Description
A Hawaiian Spicy Tuna Rice Bowl is a delightful fusion of fresh tuna, spicy seasonings, and a variety of crisp vegetables, all served over a bed of warm rice. This dish offers a harmonious blend of flavors and textures, reminiscent of traditional Hawaiian poke bowls.
Ingredients
Units
Scale
For the Spicy Tuna:
- 8 ounces sashimi-grade ahi tuna, diced into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 teaspoon rice vinegar
- 1 teaspoon freshly grated ginger
- 1 small jalapeño, finely diced (optional, for extra heat)
For the Bowl:
- 2 cups cooked white rice (sushi rice or jasmine rice work well)
- 1/2 cup edamame, shelled and cooked
- 1/2 avocado, sliced
- 1/2 cup cucumber, thinly sliced
- 1/4 cup shredded carrots
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
- Nori sheets or seaweed snacks, cut into small strips
Instructions
-
Prepare the Spicy Tuna:
- In a medium bowl, combine soy sauce, sesame oil, sriracha sauce, rice vinegar, grated ginger, and diced jalapeño (if using).
- Add the diced ahi tuna to the mixture, gently tossing to ensure each piece is evenly coated.
- Cover the bowl and refrigerate for about 15 minutes to allow the flavors to meld.
-
Assemble the Bowl:
- Place the warm cooked rice into two serving bowls.
- Arrange the marinated spicy tuna on top of the rice.
- Neatly add edamame, avocado slices, cucumber slices, shredded carrots, and green onions around the tuna.
- Sprinkle sesame seeds over the bowl and garnish with nori strips.
Notes
- For a more budget-friendly version, canned tuna can be used in place of fresh ahi tuna. Simply mix drained canned tuna with the marinade ingredients.
- Adjust the level of spiciness by modifying the amount of sriracha sauce and jalapeño.
- Feel free to customize your bowl with additional toppings such as radishes, pickled ginger, or kimchi.