Ignite your palate with our signature Akami Heatwave bowl, a vibrant and intensely fresh culinary experience. This masterpiece is anchored by generous cubes of sustainably-sourced, sushi-grade tuna, hand-tossed in our house-made emulsion: a perfect alchemy of creamy mayonnaise and Sriracha. Beneath this fiery centerpiece lies a carefully curated blend of textures: cool shaved English cucumbers, and the sharp crunch of spring onions.
Ingredients
- 1 (5 oz) can Tuna
- 2 tbsp mayonnaise
- 1 tbsp Sriracha
- 2 tsp soy sauce
- 1/2 tsp rice wine vinegar & Toasted Sesame Oil
- 1 cup cooked sushi rice, chilled
- 1 tbsp avocado oil
- 1 spring onion, chopped
- 1 mini cucumber, sliced
- Sesame Seeds, chili flakes and nori sheets for serving
- Sea salt & ground black pepper
Instructions
- To make the spicy tuna, combine the canned tuna, mayonnaise, sriracha, soy sauce, vinegar and toasted sesame oil. Refrigerate until ready to use.
- Heat a large skillet over medium-high heat for a couple minutes before adding the avocado oil. When the oil is shimmering, add the rice in large clumps and use a spatula to firmly press down. Cook for 3-5 minutes or until crispy and golden brown.
- To assemble the bowls, add a scoop of spicy tuna, pieces of crispy rice, cucumber and garnish with scallions, sesame seeds and a drizzle of chili crisp.