Recipe courtesy of Mary Berg
Speedy Spicy Tuna Bowls
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 670
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 75
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 44
- Cholesterol
- 56
- Sodium
- 511
- Total: 1 hr
- Active: 1 hr
Ingredients
Rice:
1 1/2 cups short grain sushi rice (300 grams)
1 3/4 cups water (420 milliliters)
1/2 teaspoon kosher salt
1/4 cup rice wine vinegar (60 milliliters)
2 teaspoons sugar
Tuna:
500 grams sushi-grade tuna (about 18 ounces)
1 tablespoon sriracha
2 teaspoons mayonnaise
1 teaspoon toasted sesame oil
Toppings:
1/4 cup mayonnaise
1 to 2 teaspoons prepared wasabi
1 teaspoon rice wine vinegar
1/2 teaspoon finely minced ginger
1/2 cucumber, thinly sliced or peeled
1 to 2 carrots, thinly sliced or peeled
1 1/2 cups shelled edamame
2 green onions, thinly sliced
2 tablespoons black and white sesame seeds, toasted
Pickled ginger
Soy sauce
Directions
- For the rice: Place the rice in a strainer and rinse under cold running water for about a minute, or until the water runs clear. Transfer the rice to a bowl and cover with cold water. If you have time, allow it to soak for 30 minutes. Soaking the rice ensures an even cook. If you do not have time to soak, the rice will still turn out, it will just be a little extra sticky.
- Drain the rice and transfer to a medium saucepan. Cover with the 1 3/4 cups water and stir in the salt. Bring the rice to a boil over medium-high heat. Cover and reduce the heat to low. Cook for 12 to 15 minutes, or until all of the water has been absorbed. Meanwhile, in a small bowl, whisk together the rice wine vinegar and sugar and set aside.
- Remove the pot from the heat and allow it to sit, covered, for 5 minutes before stirring in the vinegar mixture until fully absorbed. Divide the rice into 4 bowls and set aside to cool slightly while you prep the rest of the ingredients.
- For the tuna: Dice the tuna into 1-centimeter (1/2-inch) cubes and add to a bowl along with the sriracha, mayonnaise and sesame oil; toss to combine. Place the tuna in the fridge to stay cold until you are ready to assemble the bowls.
- For the toppings: Mix the mayonnaise, wasabi, vinegar and ginger together in a small bowl and set aside. Arrange the sliced cucumber, carrots and edamame on the rice. Top with the tuna and scatter with the green onions, sesame seeds, wasabi mayo and pickled ginger. Serve with soy on the side.