This Spicy Tuna Sushi Bowl recipe was developed as part of an ambassadorship with the lovely folks at Genova Seafood. As always, all opinions are my own. I hope you’ll enjoy all the flavors of your favorite sushi roll in a quick and easy bowl!
I have decided my new mission in life is to convert sushi haters into sushi lovers. I think for many folks, sushi conjures up terrifying images of slimy, raw fish and exotic flavor combinations. My mom is one of those folks. A confessed sushi avoider, I’m not even sure if she’s had sushi in her life. Well, that is, I’m not sure if she’d had sushi until she tried this Spicy Tuna Sushi Bowl recipe.
The story is actually kind of funny. Mom was over at the house one day acting as my babysitter and extremely patient photography assistant, holding poster boards to bounce light and scooching chopsticks a fraction of an inch to the left.
At the time, I didn’t tell her I was making sushi bowls, so to her, this just looked like a delicious, fresh salad. While we were cleaning up, she snatched some of the tuna from the pan and remarked at how good it was. That’s when I saw my opportunity. I gave her the whole bowl to try–spicy mayo, pink pickled ginger, and all.
And, surprise, surprise, she liked it! I didn’t want to say I told you so to my mother, but I did inform her that if she liked these bowls, she’d probably also like sushi. Later, we got my dad to try it too, and while he wasn’t quite as enthusiastic, he had to admit it was pretty good. I’m going to chalk that up to two converts!
So here’s the deal with these sushi bowls. They really are just about as simple as my favorite tuna roll. I start with sticky, short grain rice, chopped avocado, and sliced cucumber. Then, I go a little off-book and toss some canned tuna in a savory, tangy-sweet Asian sauce and warm it for just a few minutes on the stove.
Canned tuna might not be traditional, but it sure is delicious, and it’s perfect for those who might be intimidated by a fresh, pink-hued tuna fillet. I like to use canned Genova Albacore Tuna for this recipe, but their Yellowfin Tuna is also great. Both flavors are packed in olive oil with no additives or preservatives for premium flavor.
After the tuna is added, we bling these bowls out with flavor loaded toppings. I love to whip up a quick spicy Sriracha mayo then sprinkle everything with toasted sesame seeds and green onions. We serve this with pickled ginger, which you should be able to find in the Asian section of your grocery store or in smaller containers in the fresh sushi section, if they have one.
The end result is a quick weeknight meal that’s perfect for these hot summer days. Light and refreshing, but full of savory, sweet, and tangy flavors, this bowl will fill you up without weighing you down. With a recipe this good, you may even be able to convince the haters in your own life to hop on board the sushi train!
- 1 cup medium grain rice
For the tuna:
- 2 cans Genova Albacore Tuna in Olive Oil, drained
- 2 Tablespoons soy sauce or tamari
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1 cucumber, sliced
- 1 avocado, seeded and chopped
- 2 green onions, green parts sliced thin
- Pickled ginger, for serving
- Toasted sesame seeds, for garnish
For the sauce:
- 1/4 cup mayonnaise
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon Sriracha (or more if you like it spicier)
- Add the rice to a sauce pan along with 2 cups of water and a generous pinch of salt. Bring the mixture to a boil, then reduce heat, cover, and simmer for 9-11 minutes, or until the water is all soaked up and rice is tender. Remove from heat and set aside.
- In a medium bowl, whisk together the soy sauce, garlic, ginger, rice vinegar, and honey. Toss it with the tuna. Add the tuna to a skillet and cook over medium high heat for 2-3 minutes. Remove from heat.
- In another small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and Sriracha.
- To make the bowls, divide the rice between two bowls. Top with the tuna, cucumber slices, and avocado. Sprinkle with green onions and toasted sesame seeds. Drizzle with spicy mayo and serve with pickled ginger, if desired.