Spicy Tuna Rice Bowl
The Missing Lokness recipe - Japanese
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1¼ cups uncooked short-grain or medium-grain rice
- ½ pound raw sushi-grade tuna
- 6 tablespoons Japanese Kewpie mayonnaise
- 5 tablespoons sushi seasoning
- 4 teaspoons Sriracha sauce
- ½ English cucumber ((peeled, seeded, and cut into thin strips))
- 1 avocado ((cut into thin slices))
- 2 green onions ((finely chopped))
- roasted sesame seeds
Instructions
- 1
When the rice is cooked, let rest for 10 minutes. Pour the rice in a large glass or wood bowl. Mix in the sushi seasoning. Set aside and slightly covered. Let the rice cool at room temperature for 30 minutes or so.
- 2
In a small bowl, combine the mayonnaise and Sriracha sauce. Set aside.
- 3
For the tuna, pat it dry with paper towels. First, cut the tuna against the grain into ¼-inch slices. Then, cut the tuna slices into ¼-inch cubes. Place the tuna in a medium bowl and leave in the fridge until ready to use.
- 4
To assembly the rice bowl, put desired amount of sushi rice into a bowl. Top with tuna cubes, spicy tuna sauce, cucumber, avocado, green onions and sesame seeds. Serve immediately.