The next time that you find yourself craving sushi, you have to make these Crunchy Rice Spicy Tuna Bowls instead. They're made from a bed of perfectly-cooked sushi rice that is pan-fried to perfection and is topped with a creamy tuna mix, fresh-cut avocado, shelled edamame, and salty seaweed. The end result? A light, flavorful, budget-friendly sushi-in-a-bowl!
Ingredients
For the Spicy Tuna:
- 2 Cans Tuna I recommend using canned albacore tuna, packed in olive oil
- ¼ Cup Low Sodium Soy Sauce
- 3 Tablespoon Kewpie Mayo
- 2 Tablespoons Sriracha
- 1 Tablespoon Toasted Sesame Oil
- 3 Tablespoons Rice Vinegar
For the Crunchy Rice:
- 1 ½ Cups Sushi Rice cooked
- 2 Tablespoons Avocado Oil
- 2 Teaspoon Chili Crisp You can buy it pre-made or make your own!
For the Bowls:
- 1 Cup Edamame shelled
- 1 Avocado chopped
- 1 Bunch Green Onions 7ish onions, sliced thin
- 4 Small Package Seaweed
- 2 Teaspoons Chili Crisp
- 3 Tablespoons Sesame Seeds
Instructions
- To make these bowls, start by preparing the rice. Cook the sushi rice according to your preferred method and set it aside.
- Next, make the tuna mixture. Drain most of the oil from the cans of tuna and add it to a medium-sized bowl.
- Add the soy sauce, mayo, sriracha, sesame oil and rice vinegar to the bowl with the tuna.
- Then, mix everything well, making sure to break the tuna down into tiny pieces.
- Next, prepare the crunchy rice. Start by heating a medium-sized skillet, on the stove, over medium heat, and adding in the avocado oil.
- Once the oil is hot, add the cooked sushi rice to the pan and use the spatula to press it down.
- Add the chili crisp on top, if desired, then allow the rice to cook for about five minutes, until the bottom gets golden and crunchy.
- After the five minutes are up, flip the rice to the other side and let it cook undisturbed for about another five minutes.
- Once the crunchy rice is done, set it aside and build the bowls. Divide the crunchy rice in to four servings and add it to the bottom of the bowls, followed by the tuna mixture.
- Next, add the edamame, green onions, sesame seeds, and seaweed on top.
- Drizzle the remaining chili crisp on top for some extra spice on top.
- Once it's done, serve immediately and enjoy!
Calories: 757kcal | Carbohydrates: 82g | Protein: 31g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 35mg | Sodium: 1303mg | Potassium: 861mg | Fiber: 9g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 15mg | Calcium: 297mg | Iron: 8mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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