Canned Tuna Sushi Bowl with Bang Bang Sauce and Spicy Cucumber Salad Recipe
A flavorful and easy-to-make Canned Tuna Sushi Bowl featuring pan-fried sushi rice layered with spicy bang bang tuna, creamy avocado, crunchy scallions, and a refreshing spicy cucumber salad. This dish balances creamy, spicy, and tangy flavors, perfect for a quick lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese Fusion
Ingredients
Sushi Rice and Toppings
- 4 cups cooked sushi rice, seasoned with rice wine vinegar, sesame oil, and a pinch of sugar
- ½ cup bang bang sauce (or as needed)
- 2 cans tuna, drained
- Sriracha sauce, to drizzle
- Furikake, for sprinkling
- 1 large avocado, sliced or diced
- 4 sprigs scallions, chopped
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Spicy Cucumber Salad
- 8 mini cucumbers, smashed or thinly sliced
- 1 small onion, thinly sliced (about the size of a shallot)
- ½ teaspoon salt
- 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)
Instructions
- Cook and season sushi rice: If not using leftover rice, cook sushi rice according to package instructions. While warm, season it with rice wine vinegar, a little sesame oil (optional), and a pinch of sugar to enhance flavor.
- Prepare toppings: In a bowl, mix the drained canned tuna with bang bang sauce and set aside. Slice the avocado and chop scallions while waiting for rice to finish cooking.
- Make spicy cucumber salad: In a small bowl, combine soy sauce, rice vinegar, chili oil, sesame oil, and sugar to make the dressing. In a separate bowl, toss cucumber slices and onion with salt; let sit for 10 minutes, then drain excess liquid. Add dressing to cucumbers and mix. Let the salad marinate for 10-15 minutes before serving.
- Pan-fry sushi rice: Heat a skillet over medium-high heat and add olive oil. Once hot, add the seasoned sushi rice and press down gently. Let it cook undisturbed for 3-5 minutes until the bottom turns golden brown. Flip the rice over carefully, cook another minute, then break it up gently without stirring too much to maintain texture. Remove from heat.
- Assemble the bowl: Place the pan-fried sushi rice into bowls. Top with bang bang tuna mixture, sliced avocado, chopped scallions, and sprinkle furikake over everything. Drizzle with Sriracha or spicy mayo to taste.
- Serve and enjoy: Serve the assembled sushi bowls alongside the spicy cucumber salad for a balanced, delicious meal.
Notes
- Nutritional values are estimated and may vary depending on exact toppings used.
- The calories for the bang bang sauce are not included in the nutrition facts.
- For a lighter option, use lighter-than-light mayonnaise in the bang bang sauce (approx. 10 calories per tablespoon).
- Spicy cucumber salad can be refrigerated for up to 2 days, making it a great make-ahead side.
