Spicy Tuna Rice Bowl
Skip the rolling—build a deconstructed sushi bowl with sushi rice, seared ahi tuna, and a gochujang kick in under 5 minutes. Crispy nori, cucumber, and creamy mayo round it out.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
quickfreshjapanesetunacrispytendercreamyweeknight
Ingredients
- 2 cups sushi rice, cooked and cooled
- 8 oz sushi-grade ahi tuna, 1-inch thick block
- 2 tbsp gochujang
- 2 tbsp mayonnaise
- 2 sheets nori sheets, torn into strips
- ½ whole cucumber, sliced thin
Instructions
- 1
Stir gochujang and mayo together in a small bowl until smooth.
- 2
Pat tuna dry. Season generously with salt and black pepper on all sides.
- 3
Heat oil in a skillet over high heat until it shimmers, ~60 seconds.
- 4
Sear tuna 90 seconds per side without moving. Center should stay rare.
- 5
Slice tuna against the grain into 1/4-inch strips.
- 6
Divide rice between two bowls. Top with tuna, cucumber, nori, and a spoonful of gochujang mayo.
Tools you’ll need
- 12-inch skillet or cast iron
- small mixing bowl
- two serving bowls
- sharp knife
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