Recipe: Spicy Tuna Sushi Bowls

Hubs and I love ordering sushi.  We have this spot near us that does a great 3 roll special for $13. But to be honest, every time we order I always end up adding on an appetizer (or two….okay sometimes three) which adds up.  Then there’s the delivery fee, plus tax, plus tip, on and on.  In the end, what started as a great special ends up being a $50-60 take out meal.  And what also started as a sushi dinner ended up being a two (sometimes 3) course feast.  Unkind to the wallet and the waistline.

So, I took it upon myself to find a way we could enjoy the flavors and flair of sushi night without breaking the bank or my buttons.  And I’m pleased to report the result was a success: Spicy Tuna Sushi Bowls.  Also known as poke (pronounced like the first half of Pokemon) bowls.


I was pleased to find sushi grade tuna at our local Whole Foods.  They sell it frozen in the seafood aisle.  If you don’t see it at your local WF or grocery – ask at the seafood counter. The team did inform me that sometimes they keep it in the back where the super freezer is instead of out front.  If you can’t find sushi grade tuna – don’t lose heart.  You can easily make these bowls with teriyaki tofu, salmon, or chicken.  In that case I’d recommend doubling the sauce, preparing your tofu/salmon/chicken however your heart desires, and then tossing it with the sushi bowl sauce.

I had a blast making these. The good news is that the only thing you really have to cook is the rice! Which doesn’t require much effort.  Once that was simmering, I was able to play with the food a bit and make it look all pretty – which is completely optional.  I used a vegetable peeler to make long ribbons of carrot and cucumber, but if you’d rather grate the carrot and dice the cucumber that is totally okay.  Not up for the challenge of an avocado rose? That’s cool! (I swear though it really is easy, here’s a great instructional video.) In the end our bowls will both taste the same.


Spicy Tuna Sushi Bowls
Serves 4 (plus some leftovers)

Veggies and Toppings:
2 cups Sushi Rice
1 avocado, diced or cut into roses
1 cucumber, diced or sliced into ribbons with a veggie peeler
2 carrots, grated or sliced into ribbons with a veggie peeler
1/4 head red cabbage, roughly chopped
2-3 sheets Nori or seaweed snacks, cut into small pieces
2 radish, cut into matchsticks
Pickled ginger

6 tbsp soy sauce or tamari
2 tbsp honey
2 tbsp sesame oil
2 tsp rice vinegar
pinch of wasabi (optional)
2 tbsp sesame seeds, toasted

6-8oz Sushi Grade Tuna, cut into 1/2inch dice
1 tbsp mayonnaise
1 tsp soy sauce or tamari
1/2 tsp siracha

Prepare sushi rice according to package instructions.

Meanwhile, whisk soy sauce, honey, sesame oil, rice vinegar and wasabi (if using) together in a small bowl. Set aside.

In another small bowl combine mayonnaise, soy sauce, and siracha.  Place tuna in a medium sized bowl and add desired amount of mayonnaise sauce. Set aside.

Set out 4 bowls and place 1 cup sushi rice in each bowl.  Add desired amount of toppings to each bowl plus tuna.  Drizzle with sauce and sprinkle with toasted sesame seeds.




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