Description
A quick and flavorful Canned Tuna Sushi Bowl featuring pan-fried sushi rice, creamy avocado, and spicy bang bang tuna topped with furikake and Sriracha for an easy, satisfying meal ready in under 20 minutes.
Ingredients
Rice and Seasoning
- 4 cups cooked sushi rice (already seasoned with rice vinegar, sesame oil, and a pinch of sugar)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Toppings
- 2 cans tuna, drained
- ½ cup bang bang sauce (or as needed)
- 1 large avocado, sliced or diced
- 4 springs scallions, chopped
- Sriracha sauce, for drizzling
- Furikake, for sprinkling
Instructions
- Cook and season the rice: If you don’t have pre-cooked sushi rice, prepare it according to package instructions. While still warm, season the rice with rice vinegar, a little sesame oil (optional), and a pinch of sugar. Mix gently to combine.
- Prepare the toppings: In a bowl, mix the drained canned tuna with the bang bang sauce until well combined. Slice the avocado and chop the scallions. Set all aside.
- Pan-fry the rice (optional but recommended): Heat a skillet over medium-high heat and add olive oil. Once hot, add the seasoned sushi rice, pressing it down gently into an even layer. Let it cook undisturbed for 3-5 minutes until the bottom forms a golden brown crust. Flip the rice over carefully and cook for an additional minute. Break the rice apart gently without stirring too much to keep some crispness. Remove from heat.
- Assemble the bowl: Spoon the pan-fried sushi rice into individual serving bowls. Top each with the bang bang tuna mixture, avocado slices, and chopped scallions. Sprinkle generously with furikake and drizzle with Sriracha sauce or spicy mayo to taste. Serve immediately and enjoy.
Notes
- Pan-frying the sushi rice adds a delicious crispy texture but can be skipped if short on time.
- You can substitute bang bang sauce with spicy mayo or another creamy spicy sauce if preferred.
- Adjust the amount of Sriracha based on your heat tolerance.
- Use day-old rice for better frying results as fresh rice tends to be too sticky and mushy.
- Furikake is a Japanese seasoning blend available in most Asian markets; it adds umami and texture.
