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Spicy Tuna Rice Bowl

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 850
A vibrant and flavorful rice bowl featuring sushi-grade tuna, fresh vegetables, and a spicy, tangy sauce.

Ingredients

Rice

  • 300 g sushi rice (uncooked)
  • 480 ml water

Vinegar Mixture

  • 45 ml rice vinegar
  • 15 g granulated sugar
  • 7 g kosher salt

Tuna

  • 600 g sushi-grade tuna steaks
  • 4 g kosher salt
  • 2 g freshly ground black pepper

Seeds & Oil

  • 40 g mixed sesame seeds (white and black)
  • 20 ml neutral cooking oil (grapeseed or canola)

Sauces & Condiments

  • 80 g Japanese mayonnaise
  • 15 g gochugaru (Korean chili flakes)
  • 10 ml sriracha sauce
  • 5 ml fresh lime juice
  • 3 g garlic (minced)

Vegetables

  • 200 g Persian cucumber (julienned)
  • 160 g carrots (shredded)
  • 120 g shelled edamame (cooked)
  • 240 g ripe avocado (sliced)
  • 20 g pickled ginger
  • 10 g scallions (thinly sliced)
  • 8 g nori sheets (cut into thin strips)
  • 5 g toasted sesame seeds (for garnish)

Instructions 

  • Cook sushi rice with water, then season with rice vinegar, sugar, and salt. Let it cool.
  • Season tuna steaks with salt and pepper, then sear until cooked to desired doneness. Slice thinly.
  • Mix mayonnaise, gochugaru, sriracha, lime juice, and minced garlic to make spicy sauce.
  • Assemble bowls with rice, sliced tuna, vegetables, avocado, pickled ginger, and drizzle with spicy sauce. Garnish with sesame seeds and nori strips.

Notes

Use fresh, high-quality tuna for the best flavor. Adjust spice levels to taste.
Calories: 850kcal
Cost: $15
Course: Main Course
Cuisine: Japanese
Keyword: Tuna