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Canned Tuna Sushi Bowl Recipe

Canned Tuna Sushi Bowl Recipe
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★★★★★

4.8 from 23 reviews

This Canned Tuna Sushi Bowl is a quick and flavorful meal perfect for sushi lovers looking for an easy, no-raw-fish alternative. Featuring seasoned sushi rice, spicy bang bang sauce mixed with canned tuna, creamy avocado, fresh scallions, and topped with furikake and Sriracha, it combines classic sushi flavors into a comforting bowl that’s easy to prepare anytime.

Ingredients

Scale

Sushi Rice

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

Toppings

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

For Pan-frying Rice

  • 2 tablespoons olive oil
  • Salt and black pepper (to taste)

Instructions

  1. Cook and season the rice: If you don’t have leftover sushi rice, cook sushi rice according to package instructions. While the rice is still warm, season it with rice wine vinegar, a bit of sesame oil (optional), and a pinch of sugar. Gently fold to combine, then set aside.
  2. Prepare the tuna and toppings: In a bowl, mix the drained canned tuna with bang bang sauce until well coated. Slice or dice the avocado and chop the scallions. Prepare any additional salad or toppings as desired.
  3. Pan-fry the rice (optional but recommended): Heat olive oil in a skillet over medium-high heat until hot. Add the seasoned sushi rice, pressing it down slightly to compact. Cook for 3-5 minutes until the bottom turns golden brown. Flip the rice and cook for another minute. Break it up gently without stirring too aggressively to keep some texture. Remove from heat.
  4. Assemble the sushi bowl: Place the cooked and optionally pan-fried rice in serving bowls. Top with the bang bang tuna mixture, arranged avocado slices, chopped scallions, and sprinkle generously with furikake. Drizzle with Sriracha sauce or a preferred spicy mayo for extra heat.
  5. Serve and enjoy: Serve immediately for a fresh, flavorful bowl that combines spicy, creamy, and umami-packed elements in every bite.

Notes

  • If you can’t find bang bang sauce, you can substitute with a mix of mayonnaise, sweet chili sauce, and a bit of sriracha for heat.
  • Pan-frying the rice gives a delightful crispy texture, but it can be skipped to save time.
  • The recipe is versatile—feel free to add cucumber, edamame, or pickled ginger for more freshness.
  • Make sure canned tuna is well-drained to avoid making the rice soggy.
  • Adjust the amount of sriracha according to your spice tolerance.

Nutrition

Keywords: canned tuna sushi bowl, easy sushi bowl, bang bang tuna, quick sushi recipe, sushi rice bowl, spicy tuna bowl, no raw fish sushi

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