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Spicy Tuna Crispy Rice Bowl

Sushi-grade tuna tossed in a spicy sriracha-sesame sauce served over golden pan-crisped rice cakes, topped with cucumber, avocado, and sesame seeds. Plan ahead: the rice needs to chill for at least 2 hours before frying.

50 minMediumServes 4480 cal/serving

JapaneseLunchStovetopPescatarianHigh ProteinDairy-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

  • 2 cups dry sushi rice (short-grain white rice), cooked, cooled
  • 2 tbsp seasoned rice vinegar
  • 1 lb sushi-grade ahi tuna, finely diced
  • 2 tbsp sriracha hot sauce
  • 1/4 cup Japanese mayo (or regular mayo)
  • 2 tsp soy sauce
  • 2 tsp toasted sesame oil
  • 1/4 cup neutral oil (canola or vegetable)
  • 2 small Persian cucumber, thinly sliced
  • 2 small ripe avocado, sliced
  • 2 stalks green onions, thinly sliced
  • 2 tsp toasted sesame seeds
  • 1/2 tsp salt

Instructions

  1. 1

    Season 2 cups dry dry sushi rice (short-grain white rice) (cooked) with 2 tbsp seasoned rice vinegar and stir gently to combine. Spread evenly into a parchment-lined 8x8-inch baking dish to about 1-inch depth. Press firmly, cover, and refrigerate at least 2 hours or overnight until cold and firm.

  2. 2

    Remove chilled rice from the dish and cut into rectangles about 2 x 1 inches. Season lightly with 1/2 tsp salt.

  3. 3

    Heat 1/4 cup neutral oil (canola or vegetable) in a large non-stick or cast-iron skillet over medium-high heat. Working in batches, fry rice rectangles until deeply golden and crispy on the bottom, about 3 minutes, then carefully flip and crisp the other side, 2 more minutes. Transfer to a paper-towel-lined plate.

  4. 4

    In a bowl, gently combine 1 lb finely diced sushi-grade ahi tuna with 2 tbsp sriracha hot sauce, 1/4 cup Japanese mayo (or regular mayo), 2 tsp soy sauce, and 2 tsp toasted sesame oil. Taste and adjust heat. Keep refrigerated until ready to serve.

  5. 5

    To assemble each bowl: arrange crispy rice pieces over a bed of 2 small thinly sliced Persian cucumber. Spoon the spicy tuna mixture on top of each rice piece or alongside. Add 2 small sliced ripe avocado slices.

  6. 6

    Garnish with 2 stalks thinly sliced green onions and 2 tsp toasted sesame seeds. Serve immediately.

Questions

Can I make Spicy Tuna Crispy Rice Bowl gluten-free?

Yes. The gluten in this entry is 2 tsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Spicy Tuna Crispy Rice Bowl keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Spicy Tuna Crispy Rice Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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