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Spicy tuna rice bowls


It was so warm in the apartment last night (I don’t think it helped that I baked a loaf of bread in the afternoon :/) that the last thing I wanted to do was to spend time cooking dinner over a hot stove. Instead, I made spicy tuna rice bowls which needed minimal cooking (just the rice) but tasted delicious and fresh. Rice bowls are so easy to make that I can already tell they’re going to be a summer staple when I want to stay in for dinner but don’t feel like cooking. (My other favorite rice bowl combination is fried eggs sunny-side up or over-medium with soy sauce–yum!)

Spicy tuna:
half pound sushi-grade tuna (I get mine here)
4-5 teaspoons soy sauce
2-3 scallions, chopped (the white and green parts)
2 teaspoons kewpie mayo
2-3 teaspoons Sriracha
1 cup sushi rice
1 tablespoon rice vinegar
roasted seaweed
sesame seeds
Cook rice per package instructions. Transfer to a bowl and stir in rice vinegar. Set aside. Chop tuna and place in a small bowl. Add scallions, soy sauce, mayo, and sriracha to tuna and mix together. Place rice in serving bowls and add spicy tuna. Garnish with desired toppings. (Note: adjust spicy tuna seasonings and rice vinegar to taste — I like my spicy tuna a bit spicier than most and a little less mayo-y).

Last modified: January 10, 2019