Ingredients
- 1 (5 oz) can tuna (preferably oil-packed), drained
- 2 tbsp mayonnaise
- 1 tbsp sriracha
- 2 tsp soy sauce
- 1/2 tsp rice wine vinegar
- 1/2 tsp toasted sesame oil
- 1 cup cooked sushi rice, chilled
- 1 tbsp avocado oil
- 1/4 cup scallions, chopped
- 1 mini cucumber, sliced
- Sesame seeds, chili flakes and nori sheets for serving (optional)
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.