Yesterday I was craving something a little different for lunch. And these spicy tuna sushi bowls really hit it home. The only bummer was that none of my avocados were ripe. I survived that. But next time!
It’s a great source of protein, with nearly 30 grams.
Spicy Tuna Sushi Bowls
Ingredients:
- 1 cup instant rice
- 1 cup water
- 1 Tbsp rice vinegar
- Pinch sea salt
- 2 5-ounce cans water-packed tuna, such as Albacore, drained and flaked
- 2 Tbsp mayonnaise
- 2 tsp Sriracha sauce
- 1 carrot, peeled and shredded
- 1 English cucumber, peeled, quartered, and cut into matchsticks
- 1 avocado, cut into slices
- Nori Komo Furikake
- Sriracha sauce for drizzling
Directions:
Bring the water, vinegar, and salt to a boil in a small pot. Add the rice, cover, and remove from the heat; let sit for 15 minutes.
Mix the tuna, mayo, and sriracha.
Divide the warm rice between two bowls, top each with half of the tuna mixture. Add toppings to taste, sprinkle liberally with furikake, and more sriracha.
Serves two.
~Sarah
