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Canned Tuna Sushi Bowl Recipe

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3.9 from 10 reviews

This Canned Tuna Sushi Bowl is a quick and flavorful dish that combines seasoned sushi rice with spicy bang bang tuna and fresh toppings like avocado and scallions. A touch of pan-frying the rice adds a delightful crispy texture, making it an easy yet impressive meal perfect for lunch or dinner.

Ingredients

Sushi Rice

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

Toppings and Mix-ins

  • 2 cans tuna (drained)
  • ½ cup bang bang sauce (or as needed)
  • 1 large avocado (sliced or diced)
  • 4 sprigs scallions (chopped)
  • Furikake, to sprinkle
  • Sriracha sauce, to drizzle

For Pan-Frying Rice

  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

Instructions

  1. Cook and season the sushi rice: If not using pre-cooked rice, cook sushi rice according to package instructions. While still warm, season it with rice vinegar, a little sesame oil (optional), and a pinch of sugar, mixing gently to combine.
  2. Prepare the toppings: In a bowl, mix the drained canned tuna with bang bang sauce and set aside. Slice the avocado and chop the scallions while the rice is cooking.
  3. 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 and press it down slightly. Let it cook undisturbed for 3-5 minutes until the bottom turns golden brown. Flip the rice carefully and cook for another minute. Then gently break the rice without stirring too much to keep some crispness. Remove from heat.
  4. Assemble the bowl: Place the pan-fried sushi rice at the base of each bowl. Top with bang bang tuna mixture, sliced avocado, and chopped scallions. Sprinkle furikake on top and drizzle with Sriracha or spicy mayo to taste. Serve immediately and enjoy your flavorful sushi bowl.

Notes

  • Pan-frying the rice adds a wonderful crunchy texture but can be skipped if short on time.
  • Breaded or toasted nori sheets can be added for extra flavor and crunch.
  • Bang bang sauce can be replaced with spicy mayo or sriracha mayo for varying spice levels.
  • For a gluten-free option, confirm the bang bang sauce and furikake are gluten-free.
  • Use fresh sushi rice or leftover rice that has been properly seasoned for best results.

Find it online: https://yumntasty.com/canned-tuna-sushi-bowl-recipe/