Bang Bang Tuna Bowl (Print Version)
# Ingredients:
→ Protein & Sauces
01 -
Tuna from a can, well drained, 2 cans
02 -
A half cup (or however much you like) of bang bang sauce
03 -
Add Sriracha as spicy as you want
→ Toppings and Extras
04 -
1 large avocado, diced up or sliced
05 -
4 scallions, finely chopped
06 -
A sprinkle of furikake seasoning for flavor
07 -
Season with black pepper and salt to your taste
→ Rice Layer
08 -
4 cups of sushi rice that's been cooked and mixed with rice vinegar, sesame oil (optional), and sugar
09 -
Pan-frying requires 2 tablespoons of olive oil
# Instructions:
01 -
While your sushi rice is still hot, mix in rice vinegar, sesame oil (just a tiny bit if you like), and a pinch of sugar. This adds that traditional sushi flavor.
02 -
Dump the tuna into a bowl and mix in your favorite amount of bang bang sauce. Set it aside to give you room to slice up your avocado and chop some green onions.
03 -
Warm up olive oil in a pan on medium-high heat. Put your rice in, press it down a little, and leave it for 3-4 minutes until the bottom is crispy and golden. Flip it, give it another minute, and break it up gently - don't stir too much so it stays crispy.
04 -
Start with the rice as the bottom layer. Add the tuna with the bang bang sauce on top. Then decorate with diced avocado, chopped scallions, and furikake. Add a dash of Sriracha if you like it spicy.
# Notes:
01 -
Switch to light mayo in the bang bang sauce to cut calories
02 -
Cook the rice ahead and save time later
03 -
Change the heat level by adjusting how much Sriracha you use