Spicy Tuna and Cucumber Sushi Bowls

• 1 cup sushi rice
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 8 ounces sushi-grade tuna, diced
• 1 cucumber, seeded and diced
• 2 green onions, thinly sliced
• 2 tablespoons mayonnaise
• 1 teaspoon sriracha
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• 1 lime, cut into wedges

Steps

1. 1 Cook sushi rice according to package instructions. Once cooked, mix in rice vinegar, sugar, and salt while warm.
2. 2 In a small bowl, combine mayonnaise and sriracha for the spicy mayo.
3. 3 In a large mixing bowl, gently toss together diced tuna and spicy mayo until evenly coated.
4. 4 Divide the sushi rice among four serving bowls.
5. 5 Top each bowl with an equal portion of the spicy tuna mixture.
6. 6 Add cucumber and green onions on top of the tuna.
7. 7 Drizzle with soy sauce and sesame oil.
8. 8 Sprinkle sesame seeds over each bowl.
9. 9 Serve with lime wedges on the side.

Equipment

• Medium saucepan
• Large mixing bowl
• Measuring cups and spoons

Variations

• Add avocado slices for a creamy texture.
• Toss in some edamame for extra protein.

Substitutions

• If sushi-grade tuna is unavailable, substitute with canned tuna for a non-raw option.

Pairings

• Pairs well with a crisp, chilled sake or a refreshing cucumber water spritzer.

Nutrition

Tips

• For extra freshness, use sushi-grade tuna straight from the fishmonger.
• Adjust the amount of sriracha to control the heat level.

Storage

Store in an airtight container in the refrigerator for up to 1 day. Best served fresh.

Freezing: Not recommended for freezing as the texture of the fish and rice will suffer.

Serving Suggestions

• Serve with extra soy sauce and wasabi on the side for added flavor.

FAQ