Crunchy Rice Spicy Tuna Bowls
Delight in these Crunchy Rice Spicy Tuna Bowls, featuring tender sushi rice topped with spicy albacore tuna and fresh ingredients.
Equipment
- medium-sized bowl
- Skillet
- spatula
Ingredients
For the Spicy Tuna
- 2 cans Tuna Recommended: canned albacore tuna, packed in olive oil
- ¼ cup Low Sodium Soy Sauce
- 3 tablespoons 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 teaspoons Chili Crisp You can buy it pre-made or make your own!
For the Bowls
- 1 cup Edamame shelled
- 1 medium Avocado chopped
- 1 bunch Green Onions approximately 7, sliced thin
- 4 small packages Seaweed
- 2 teaspoons Chili Crisp
- 3 tablespoons Sesame Seeds
Instructions
Preparation
- 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.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 60mgIron: 2mg
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