Purchase from a reputable fishmonger or seafood market.
Rice Preparation:
Properly rinsing the sushi rice removes excess starch, resulting in a better texture.
Be patient during the cooking and steaming process to achieve perfect sushi rice.
Customization:
Feel free to add other toppings such as edamame, shredded carrots, or radishes to enhance the bowl's flavor and nutritional profile.
Spicy Mayo:
To make spicy mayo, combine mayonnaise with sriracha sauce, adjusting the ratio to achieve your desired level of spiciness.
This Spicy Tuna Sushi Bowl with Avocado offers a delightful combination of flavors and textures, making it a perfect choice for sushi enthusiasts seeking a convenient and satisfying meal at home.
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