Sushi rolls meet poke bowls: RecipeTin Eats’ spicy tuna midweek dinner (or lunch) winner

Name: Sushi rolls meet poke bowls: RecipeTin Eats’ spicy tuna midweek dinner (or lunch) winner
Cook time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 cups sushi rice, uncooked; 3 cups tap water, cold; ¼ cup rice vinegar; 2 tsp white sugar; ¼ tsp cooking salt

Nagi Maehashi

March 5, 2024

RecipeTin Eats’ spicy tuna rice bowls: your favourite sushi in bowl form.Steve Brown; Styling: Emma Knowles

easyTime:< 30 minsServes:4

Think: your favourite sushi rolls but in rice bowl form. Because who has time to make sushi rolls on a weeknight? And who has time to swing by the fish markets to pick up sashimi-grade tuna after a busy day at work? Not me! So this midweek riff on sushi rolls is a tuna poke bowl, starring canned tuna.

A generous squirt of sriracha keeps things interesting, layering in a zing of spice and a garlicky, vinegary flavour. If you can’t handle the heat – or want a kid-friendly version – switch it for tomato sauce (ketchup).

SOS checklist

12 ingredients or fewer (excluding oil, salt, pepper and water) ✔
Less than $20 for 4 servings ✔
Less than 30 minutes’ active prep and cooking time ✔

Ingredients

Sushi rice

2 cups sushi rice, uncooked
3 cups tap water, cold
¼ cup rice vinegar
2 tsp white sugar
¼ tsp cooking salt

Creamy spicy tuna topping

425g canned tuna in oil, drained (see note)
3 tbsp sriracha (see note)
4 tbsp kewpie mayonnaise, or whole-egg mayonnaise
1 tsp sesame oil
½ tsp cooking salt
¼ cup finely chopped spring onion, plus extra for garnish
2 tsp white sesame seeds

Toppings

1 large avocado, halved, seed removed, peeled then finely sliced
6 baby cucumbers or 1 large cucumber, cut into thin rounds
pinch of white and black sesame seeds
pickled ginger, optional
2 tbsp nori, cut into long thin strips from 1 nori sheet, optional

Method

Step 1
To make the sushi rice, place the rice and water in a medium saucepan over high heat (see note). Once the entire surface of the water is rippling, put the lid on and turn the heat down to low. Cook for 14 minutes or until the water is absorbed – no peeking, no stirring! Remove the saucepan from the heat and set aside for 10 minutes with the lid on. Mix the rice vinegar, sugar and salt in a small bowl until the sugar dissolves. Pour over the rice then fluff the rice with a rice paddle or rubber spatula.
Step 2
To make the spicy tuna topping, place the ingredients in a bowl and mix to your desired texture. Some people like to mash the tuna until it’s spreadable, almost like pâté. Others like to keep it a little chunkier.
Step 3
To assemble, divide the rice between four bowls. Top with tuna, sliced avocado and cucumber and pickled ginger, if using. Sprinkle with sesame seeds and nori. Dig in.

Notes

If you buy your rice in sealed bags from a grocery store, there is no need to rinse the rice before cooking. If it’s from an open-air market or scoop bin, however, it’s best to wash it. You will need to reduce the water by ¼ of a cup. Otherwise, the rice will be waterlogged rather than fluffy.
Canned tuna in oil has a richer flavour and better texture than canned tuna in spring water. If using tuna in spring water, you might need an extra squirt of mayonnaise.
For a non-spicy version, swap the sriracha for 2 tablespoons of tomato sauce (ketchup). This makes the sauce pink and adds extra flavour to the topping without making it spicy.