Bang Bang Tuna Sushi Bowl (Print Version)
# Ingredients:
→ Rice Base
01 -
Cooked sushi rice, seasoned with rice wine vinegar, sesame oil and sugar, 4 cups
02 -
Olive oil for pan-frying, 2 tablespoons
→ Protein & Sauce
03 -
Canned tuna, drained, 2 cans
04 -
Bang bang sauce, 1/2 cup or as needed
05 -
Sriracha sauce to taste
→ Toppings & Garnishes
06 -
Large avocado, sliced or diced, 1
07 -
Scallions, chopped, 4 springs
08 -
Furikake seasoning for sprinkling
09 -
Salt and black pepper to taste
# Instructions:
01 -
If using freshly cooked sushi rice, season it while warm with rice wine vinegar, a touch of sesame oil (if desired), and a pinch of sugar to create that perfect sushi rice flavor.
02 -
In a bowl, combine your drained tuna with bang bang sauce until well mixed. Set aside while you prep other ingredients like slicing avocado and chopping green onions.
03 -
Heat olive oil in a skillet over medium-high heat. Add your sushi rice, pressing it down slightly, and let it cook undisturbed for 3-4 minutes until golden and crispy on the bottom. Flip and cook another minute, then break it up gently - avoid over-stirring to maintain crispiness.
04 -
Start with a base of your crispy rice, top with the bang bang tuna mixture, arrange your sliced avocado and scallions. Finish with a generous sprinkle of furikake and drizzle with Sriracha sauce to taste.
# Notes:
01 -
Using light mayonnaise in the bang bang sauce makes this dish lighter
02 -
The rice can be prepared ahead of time
03 -
Customize the spice level by adjusting the amount of Sriracha