SPICY TUNA SUSHI-INSPIRED BOWL

SPICY TUNA SUSHI-INSPIRED BOWL

Craving sushi? This easy-to-make bowl tastes just as good as a roll. Best yet, there is plenty of room for all your favorite toppings!

Prep Time15

Cook Time20

Total Time35

Course: Lunch, Main Course, Sushi

Cuisine: American, Asian

Keyword: Canned tuna recipes, Canned tuna salad, Fish recipes, Spicy tuna salad, Sushi bowls

Servings:

Author: Olivia Adriance

Ingredients

For the Rice:

1 cup white rice, rinsed
2 cups water
½ teaspoon salt
1 tablespoon rice vinegar
1 tablespoon honey

For the Spicy Tuna:

(3) 5-ounce cans of tuna
¾ cup coconut yogurt
¼ - ⅓ cup sriracha (depending on how spicy you want it - see Notes)
2 tablespoons coconut aminos
2 tablespoons unseasoned rice vinegar
¾ teaspoon grated fresh ginger

For Serving:

Chopped seaweed
Edamame
Thinly sliced cucumbers
Shaved carrot
Green onions

Instructions

Make the Rice:

Add the rinsed rice, water, and salt to a small saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for about 20 minutes until most of the moisture has been absorbed.
Remove the rice from the heat and let sit, covered, for 5 minutes.
Fluff the rice with a fork and add the rice vinegar and honey, stirring gently to incorporate. Set aside.

Make the Spicy Tuna:

While the rice is cooking, add the tuna, coconut yogurt, sriracha, coconut aminos, remaining 2 tablespoons of unseasoned rice vinegar, and fresh ginger to a bowl and mix, breaking up the tuna as you go.

Assemble the Bowls:

Add the cooked rice to a serving bowl with the prepared tuna, sliced cucumber, shaved carrot, edamame, and green onion. Enjoy!

Notes

Sriracha Amount: I used yellowbird sriracha, which isn’t as spicy as other brands (like the one with the green cap) so start with less sriracha and taste as you go for spiciness.

Nutrition