Spicy Tuna Sushi Bowls
These spicy tuna sushi bowls are a quick, no-cook lunch with a creamy spicy tinned tuna mixture served over sushi rice with cucumber, avocado and edamame. It’s got all the flavour of a spicy tuna roll, just deconstructed into a bowl. You can have a delicious and balanced lunch ready in just 10 minutes!
Servings 2 servings
Calories 577kcal
Equipment
Ingredients
For the spicy tuna:
- 185 gram tin tuna in spring water drained
- 2 tablespoons kewpie mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon sriracha plus extra to serve
- 1 teaspoon rice wine vinegar
For the bowls:
- 1½ cups cooked sushi rice see notes
- ½ cucumber sliced
- 1 avocado sliced
- 1 cup shelled edamame cooked
- 1 teaspoon sesame seeds
- seasoned roasted seaweed to serve
Instructions
- In a medium bowl, combine the drained 185 gram tin tuna in spring water, 2 tablespoons kewpie mayonnaise, 1 tablespoon soy sauce, 1 tablespoon sriracha and 1 teaspoon rice wine vinegar. Mix until well combined.
- Divide the 1½ cups cooked sushi rice between two serving bowls.
- Arrange the ½ cucumber, 1 avocado and 1 cup shelled edamame around the rice. Spoon the spicy tuna mixture over the top.
- Sprinkle with 1 teaspoon sesame seeds and drizzle with extra sriracha. Serve immediately with seasoned roasted seaweed pieces for scooping.
Notes
Rice: short grain sushi rice gives the best texture, but jasmine rice also works if that is what you have on hand.
You can optionally season the rice for extra flavour, using a store bought sushi rice seasoning or making your own;
- Once the rice is cooked, stir together 2 teaspoons rice vinegar, ½ teaspoon sugar and a pinch of salt, then mix it through the warm rice before serving.
Nutrition
Calories: 577kcal | Carbohydrates: 49g | Protein: 31g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 39mg | Sodium: 981mg | Potassium: 1135mg | Fiber: 12g | Sugar: 4g | Vitamin A: 273IU | Vitamin C: 17mg | Calcium: 116mg | Iron: 5mg
