Spicy Crunchy ‡ Recipe

Spicy Crunchy Fish Bowl

1. 1

   Prepare the rice

   If not already cooked, prepare 1.5 cups uncooked short-grain rice according to package instructions to yield about 2 cups cooked. While still warm, season the cooked rice with rice vinegar (1 tsp), sugar (1/2 tsp) and a pinch of salt (1/8 tsp). Gently fold to combine and let cool to warm room temperature (10–15 minutes).

2. 2

   Make the spicy sauce

   In a small bowl combine mayonnaise (2 tbs), sriracha (1 tsp) and sesame oil (1 tsp). Taste and adjust heat by adding more sriracha if desired. Reserve about 1 tablespoon of sauce for drizzling and toss the rest with the diced fish in the next step.

3. 3

   Marinate the fish

   Place the diced sushi-grade tuna or salmon (8 oz) in a medium bowl. Add soy sauce (2 tbs) and the remaining spicy mayo-sriracha mixture, tossing gently to coat all pieces. Let sit 5–10 minutes in the refrigerator to meld flavors.

4. 4

   Prepare vegetables and garnishes

   While the fish marinates, thinly slice or matchstick the cucumber to yield about 1 cup and lightly sprinkle with a pinch of salt (1/8 tsp) to draw out excess water; after 5 minutes, pat dry with paper towel. Slice the avocado (about 1 cup) and toss gently with a squeeze of lime or lemon wedge to prevent browning. Thinly slice the fresh chili (1 tsp) and green onions (2 tbs).

5. 5

   Assemble the bowls

   Divide the warm seasoned rice (2 cups) between two bowls (about 1 cup rice per bowl). Arrange half the marinated fish over the rice in each bowl. Add cucumber (1/2 cup per bowl), avocado slices (1/2 cup per bowl), then sprinkle toasted sesame seeds (1/2 tsp per bowl) and green onions (1 tbs per bowl).

6. 6

   Add crunch and final touches

   Top each bowl with a generous handful of fried tempura bits or crushed crispy wonton strips (about 1/2 cup per bowl) for crunch. Drizzle the reserved spicy sauce over the top and scatter the thinly sliced fresh chili to taste. Optionally sprinkle a pinch of furikake or lay a few nori strips on top. Serve immediately with lime or lemon wedges on the side.

7. 7

   Notes and safety

   Use only sushi- or sashimi-grade fish and keep it cold until assembly. If preparing ahead, store components separately (rice, marinated fish, crunchy topping) and combine just before serving to preserve texture.