Spicy Tuna Rice Bowl

⏱ 30 min · 🍽️ 4 Servings · 🧂 14 Ingredients

Ingredients

  • 300 g sushi rice
  • 450 ml water
  • 45 ml rice vinegar
  • 10 g sugar
  • 4 g salt
  • 2 can tuna in spring water (150 g drained each)
  • 60 g mayonnaise
  • 20 ml sriracha
  • 10 ml soy sauce
  • 5 ml sesame oil
  • 1 piece cucumber
  • 2 piece spring onions
  • 2 piece nori sheets
  • 10 g sesame seeds

Instructions

  1. Rinse the rice in a bowl of cold water and pour off the cloudy water. Repeat three or four times until it runs nearly clear — this washes away loose starch and keeps the grains separate.
  2. Bring the rice and water to a boil, then cover and cook on the lowest heat for 12 minutes. Slide the pot off the heat and let it stand, lid on, for another 10 minutes. Resist lifting the lid.
  3. Stir the rice vinegar, sugar and salt together until dissolved, then fold the mixture through the warm rice with a wooden spoon, using slicing motions rather than stirring — stirring turns it gluey.
  4. Drain the tuna well and flake it with a fork. Mix with the mayonnaise, sriracha, soy sauce and sesame oil until the flakes glow evenly orange.
  5. Cut the cucumber into fine matchsticks, slice the spring onions into thin rings and snip the nori into narrow strips with scissors.
  6. Divide the rice between four bowls, spoon the tuna into the centre and arrange the cucumber, spring onion, nori and sesame in sections around it. Mix it all up at the table.
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Spicy Tuna Rice Bowl
📖 Culinse
bowlquickeasyasian

Spicy Tuna Rice Bowl

All the pleasure of a spicy tuna roll with none of the rolling: seasoned rice, tinned tuna slicked in sriracha mayo, cool cucumber and snipped nori. Fifteen minutes, and cheaper than the delivery fee alone..

⏱

Cook time

30 min

🍽️

Servings

4

🧂

Ingredients

14

View Original ↗

Nutrition

per serving

440 kcal

Calories

24 g

Protein

14 g

Fat

55 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.75 · ~€1.20/serving
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Instructions

  1. 1

    Rinse the rice in a bowl of cold water and pour off the cloudy water. Repeat three or four times until it runs nearly clear — this washes away loose starch and keeps the grains separate.

  2. 2

    Bring the rice and water to a boil, then cover and cook on the lowest heat for 12 minutes. Slide the pot off the heat and let it stand, lid on, for another 10 minutes. Resist lifting the lid.

  3. 3

    Stir the rice vinegar, sugar and salt together until dissolved, then fold the mixture through the warm rice with a wooden spoon, using slicing motions rather than stirring — stirring turns it gluey.

  4. 4

    Drain the tuna well and flake it with a fork. Mix with the mayonnaise, sriracha, soy sauce and sesame oil until the flakes glow evenly orange.

  5. 5

    Cut the cucumber into fine matchsticks, slice the spring onions into thin rings and snip the nori into narrow strips with scissors.

  6. 6

    Divide the rice between four bowls, spoon the tuna into the centre and arrange the cucumber, spring onion, nori and sesame in sections around it. Mix it all up at the table.

Spicy Tuna Rice Bowl Recipe | Culinse