Spicy Tuna Bowl Recipe

Rinse and Cook Rice

Rinse 1 cup short-grain sushi rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain. Combine rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 12–14 minutes until water is absorbed.

Steam and Season

Remove from heat and let rice rest, covered, for 10 minutes. While rice rests, mix 1 tablespoon rice vinegar, 1/2 teaspoon sugar, and 1/8 teaspoon salt until dissolved. Transfer rice to a bowl, gently fold in the vinegar mixture with a rice paddle or wooden spoon to season and cool slightly. Keep rice warm.

Prepare Tuna

Trim skin and connective tissue from the ahi and finely dice into small, uniform pieces (about 1/4-inch). Place diced tuna in a chilled bowl to keep it cold while you mix the sauce.

Make Spicy Dressing

In a separate bowl, whisk together 2 tablespoons gochujang, 2 tablespoons mayonnaise, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon fresh lime juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until smooth.

Combine

Add the diced tuna to the dressing and gently toss to coat evenly. Fold in 2 tablespoons thinly sliced scallions and 1 teaspoon toasted sesame seeds. Taste and adjust seasoning — add a touch more soy for saltiness or extra gochujang for heat. Keep refrigerated until assembly, but do not freeze.

Prepare Bacon and Avocado

If bacon is not already cooked, cook 4 slices in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Drain on paper towels and chop into bite-sized pieces. Slice 1 ripe avocado just before assembly to prevent browning.

Prepare Nori and Pickles

Tear or slice 4 sheets of Korean roasted seaweed into strips. If using pickled cucumber or daikon, drain excess liquid and pat dry.

Optional Sauce

Whisk together 1 tablespoon soy sauce, 1 teaspoon mayonnaise, and 1/4 teaspoon sesame oil. Transfer to a squeeze bottle or spoon for drizzling over finished bowls.

Divide the warm seasoned rice between 2 bowls (about 1/2 cup cooked rice per bowl if using this recipe quantity).

Top each bowl with half of the spicy tuna mixture, arranging it in the center or slightly to one side.

Fan or place avocado slices on one side of the tuna and sprinkle chopped crispy bacon over the other side.

Add torn nori strips around the bowl and a small spoonful (about 1–2 tablespoons) of pickled cucumber or daikon if using.

Drizzle the optional sauce sparingly over the tuna and rice, then garnish with additional sliced scallions, 1/2 teaspoon toasted sesame seeds per bowl, and a light dusting (optional) of 1/8 teaspoon gochugaru for extra heat.

Serve immediately with lime wedges on the side to squeeze over the tuna.