Bang Bang Tuna Bowl (Printable Version)
# What You'll Need:
→ Rice Foundation
01 -
4 cups of cooked sushi rice, flavored with rice wine vinegar, a splash of sesame oil, and a little sugar
02 -
2 tablespoons of olive oil, for frying in a pan
→ Protein & Sauces
03 -
2 cans of tuna, drained thoroughly
04 -
Bang bang sauce, about 1/2 cup or adjust to preference
05 -
Sriracha sauce, add as much or as little as you like
→ Add-ons & Finishers
06 -
1 large avocado, either diced or sliced
07 -
4 scallions, finely chopped
08 -
Furikake seasoning to sprinkle on top
09 -
Salt and black pepper to tweak the flavor
# Preparation Steps:
01 -
Season freshly made sushi rice when it’s warm. Mix in rice wine vinegar, sugar, and a tiny amount of sesame oil if you like, to nail that traditional sushi taste.
02 -
Take the tuna out of the can, drain it, and stir it up with the bang bang sauce in a bowl. Place to the side. While you’re at it, chop green onions and cut your avocado.
03 -
Heat up a skillet with some olive oil over medium-high heat. Press the sushi rice into the pan and cook without moving for a few minutes until golden underneath. Flip it if you’d like to add more crunch and break it into chunks gently when done.
04 -
Spoon your crispy rice onto a plate or bowl first, then add the tuna mixed with the sauce. Arrange the avocado slices and chopped scallions around it. Sprinkle on plenty of furikake and finish things off by drizzling Sriracha as spicy as you can handle.
# Additional Tips:
01 -
Swap regular mayo for light in the bang bang sauce to trim calories.
02 -
Make the rice ahead of time and save yourself the hassle later.
03 -
Spice lovers can crank up the Sriracha to turn up the heat.