Ingredients
Scale
- 2 cans (5 oz each) of tuna in water, drained
- 2 cups cooked white rice (jasmine or sushi rice works best)
- 2 tablespoons Kewpie mayo (or regular mayonnaise)
- 1 tablespoon Sriracha sauce (adjust to your spice preference)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 small cucumber, sliced into thin rounds or diced
- 1 ripe avocado, sliced
- 1 sheet of Nori (seaweed), cut into small squares or crumbled
- 1 tablespoon sesame seeds (toasted)
- 2 green onions, thinly sliced
- Optional: Pickled ginger or a drizzle of spicy honey
Instructions
- Step 1: Prepare the Rice If you don’t have leftover rice, cook your jasmine or sushi rice according to the package instructions. For the best texture, let the rice steam for a few minutes after cooking to ensure it is fluffy. Transfer the warm rice to your serving bowls.
- Step 2: Mix the Spicy Tuna In a medium mixing bowl, combine the drained tuna, mayo, sriracha, soy sauce, and sesame oil. Use a fork to flake the tuna and mix everything until it is well combined and creamy. Taste and add more sriracha if you want extra heat.
- Step 3: Prepare the Vegetables Wash and slice your cucumber into thin rounds. Cut the avocado in half, remove the pit, and slice the flesh into thin wedges. Having your toppings ready to go ensures the bowl stays fresh and colorful.
- Step 4: Assemble the Bowls Divide the spicy tuna mixture evenly over the rice in each bowl. Arrange the cucumber slices and avocado wedges neatly around the tuna. This is where you can get creative with the presentation!
- Step 5: Garnish and Serve Sprinkle the sesame seeds, sliced green onions, and crumbled nori over the top. The nori adds a wonderful salty, oceanic crunch that mimics the experience of eating a sushi roll. Serve immediately while the rice is still warm.
- Cook Time: 25 minutes