Spicy Tuna Sushi Bowl
Skip the rolling mat—layer seasoned sushi rice with seared tuna, crispy nori, and a ginger-soy drizzle for all the sushi flavor in a bowl. Feeds 2 hungry people in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 2 cups sushi rice, cooked and cooled
- 8 oz sushi-grade ahi tuna, 1-inch thick
- 2 sheet nori (seaweed sheets)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sriracha or chili paste
- 1 tsp fresh ginger, grated
Instructions
- 1
Mix soy sauce, rice vinegar, sriracha, and ginger in a small bowl until combined.
- 2
Pat tuna dry and season with salt and pepper. Heat oil in a skillet over high heat until it shimmers.
- 3
Sear tuna 60 seconds per side without moving—center should stay rare. Transfer to a cutting board.
- 4
Slice tuna against the grain into 1/4-inch strips. Tear nori into bite-sized pieces.
- 5
Divide sushi rice between two bowls. Top with tuna, nori, and a drizzle of the spicy soy sauce.
Tools you’ll need
- small bowl
- 12-inch skillet
- cutting board
- sharp knife
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