Description
A quick and nutritious sushi bowl featuring canned tuna, vibrant toppings, and a flavorful bang bang sauce.
Ingredients
- 4 cups cooked sushi rice (seasoned with rice wine vinegar, sesame oil, and a pinch of sugar)
- ½ cup bang bang sauce (adjust to taste)
- 2 cans of tuna (drained)
- Sriracha sauce (to taste)
- Furikake (a Japanese seasoning)
- 1 large avocado (sliced or diced)
- 4 sprigs scallions (chopped)
- 2 tablespoons olive oil
- Salt and black pepper (to taste)
Instructions
- Cook the sushi rice according to package instructions, then season with rice wine vinegar, sesame oil, and sugar.
- In a bowl, mix the drained tuna with bang bang sauce and set aside.
- Chop scallions and slice the avocado while the rice is cooking.
- For optional pan-frying, heat olive oil in a skillet and cook the sushi rice until golden brown on one side, then flip and cook briefly.
- Assemble the bowl with sushi rice as the base, topped with bang bang tuna, avocado, scallions, and additional toppings as desired. Finish with furikake and a drizzle of Sriracha.
Notes
For a lighter version, swap sushi rice with cauliflower rice. Keep leftovers separated to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bowl Assembly
- Cuisine: Japanese