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–+ servings
spicy tuna crispy rice bowls

Tuna Crispy Rice Bowls

These Tuna Crispy Rice Bowls are an fun way to do sushi night at home without having to make actual rolls. Easy to put together and feels a little fancy!
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Ingredients

Serves 2 bowls

For the tuna:

  • 1 tuna filet about 1/2 – 3/4 pound
  • 2 tbsp Kewpie mayo
  • 2 tsp Sesame oil
  • 1 tbsp Sweet chili
  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • A squeeze of wasabi optional
  • Furikake for topping

For the rice:

  • 2 cups cooked sushi rice leftover is preferred as it will get crispier
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • Neutral oil for frying

For the cucumber edamame salad:

  • 2 Persian cucumbers cut into bite-sized pieces
  • 1/2 cup cooked shelled edamame
  • 2 scallions chopped
  • 1 tbsp sweet chili sauce
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp kewpie mayo
  • 1 tsp sriracha
  • Furikake for topping

The rest:

  • 1 avocado pit removed and cut into bite-sized pieces
  • Nori for serving

Instructions 

  • Cook rice either in a rice cooker or on the stove top. When it is cooked, add rice vinegar & sugar and mix until combined. Add a piece of parchment paper to a shallow Tupperware and flatten the rice into an even layer. Transfer to the fridge and let cool (I will usually try to make this a day ahead but you can do a few hours ahead as well- the longer you want the better the rice holds together)
  • Finally chop fresh sushi grade tuna and add all of the sauces in a bowl. Stir to combine and season to taste depending on preference. Transfer to the fridge while you prep everything else.
  • Add fry oil to a deep pan, about an inch or so up. While that is heating on medium, remove rice from the fridge. Using a cookie cutter (or a cup) carve out the rice into little patties. If your rice is sticking to the sides, add a little water to the edges and to your hands. When oil has reached 350, add the patties. Cook for about 4-5 min per side or until they become golden. Transfer to a cooling rack.
  • Chop cucumber, radish and avocado into bite sized pieces. Make the cucumber edamame salad by combining cucumbers, scallions, and edamame in a bowl.
  • In a separate bowl, whisk together sweet chili, sesame oil, soy sauce, kewpie and sriracha. Season to taste- you might want to adjust the sauce depending on your spice levels. Pour overtop the veggies (saving a little to pour over your bowl at the end). Add a sprinkle of furikake overtop.
  • Assembly: Break up crispy rice into smaller pieces and add to your bowl. Add the spicy tuna, the cucumber edamame salad and slices of avocado. Serve with nori and enjoy!