June 05th, 2020

Spicy Tuna Sushi Roll Bowl

SERVINGS: 2
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/15 min

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Spicy Tuna

• 10 oz. canned tuna, drained
• 1/4 c. mayo
• 2 tbsp. sriracha sauce
• 2 tsp. sesame oil 
• salt and pepper

Toppings

• 1/4 seedless cucumber, sliced thin
• 2 carrots, cut into small sticks
• 1 avocado, sliced thin
• 6 oz. mukimame
• 4 sheets dried seaweed, cut into small strips
• 1 tbsp. toasted sesame seeds
• salt and pepper

Sushi Rice

• 1 c. sushi rice (short grain)
• 1 1/2 c. water
• 2 tbsp. rice wine vinegar
• 1 tbsp. white sugar
• salt and pepper

1. Start by making the rice.  Put the rice and water into a rice cooker with salt and pepper.  Cook for about 15 min.  While that is cooking, dissolve the sugar into the rice wine vinegar.  
2. When the rice is done cooking and while hot, pour the vinegar mixture into the rice and mix.  The mixture should be sticky.  Set aside.
3. Next, make the spicy tuna.  Put all of the spicy tuna ingredients into a bowl and mix until uniform.  Set aside and cool.
4. While the tuna is cooling, cut all the veggies and steam the mukimame.  I used frozen mukimame and steamed it quickly in the microwave.
5. Lastly, assemble.  Put the rice in the bottom of the bowl and top with all of the veggies and spicy tuna.  Garnish with the toasted sesame seeds.

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"Me Cuisine" Tips

• Mukimame is the exact same thing as edamame, it is the de-shelled version.
• Be sure to season all of the veggies with salt and pepper.  It will make a drastic difference with the flavor.
• Canned tuna is much cheaper than using fresh tuna and is more accessible.