Spicy Tuna Roll Bowl
This Spicy Tuna Roll Bowl is a deconstructed version of one of the most beloved sushi rolls! Making it in a bowl takes out the skill required to make sushi rolls and makes a bowl full of flavor and freshness! It takes less than 30 minutes making it a healthy weeknight dinner!
Ingredients
Spicy Tuna Roll Bowl
- 2 cups Uncooked Rice of your choice! (I use Jasmine)
- 1 lb Frozen Sushi Grade Ahi Tuna
- 1 Avocado, thinly sliced
- ½ English Cucumber, thinly sliced
- ½ cup Pickled Ginger
- 1 teaspoon Wasabi
- 2 tablespoon Furikake
Spicy Mayo
- ½ cup Mayonnaise (Kewpie or other quality brand)
- 2 tablespoon Sriracha
- ½ tsp Lemon juice (a good squeeze of a lemon wedge)
- ½ teaspoon Toasted Sesame Oil
Unagi (Eel) Sauce
- ½ cup Japanese Soy Sauce
- ½ cup Sugar
- ½ cup Mirin
Instructions
Eel Sauce
- Combine Soy Sauce, Mirin and Sugar in small saucepan over medium heat.
- Stir until sugar is dissolved and then allow mixture to come to a simmer.
- Once it starts simmering, turn the heat to medium low and allow to simmer gently for about 15 minutes until it thickens and reduces slightly. Stir occasionally.
- Remove from heat and set aside until you are ready to assemble the bowls.
Spicy Mayo
- Combine Mayo, Sriracha, Toasted Sesame Oil and Lemon juice in a bowl and whisk until it is well combined and creamy. Cover and place in the fridge until you're ready to serve.
Assembling Spicy Tuna Roll Bowls
- Cook Rice according to directions on package. When it is done, keep it in the pot with the lid on until you are ready to serve.
- Distribute rice evenly between 4 bowls.
- Slice Ahi thinly (about ¼ inch thick) and at an angle, across the grain. Top each bowl with sliced Ahi.
- Add cucumber and avocado slices next to the Tuna on each bowl.
- Roll up several slices of pickled ginger to form a little rosette and place on the top, in the center of the bowl.
- Add a small (¼ tsp) dab of wasabi in the center of the rosette. Start small, your guests can always add more! :)
- Drizzle the bowl with Spicy Mayo and Eel Sauce, and sprinkle with Furikake.
- Serve with extra spicy mayo, eel sauce, soy sauce and wasabi on the side.
- Enjoy!
Notes
Notes:
- If you'd like to do a quick pickle on the cucumbers, simply place the sliced cucs in a bowl and cover them with rice vinegar. It doesn't take long, just let them soak while you make the sauces and rice and then when you are ready to assemble, the cucumbers will be ready too!
- Serve the bowls with extra Spicy Mayo, Eel Sauce and Soy Sauce for guests to add it to their liking!
- Be aware that most Soy Sauces contains gluten, so if you are trying to avoid gluten, make sure you choose a gluten free option. You can also use Tamari or Coconut Aminos in place of soy sauce.
Nutrition
Serving: 1bowl | Calories: 965kcal | Carbohydrates: 124g | Protein: 38g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 2254mg | Potassium: 903mg | Fiber: 6g | Sugar: 34g | Vitamin A: 2747IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 3mg