Best 3 Spicy Tuna Rice Bowl Recipes
**Spicy Tuna Rice Bowl: A Flavorful and Nutritious Meal**
Savor the tantalizing flavors of a spicy tuna rice bowl, a culinary delight that seamlessly blends the bold taste of seared tuna with the fluffy comfort of steamed rice. This delectable dish is a symphony of textures and flavors, featuring tender and juicy tuna coated in a spicy and aromatic sauce, nestled atop a bed of fluffy steamed rice. The harmonious union of these elements creates a satisfying and wholesome meal that is sure to tantalize your taste buds. Accompaniments such as fresh avocado, crisp cucumber, and tangy pickled ginger add layers of flavor and texture, making each bite an explosion of taste. Whether you're a seasoned cook or a novice in the kitchen, this spicy tuna rice bowl is an easy-to-follow recipe that promises a delicious and satisfying meal.
SPICY TUNA RICE BOWL
What we have here is equal parts tuna and rice by weight, which for me, gives this the perfect balance between protein and starch. While this may remind some people of a fried rice dish, this is significantly lighter, and actually very low on the fat content, but that doesn't mean it's not satisfying, and like most rice dishes, it's very comforting.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
- While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
- Turn off heat and let rice sit, covered, for 10 minutes.
- Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.
Nutrition Facts : Calories 583 calories, Carbohydrate 83 g, Cholesterol 17.9 mg, Fat 10.3 g, Fiber 4.4 g, Protein 37.7 g, SaturatedFat 1.9 g, Sodium 1494.8 mg, Sugar 2.7 g
SPEEDY SPICY TUNA BOWLS
Steps:
- For the rice: Place the rice in a strainer and rinse under cold running water for about a minute, or until the water runs clear. Transfer the rice to a bowl and cover with cold water. If you have time, allow it to soak for 30 minutes. Soaking the rice ensures an even cook. If you do not have time to soak, the rice will still turn out, it will just be a little extra sticky.
- Drain the rice and transfer to a medium saucepan. Cover with the 1 3/4 cups water and stir in the salt. Bring the rice to a boil over medium-high heat. Cover and reduce the heat to low. Cook for 12 to 15 minutes, or until all of the water has been absorbed. Meanwhile, in a small bowl, whisk together the rice wine vinegar and sugar and set aside.
- Remove the pot from the heat and allow it to sit, covered, for 5 minutes before stirring in the vinegar mixture until fully absorbed. Divide the rice into 4 bowls and set aside to cool slightly while you prep the rest of the ingredients.
- For the tuna: Dice the tuna into 1-centimeter (1/2-inch) cubes and add to a bowl along with the sriracha, mayonnaise and sesame oil; toss to combine. Place the tuna in the fridge to stay cold until you are ready to assemble the bowls.
- For the toppings: Mix the mayonnaise, wasabi, vinegar and ginger together in a small bowl and set aside. Arrange the sliced cucumber, carrots and edamame on the rice. Top with the tuna and scatter with the green onions, sesame seeds, wasabi mayo and pickled ginger. Serve with soy on the side.
EASY TUNA RICE BOWL
Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll. It makes a satisfying packed lunch and takes just 10 minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 10m
Number Of Ingredients 11
Steps:
- Place rice in the bottom of a resealable container. Top with tuna, egg, cucumber, edamame, sesame seeds, and nori. For the dressing, whisk together soy sauce, lime juice, and oil. Season with pepper. Keep refrigerated until 30 minutes before serving.
Tips:
- For the freshest and best-tasting tuna, opt for sushi-grade tuna.
- If you can't find sushi-grade tuna, you can use regular tuna, but be sure to cook it thoroughly to an internal temperature of 145°F (63°C).
- When preparing the tuna, be sure to remove any skin or bones. You can do this by using a sharp knife to slice the tuna against the grain.
- If you don't have a sushi mat, you can use a piece of plastic wrap to roll the tuna and rice.
- To make the spicy mayo, be sure to use mayonnaise that is made with Japanese rice vinegar. This will give the mayo a slightly tangy flavor that complements the tuna and rice.
- If you don't like spicy food, you can omit the Sriracha sauce from the spicy mayo.
- To assemble the rice bowls, start by spooning a layer of rice into the bottom of the bowl. Then, top the rice with the tuna, avocado, and cucumber. Drizzle the spicy mayo over the top and garnish with sesame seeds and green onions.
- Serve the rice bowls immediately with chopsticks and a side of soy sauce.
Conclusion:
Spicy tuna rice bowls are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. They are also a great way to use up leftover tuna. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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