These spicy tuna sushi bowls are so easy to prepare at home, and loaded with flavorful tuna and fresh veggies! The fish is prepared similar to poke, but the bowl uses seasoned sushi rice!
Place the rice in a large pot (that has a lid). Rinse and drain the rice until the water runs clear, at least 3 times (rinse the rice even if the bag says it's "prewashed"). Drain as much water as possible.
Add 1 ¾ cup lukewarm water to the pot, close with the lid, and place on the stove top.
Heat over medium-high heat until the water begins to boil, once boiling cook over medium-high heat for 4 minutes, then reduce heat to very-low and simmer for 15 minutes.
After simmering, remove from heat and let the pot stand undisturbed for another 15 minutes.
Scoop the rice into a large non-metallic bowl. Dust with sugar and salt, then pour over the rice vinegar. Using a rice spatula or non-stick spatula mix everything together and break up all the clumps of rice. Mix until every grain of rice is separated and coated in vinegar, the sugar and salt should dissolve completely. Don't worry if the rice seems too wet at this point, that will go away as it cools.
Allow the rice to cool uncovered, mixing occasionally, until it reaches room temp (about 15 minutes). You can speed this process along by fanning the rice if desired. The rice should be slightly sticky once it's cooled.
For Veggies:
Boil the edamame per package instructions (typically 3-4 minutes), then drain and season lightly with salt.
Cut the cucumber into bite sized pieces as desired. To prepare as pictured, follow this guide for making cucumber strips, then cut into bite sized pieces.
Prepare the avocado last, as it will brown if exposed to air for too long. Peel and thinly slice the ½ avocado as desired. I use the method shown in this guide, in the "avocado topping" section.
For Spicy Tuna:
Rinse the tuna thoroughly, then pat dry with paper towels. Using a very sharp chef's knife, slice the tuna into strips. Once in strips, slice again into cubes. You do not need a sushi knife, a sharp chef's knife will do. I make my cubes about ½ inch in size, but choose any size you prefer.
Remove the root tip of the green onions and discard, then slice as thinly as possible (green and white portions). After slicing, use your hands to separate the rings of the white portion as much as possible.
In a medium-sized bowl, combine the cubed tuna, green onion, sriracha, sesame oil, soy sauce, and white sugar. Mix until fully combined. If not using immediately, cover and return to the fridge until ready to use.
For Finished Bowl:
Divide the sushi rice evenly into the serving dishes, creating a wide, flat base.
Spoon the tuna into the serving bowls, then top with some chili crisp.
Top with veggies as desired, then serve immediately with a spoon and chopsticks.
Notes
If you're new to making sushi at home, please see my Sourcing Fish for Sushi at Home guide if you need help finding fish that is appropriate to use in this recipe. Customize this bowl to your liking by adjusting the serving of tuna or substituting your favorite veggies. I serve this dish as two very large dinner portions (as pictured), but it could easily be split into 3-4 smaller portions. If desired, to serve four, you could prepare a double batch of rice, serve a smaller portion of the fish, and supplement with extra veggies.