* 1 1/2 cups medium grain sushi rice * 1 3/4 cups warm water * 6 tbsp unseasoned rice vinegar (This should have no calories. If it has calories, the vinegar is already seasoned with sugar and salt.) * 2 tbsp white sugar * 1 1/2 tsp table salt
*For Spicy Tuna*
* 6-10 oz sushi quality tuna (pictured is 5 oz per bowl) * 2 green onions * 1 tbsp sriracha sauce (1 tbsp is mild, use more as desired) * 1 tsp toasted sesame oil * 1 tsp soy sauce * 1/2 tsp white sugar optional, balances flavor * ~1 tbsp chili crisp for topping, optional but strongly encouraged
*To Finish Bowl:*
* 1/2 medium-sized ripe avocado, optional * 1/2 cup shelled, frozen edamame ,optional * 1/2 cucumber, optional * other veggies such as carrots, onion, corn, nori, bean sprouts, etc (optional)
​
**Instructions**
*For Sushi Rice:*
1. The rice takes about 50 minutes to prepare, but has a lot of hands-off time. The tuna and veggies for this meal can be prepared as the rice cooks. Optionally, you can substitute plain white rice to make this recipe as a poke bowl instead. 2. Place the rice in a large pot (that has a lid). Rinse and drain the rice until the water runs clear, at least 3 times (rinse the rice even if the bag says it’s “prewashed”). Drain as much water as possible. 3. Add 1 3/4 cup lukewarm water to the pot, close with the lid, and place on the stove top. 4. Heat over medium-high heat until the water begins to boil, once boiling cook over medium-high heat for 4 minutes, then reduce heat to very-low and simmer for 15 minutes. 5. After simmering, remove from heat and let the pot stand undisturbed for another 15 minutes. 6. Scoop the rice into a large non-metallic bowl. Dust with sugar and salt, then pour over the rice vinegar. Using a rice spatula or non-stick spatula mix everything together and break up all the clumps of rice. Mix until every grain of rice is separated and coated in vinegar, the sugar and salt should dissolve completely. 7. Don’t worry if the rice seems too wet at this point, that will go away as it cools. Allow the rice to cool uncovered, mixing occasionally, until it reaches room temp (about 15 minutes). You can speed this process along by fanning the rice if desired. The rice should be slightly sticky once it’s cooled.
*For Veggies:*
1. Boil the edamame per package instructions (typically 3-4 minutes), then drain and season lightly with salt. 2. Cut the cucumber into bite sized pieces as desired. 3. Prepare the avocado last, as it will brown if exposed to air for too long. Peel and thinly slice the 1/2 avocado as desired.
*For Spicy Tuna:*
1. Rinse the tuna thoroughly, then pat dry with paper towels. Using a very sharp chef’s knife, slice the tuna into strips. Once in strips, slice again into cubes. You do not need a sushi knife, a sharp chef’s knife will do. I make my cubes about 1/2 inch in size, but choose any size you prefer. 2. Remove the root tip of the green onions and discard, then slice as thinly as possible (green and white portions). After slicing, use your hands to separate the rings of the white portion as much as possible. 3. In a medium-sized bowl, combine the cubed tuna, green onion, sriracha, sesame oil, soy sauce, and white sugar. Mix until fully combined. If not using immediately, cover and return to the fridge until ready to use.
*For Finished Bowl:*
1. Divide the sushi rice evenly into the serving dishes, creating a wide, flat base. 2. Spoon the tuna into the serving bowls, then top with some chili crisp. Top with veggies as desired, then serve immediately with a spoon and chopsticks.
BushyEyes
This looks really good! 😋 wonder if some very thinly sliced scallion ribbons on top would be fun!
2 Comments
# Spicy Tuna Sushi Bowls
Link: [Spicy Tuna Sushi Bowls](https://www.craftycookbook.com/spicy-tuna-sushi-bowls/)
Time: 50 mins
Makes: 2 large bowls
**Ingredients**
*For Sushi Rice*
* 1 1/2 cups medium grain sushi rice
* 1 3/4 cups warm water
* 6 tbsp unseasoned rice vinegar (This should have no calories. If it has calories, the vinegar is already seasoned with sugar and salt.)
* 2 tbsp white sugar
* 1 1/2 tsp table salt
*For Spicy Tuna*
* 6-10 oz sushi quality tuna (pictured is 5 oz per bowl)
* 2 green onions
* 1 tbsp sriracha sauce (1 tbsp is mild, use more as desired)
* 1 tsp toasted sesame oil
* 1 tsp soy sauce
* 1/2 tsp white sugar optional, balances flavor
* ~1 tbsp chili crisp for topping, optional but strongly encouraged
*To Finish Bowl:*
* 1/2 medium-sized ripe avocado, optional
* 1/2 cup shelled, frozen edamame ,optional
* 1/2 cucumber, optional
* other veggies such as carrots, onion, corn, nori, bean sprouts, etc (optional)
​
**Instructions**
*For Sushi Rice:*
1. The rice takes about 50 minutes to prepare, but has a lot of hands-off time. The tuna and veggies for this meal can be prepared as the rice cooks. Optionally, you can substitute plain white rice to make this recipe as a poke bowl instead.
2. Place the rice in a large pot (that has a lid). Rinse and drain the rice until the water runs clear, at least 3 times (rinse the rice even if the bag says it’s “prewashed”). Drain as much water as possible.
3. Add 1 3/4 cup lukewarm water to the pot, close with the lid, and place on the stove top.
4. Heat over medium-high heat until the water begins to boil, once boiling cook over medium-high heat for 4 minutes, then reduce heat to very-low and simmer for 15 minutes.
5. After simmering, remove from heat and let the pot stand undisturbed for another 15 minutes.
6. Scoop the rice into a large non-metallic bowl. Dust with sugar and salt, then pour over the rice vinegar. Using a rice spatula or non-stick spatula mix everything together and break up all the clumps of rice. Mix until every grain of rice is separated and coated in vinegar, the sugar and salt should dissolve completely.
7. Don’t worry if the rice seems too wet at this point, that will go away as it cools. Allow the rice to cool uncovered, mixing occasionally, until it reaches room temp (about 15 minutes). You can speed this process along by fanning the rice if desired. The rice should be slightly sticky once it’s cooled.
*For Veggies:*
1. Boil the edamame per package instructions (typically 3-4 minutes), then drain and season lightly with salt.
2. Cut the cucumber into bite sized pieces as desired.
3. Prepare the avocado last, as it will brown if exposed to air for too long. Peel and thinly slice the 1/2 avocado as desired.
*For Spicy Tuna:*
1. Rinse the tuna thoroughly, then pat dry with paper towels. Using a very sharp chef’s knife, slice the tuna into strips. Once in strips, slice again into cubes. You do not need a sushi knife, a sharp chef’s knife will do. I make my cubes about 1/2 inch in size, but choose any size you prefer.
2. Remove the root tip of the green onions and discard, then slice as thinly as possible (green and white portions). After slicing, use your hands to separate the rings of the white portion as much as possible.
3. In a medium-sized bowl, combine the cubed tuna, green onion, sriracha, sesame oil, soy sauce, and white sugar. Mix until fully combined. If not using immediately, cover and return to the fridge until ready to use.
*For Finished Bowl:*
1. Divide the sushi rice evenly into the serving dishes, creating a wide, flat base.
2. Spoon the tuna into the serving bowls, then top with some chili crisp. Top with veggies as desired, then serve immediately with a spoon and chopsticks.
This looks really good! 😋 wonder if some very thinly sliced scallion ribbons on top would be fun!