Description

This vibrant Canned Tuna Sushi Bowl combines seasoned sushi rice with creamy avocado, spicy bang bang sauce-coated tuna, and a refreshing spicy cucumber salad. Enhanced by pan-frying the rice for a delightful texture and topped with furikake and Sriracha, this quick and easy bowl offers a delicious fusion of flavors perfect for a satisfying lunch or dinner.

Ingredients

Sushi Rice

4 cups cooked sushi rice (already seasoned with rice vinegar, sesame oil, and a pinch of sugar)

Tuna Topping

2 cans tuna (drained)
½ cup bang bang sauce (or as needed)
Sriracha sauce (to taste for drizzle)
Furikake (for sprinkling)
4 springs scallions (chopped)
1 large avocado (sliced or diced)
2 tablespoons olive oil (for pan-frying rice)
Salt and black pepper (to taste)

Spicy Cucumber Salad Dressing

8 mini cucumbers (smashed or thinly sliced)
1 small onion (sliced, about the size of a shallot)
½ teaspoon salt (for cucumber salting)
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1½ tablespoons Chinese chili oil (or as needed)
1 teaspoon sesame oil
½ tablespoon granulated sugar (optional)

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Instructions

Prepare Sushi Rice: Cook the sushi rice if you don’t have pre-cooked rice ready. While the rice is still warm, season it with rice vinegar, a little sesame oil (optional), and a pinch of sugar to infuse flavor.
Prepare Tuna Topping and Veggies: In a bowl, mix drained canned tuna with bang bang sauce and set aside. While the rice cooks, slice the avocado and chop the scallions to have fresh toppings on hand.
Pan-fry Rice: Heat a skillet over medium-high heat and add olive oil. Once hot, add the sushi rice, pressing it down slightly to form a crust. Cook for 3-5 minutes until the bottom is golden brown, then flip and cook for about 1 more minute. Gently break apart the rice without stirring too much to preserve the texture. Remove from heat.
Assemble Sushi Bowl: Place the pan-fried sushi rice in bowls. Top with bang bang tuna mixture, sliced avocado, chopped scallions, and any other desired toppings. Sprinkle generously with furikake and drizzle with Sriracha or spicy mayo for extra heat. Serve immediately.
Make Spicy Cucumber Salad Dressing: In a small bowl, mix light soy sauce, rice vinegar, Chinese chili oil, sesame oil, and optional sugar until combined to form the dressing.
Prepare Cucumber Salad: In a separate bowl, add sliced or smashed cucumbers and sprinkle with ½ teaspoon salt. Stir and let sit for about 10 minutes to draw out excess water. Drain or strain the liquid and return cucumbers to the bowl.
Dress and Marinate Salad: Pour the prepared dressing over the drained cucumbers and mixed onions. Toss well to coat. Let the salad sit for 10-15 minutes before serving to allow flavors to meld.
Serve: Serve the spicy cucumber salad alongside your tuna sushi bowl for a refreshing contrast. Store leftovers in the refrigerator for up to 2 days.

Notes

Pan-frying the rice is optional but adds a lovely crispy texture and warm flavor to the bowl.
Adjust the amount of bang bang sauce and Sriracha to your spice tolerance.
The spicy cucumber salad can be made ahead and kept refrigerated for up to 2 days, but is best enjoyed fresh.
If you prefer, substitute canned tuna with cooked fresh tuna or cooked shrimp for variety.
Use gluten-free soy sauce to make this recipe gluten-free.