Spicy Tuna Mini Bowl Recipe

Cook rice

Rinse the sushi rice under cold water until the water runs clear. Drain. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let steam, covered, 10 minutes.

Season rice

While rice cooks, whisk together rice vinegar, sugar, and 0.25 tsp salt until dissolved. Transfer cooked rice to a shallow bowl, gently fold in the vinegar mixture to coat the grains without smashing. Let rice cool for 10 minutes to near room temperature.

Portion cooled rice into 4 mini bowls (about 3/4 cup each). Keep covered with a clean towel while preparing other components so it stays slightly warm.

Prepare tuna

Cut the sushi-grade tuna into small, uniform 1/4–1/2 inch dice. Place the diced tuna in a bowl and gently pat with paper towel to remove excess moisture.

Season tuna

Add thinly sliced green onions, 1 tsp sesame oil, 1 tbs soy sauce, 1 tbs Sriracha, toasted sesame seeds, 1 tsp kosher salt, and 1/4 tsp black pepper to the tuna. Gently fold to combine, tasting and adjusting salt or Sriracha to your heat preference. Cover and refrigerate briefly if you prefer the mixture chilled (5–10 minutes).

Make spicy mayo

In a small bowl, whisk together 1/2 cup mayonnaise, 1.5 tbs Sriracha, 1/2 tsp gochujang (optional), and 1 tsp fresh lime juice until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small bowl for drizzling.

Prepare crunch and garnishes

If using tempura crisps or wonton strips, lightly crush into bite-size pieces. Slice avocado and cucumber, cut nori into thin strips, and have pickled ginger and cilantro ready.

Assemble bowls

Divide the seasoned tuna evenly among the rice-filled mini bowls (about 3 oz tuna per bowl). Spoon or drizzle 1 to 1.5 teaspoons of the spicy mayo onto each bowl, then add a sprinkle of tempura crisps for crunch (about 2–3 tablespoons per bowl). Arrange cucumber, avocado slices, nori strips, and a small spoonful of pickled ginger on each bowl as desired.

Finish each bowl with a light drizzle of soy sauce (about 1/4 tsp), a drop of toasted sesame oil (a few drops), and a sprinkle of extra sesame seeds. Add cilantro or microgreens and a lime wedge on the side if using.

Serve immediately so the crunch stays crisp. Offer additional Sriracha or spicy mayo on the side. Leftover tuna mixture can be stored covered in the refrigerator for up to 24 hours; consume promptly since it is raw fish.