Canned Tuna Sushi Bowl with Spicy Cucumber Salad Recipe
This Canned Tuna Sushi Bowl is a quick and flavorful dish combining seasoned sushi rice pan-fried to a crispy texture, topped with spicy bang bang sauced tuna, creamy avocado, fresh scallions, and a tangy spicy cucumber salad. Enhanced with furikake and drizzled with sriracha sauce, it delivers the vibrant flavors of sushi in an easy-to-make bowl perfect for weeknight meals or lunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese-inspired
- Diet: Halal
Ingredients
Sushi Rice
- 4 cups cooked sushi rice, seasoned with rice wine vinegar, sesame oil, and a pinch of sugar
Tuna Topping
- 2 cans tuna, drained
- ½ cup bang bang sauce (adjust as needed)
- Sriracha sauce, to taste
- 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, sliced (about the size of a shallot)
- ½ teaspoon salt
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 1½ tablespoons Chinese chili oil (adjust as needed)
- 1 teaspoon sesame oil
- ½ tablespoon granulated sugar (optional)
Instructions
- Cook Sushi Rice: Prepare sushi rice if not using leftovers. While still warm, season it with rice wine vinegar, a little sesame oil (optional), and a pinch of sugar to infuse flavor.
- Prepare Tuna Topping and Salad: Mix drained canned tuna with bang bang sauce until well combined and set aside. Slice avocado and chop scallions. For the spicy cucumber salad, combine light soy sauce, rice vinegar, Chinese chili oil, sesame oil, and optional sugar in a small bowl to make the dressing. Place sliced cucumbers and onions in another bowl, add salt, stir, and let sit for 10 minutes. Drain excess water and mix cucumber and onion with the dressing. Let salad marinate for 10-15 minutes.
- Pan-Fry Sushi Rice (Optional but Recommended): Heat olive oil in a skillet over medium-high heat. Add the seasoned sushi rice, pressing down slightly to form a flat layer. Cook for 3-5 minutes until the bottom is golden brown, then flip and cook the other side for about 1 minute. Break up the rice gently without stirring too much to maintain crispness. Remove from heat.
- Assemble the Bowl: Place the crispy pan-fried sushi rice in serving bowls. Top with the bang bang tuna mixture, avocado, scallions, and spicy cucumber salad. Sprinkle with furikake and drizzle with sriracha sauce or spicy mayo to taste. Serve immediately and enjoy.
Notes
- Nutritional values are estimates and will vary depending on toppings used.
- The calorie content for the bang bang sauce is not included in the nutrition estimate.
- For a lighter and healthier option, use lighter-than-light mayonnaise in the bang bang sauce, which contains about 10 calories per tablespoon.
- Spicy cucumber salad can be stored in the fridge for up to 2 days.
