Description
This quick and flavorful Sushi Bowl recipe combines fresh cucumbers marinated in a tangy sauce with a spicy tuna or salmon mixture. Served over warm rice and edamame, garnished with avocado, nori, sesame seeds, and green onions, it’s an easy, deconstructed sushi experience perfect for a light lunch or dinner.
Ingredients
Marinade and Vegetables
- 1 Tablespoon rice vinegar
- 1/8 teaspoon salt
- 1 medium cucumber, thinly sliced
Spicy Tuna
- 2 6-ounce cans cooked salmon or tuna
- 1/4 cup light mayo or plain Greek yogurt
- 2–4 teaspoons sriracha (adjust to taste)
- 1 teaspoon sesame oil (divided)
Additional Seasonings and Base
- 2–3 Tablespoons chili crunch (stirred well)
- 1/2 Tablespoon honey
- 2 teaspoons soy sauce (or tamari for a gluten-free version)
- 1 teaspoon lime juice
- 1 1/2 cups shelled edamame (warmed)
- 2 cups cooked rice (warmed)
- 2–3 large nori sheets seaweed (cut into small pieces)
- 1 medium avocado (cubed)
- Sesame seeds for garnish
- Green onion, chopped for garnish
Instructions
- Marinate Cucumbers: Whisk together rice vinegar, chili crunch, honey, and salt. Toss the thinly sliced cucumbers in this marinade until evenly coated. Cover and set aside to let the flavors meld.
- Prepare Spicy Tuna Mixture: In a separate bowl, combine canned salmon or tuna with light mayo or plain Greek yogurt, sriracha (adjust depending on your spice preference), 1 teaspoon sesame oil, soy sauce, and lime juice. Mix until fully combined and creamy.
- Warm Edamame and Rice: Heat the shelled edamame and cooked rice until warm, either on stovetop or microwave, preparing the base for the sushi bowls.
- Assemble Sushi Bowls: Divide warm rice evenly among four bowls. Top each with marinated cucumbers, spicy tuna mixture, warmed edamame, cubed avocado, and nori pieces.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions generously over each bowl. Drizzle remaining 1 teaspoon of sesame oil over the top if desired. Serve immediately for a fresh, vibrant sushi-inspired meal.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Adjust the amount of sriracha and chili crunch to control the spice level.
- Light mayo can be substituted with Greek yogurt for a healthier twist.
- Pre-cooked canned tuna or salmon speeds up preparation time.
- Use leftover rice for convenience, warming before assembly.
