Spicy Tuna Avocado Bowl (Printable)
A vibrant bowl combining spicy tuna, avocado, crisp veggies, and seasoned rice for a balanced meal.
# What You’ll Need:
→ Sushi Rice
01 - 1 1/2 cups sushi rice
02 - 2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
→ Spicy Tuna
06 - 10 ounces sushi-grade tuna, diced
07 - 2 tablespoons mayonnaise (preferably Kewpie)
08 - 1 1/2 tablespoons sriracha sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 green onion, finely sliced
→ Toppings & Bowl Components
12 - 1 large avocado, sliced
13 - 1/2 cucumber, julienned
14 - 1 medium carrot, julienned
15 - 2 sheets nori, cut into thin strips
16 - 2 tablespoons toasted sesame seeds
17 - 1/2 cup shelled and cooked edamame
18 - Pickled ginger (optional)
→ Garnish & Serving
19 - Soy sauce, to serve
20 - Wasabi, to serve (optional)
# How to Prepare:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in saucepan, bring to boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Fold mixture gently into cooked rice and allow to cool to room temperature.
03 - In a medium bowl, combine diced tuna, mayonnaise, sriracha, soy sauce, sesame oil, and sliced green onion. Mix gently until all ingredients are evenly coated.
04 - Slice avocado, julienne cucumber and carrot, cut nori into strips, and ensure edamame is cooked and shelled.
05 - Divide sushi rice evenly among four bowls. Top each portion with spicy tuna, avocado, cucumber, carrot, edamame, nori strips, and sesame seeds. Add pickled ginger if desired.
06 - Serve immediately alongside soy sauce and optional wasabi.
# Expert Advice:
01 -
- It tastes like restaurant-quality sushi but comes together in under 40 minutes with zero rolling skills required.
- Each component stays crisp and fresh because nothing is squeezed or compressed, making every bite textured and exciting.
- The spicy-creamy tuna mixture hits that sweet spot between indulgence and lighter eating that keeps you coming back.
02 -
- If your rice is still warm when you add the seasoning mixture, it will absorb the vinegar more evenly and taste better than rice that was allowed to cool first.
- Sushi-grade tuna must be impeccably fresh and sourced from a reputable fishmonger—if you have any doubt about the source or quality, don't use it raw.
- Slice your avocado at the very last moment before eating; it oxidizes and browns within minutes of being cut, turning from beautiful to sad.
03 -
- Use a rice cooker if you have one—it removes all the guesswork and your rice will be perfect every single time without any attention.
- Make the spicy tuna mixture a few hours ahead and let it sit in the fridge; the flavors will meld and deepen, and the whole thing becomes even more delicious by dinner time.