Why Make This Recipe
Canned Tuna Sushi Bowl is a delicious and quick meal that brings the flavors of sushi into a simple, healthy bowl. It’s perfect for a busy weeknight or a light lunch, and it’s easy to prepare with minimal ingredients. Plus, using canned tuna makes it budget-friendly while still giving you the satisfaction of a sushi-inspired dish.
How to Make Canned Tuna Sushi Bowl
Ingredients
- 4 cups cooked sushi rice (already seasoned with rice wine vinegar, sesame oil, and a pinch of sugar)
- ½ cup bang bang sauce (or as needed)
- 2 cans of tuna (drained)
- Sriracha sauce
- Furikake
- 1 large avocado (sliced or diced)
- 4 springs scallions (chopped)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Directions
Cook the sushi rice: If you don’t have any leftovers, cook the sushi rice. After it’s done cooking, season it while it’s warm with rice wine vinegar, a little sesame oil (if desired), and a pinch of sugar.
Prepare the toppings: In a bowl, mix the drained canned tuna with the bang bang sauce and set it aside. While waiting for the rice to cook, slice the avocado and chop the scallions.
Pan-fry the rice: This is an optional step but highly recommended. Place a skillet on medium-high heat, add olive oil, and heat it until hot. Add the sushi rice to the skillet and press it down slightly. Let it cook for about 3-5 minutes until it’s golden brown. Flip the rice over and cook for about another minute. After that, break it up without stirring too much, so it doesn’t get soggy. Remove it from the heat and move on to the next step.
Assemble the bowl: Start by adding the sushi rice to a bowl. Top it with the bang bang tuna mix, then add any other toppings you prefer, such as the avocado and scallions. Sprinkle furikake over everything. Drizzle with Sriracha sauce or spicy mayo to finish. Serve and enjoy!
How to Serve Canned Tuna Sushi Bowl
Serve the Canned Tuna Sushi Bowl immediately after assembling. It’s great on its own but can also be paired with a side of miso soup or a simple salad for a complete meal.
How to Store Canned Tuna Sushi Bowl
If you have leftovers, you can store them in an airtight container in the refrigerator for up to two days. The rice may lose some texture, so it’s best to enjoy it fresh.
Tips to Make Canned Tuna Sushi Bowl
- Make sure to drain the canned tuna well to avoid excess moisture in your bowl.
- Feel free to customize with your favorite sushi toppings, like pickled ginger or cucumber.
- Use a non-stick skillet for pan-frying to get an even golden crust on the rice.
Variation
Try adding different proteins, such as cooked shrimp or even cooked chicken, for a different taste. You can also switch up the sauces used if you want something spicy or creamy.
FAQs
Can I use regular rice instead of sushi rice?
While sushi rice is best for the dish, you can use regular rice in a pinch, but it might not have the same texture or flavor.
Is this recipe gluten-free?
Yes, it can be gluten-free if you use gluten-free soy sauce or a gluten-free alternative for the bang bang sauce.
Can I make it vegan?
Yes! Simply replace tuna with a plant-based protein, like tofu or chickpeas, and skip the bang bang sauce or use a vegan version.
Canned Tuna Sushi Bowl
Ingredients
For the sushi bowl
- 4 cups cooked sushi rice already seasoned with rice wine vinegar, sesame oil, and a pinch of sugar
- ½ cup bang bang sauce or as needed
- 2 cans tuna drained
- Sriracha sauce to taste
- Furikake
- 1 large avocado sliced or diced
- 4 springs scallions chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
Cooking the Rice
- If you don’t have any leftovers, cook the sushi rice. After it’s done cooking, season it while it’s warm with rice wine vinegar, a little sesame oil (if desired), and a pinch of sugar.
Preparing the Toppings
- In a bowl, mix the drained canned tuna with the bang bang sauce and set it aside. While waiting for the rice to cook, slice the avocado and chop the scallions.
Pan-Frying the Rice
- Place a skillet on medium-high heat, add olive oil, and heat it until hot.
- Add the sushi rice to the skillet and press it down slightly. Let it cook for about 3-5 minutes until it’s golden brown.
- Flip the rice over and cook for about another minute. Break it up without stirring too much to avoid sogginess.
- Remove from heat.
Assembling the Bowl
- Add the sushi rice to a bowl. Top with the bang bang tuna mix, followed by avocado and scallions.
- Sprinkle furikake over everything. Drizzle with Sriracha sauce or spicy mayo to finish.