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If you are a sushi lover 🍣 this one is for you. This Spicy Tuna Bowl recipe is perfect if you want to make sushi while hosting because you can make a large amount of sushi but you’re not slaving away rolling each individual roll. This recipe is one big spicy tuna sushi in a bowl but in Sushi Bowl form. Enjoy!
Table of Contents
Why You’ll Love this Spicy Tuna Bowl
This Spicy Salmon Sushi Board is easy, impressive and so good! So when that sushi craving hits and you want to make it for a crowd, I’ve got you! If you want to make this on a smaller scale for each person, you can just make mini spicy salmon sushi in a bowls and just follow the same recipe!
How To Prepare
🍚 Rice: Wash your rice well. A rice cooker is recommended for this but not necessary. Cooked your rice with 2 ½ cups of water, kombu and salt. Season with 3 tbsp rice vinegar and 1 tbsp sugar. Let cool and then mix in the sesame seeds.
🍣 Tuna Mixture: Chop the tuna pretty finely. Add the tuna to a bowl with the mayo, gochujang, chives, sesame oil, mirin and tamari. Mix.
🥣 Sauce: Mix together the mirin, tamari, rice vinegar, lemon and scallion and serve on top of your spicy tuna bowl or on the side for dipping.
🍱 Tuna Sushi Bowl Assembly
Line a 9 x 13 inch sheet pan with plastic wrap. Add the tuna on the bottom, then the nicely line your sliced cucumber, then your avocado, togarashi, nori and finally the rice. Press pretty well with another plastic wrap piece. Chill for 10-15 minutes. Add some parchment paper to the board you’ll be serving it in and flip it directly over. Add Serranos and more sesame seeds on top.
🫶 And that is it, subscribe for more!
Substitutions and Variations
- Substitutions
- You can use salmon, hamachi, whatever you prefer instead of tuna for this recipe.
- I absolutely love gochujang for this recipe but if you can’t find it, you can use Sriracha sauce as a substitute.
- Variations
- Mini Salmon Sushi Bowls: If you want to individualize these, you can use this recipe but put them in high rimmed plates.
- Casual Spicy Tuna Bowl: If you’d like to make this more casual, you don’t have to pack it into a baking sheet. You can just add the rice to a bowl and throw the ingredients in, top it with lettuce or whatever you like in your normal bowls.
🔥Chef Nadia’s Tip🔥
- I really recommend using a rice cooker for your rice. It comes out perfect every single time.
- Always use sushi grade fish. If I can’t find it locally, I buy mine at Riviera Seafood Club.
The Perfect Pairings
🍷 Drinks: A bright and crisp Cucumbertini or Strawberry Rosé are perfect cocktails to accompany this Spicy Tuna Bowl
🥒 Sides: The famous Din Tai Fung Cucumber Salad is delicious and would go great as a side.
🍨Dessert: Dragon Fruit Ice Cream will end this meal beautifully.
Spicy Tuna Bowl: Questions Answered
I was using the OXO Good Grips Chef’s Mandoline Slicer. It’s not necessary but I like it to make sure my cucumbers are very thin and perfectly uniform.
I have the Zojirushi NS-TSC10 5-1/2-Cup.
You can make and store this in the fridge 1-2 hours ahead.
Honestly they won’t. The rice will get hard, the avocado will turn brown and the sushi-grade salmon doesn’t have a lot of time that it’s good for.
Spicy Sushi Board
Equipment
- 1 rice maker optional but recommended
- 1 sheet pan 9 x 13
- 1 knife
- plastic wrap
- parchment paper
Ingredients
Tuna Mixture
- 1 lb sushi grade tuna, finely chopped, I buy mine at Riviera Seafood Club
- 2 tbsp japanese mayo
- 2 tbsp gochujang
- 3 tbsp chives
- 1½ tsp sesame oil
- 1 tsp mirin
- 1½ tsp tamari
Sushi Bowl
- 2 cups calrose rice, washed well, cooked in a rice cooker with 2 ½ cups water, kombu and salt. Season with 3 tbsp rice vinegar and 1 tbsp sugar
- 2 tbsp black sesame seeds, + more for topping
- 2 tbsp toasted sesame seeds, + more for topping
- Tuna Mixture
- 2 persian cucumbers, thinly sliced
- 2 large avocados, sliced
- Togarashi, to taste
- roasted nori sheets, crumbled
- 2 large serranos, thinly sliced
Sauce
- 1 tbsp mirin
- ¼ cup tamari
- 1 tbsp rice vinegar
- 1 lemon
- 1 scallion, chopped
Instructions
Sushi Bowl
- Cook your rice and let cool. Mix in the sesame seeds.
- Chop the tuna pretty finely.
- Add the tuna to a bowl with the mayo, gochujang, chives, sesame oil, mirin and tamari. Mix.
- Line a sheet pan (I used a quarter sheet pan) with plastic wrap.
- Add the tuna on the bottom, then the nicely line your sliced cucumber, then your avocado, togarashi, nori and finally the rice. Press pretty well with another plastic wrap piece. Chill for 10-15 minutes.
- Add some parchment paper to the board you’ll be serving it in and flip it directly over. Add serranos and more sesame seeds on top.
- Serve with the sauce and that’s it!
Sauce
- Mix together the mirin, tamari, rice vinegar, lemon and scallion.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
