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

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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

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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.