Spicy Tuna Rice Bowl Recipes

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SPICY TUNA RICE BOWL

What we have here is equal parts tuna and rice by weight, which for me, gives this the perfect balance between protein and starch. While this may remind some people of a fried rice dish, this is significantly lighter, and actually very low on the fat content, but that doesn't mean it's not satisfying, and like most rice dishes, it's very comforting.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 13



Spicy Tuna Rice Bowl image

Steps:

  • Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
  • While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
  • Turn off heat and let rice sit, covered, for 10 minutes.
  • Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

Nutrition Facts : Calories 583 calories, Carbohydrate 83 g, Cholesterol 17.9 mg, Fat 10.3 g, Fiber 4.4 g, Protein 37.7 g, SaturatedFat 1.9 g, Sodium 1494.8 mg, Sugar 2.7 g

1 cup uncooked long-grain rice
1 ½ cups water
1 (7 ounce) jar tuna packed in olive oil
½ cup finely diced red bell pepper
¼ cup finely diced jalapeno pepper
¼ cup finely sliced green onions
⅓ cup seasoned rice vinegar
2 tablespoons soy sauce
½ teaspoon sesame oil
2 teaspoons Sriracha hot sauce
½ lemon, juiced, or to taste
1 pinch Korean red pepper flakes (gochugaru), or to taste
1 teaspoon finely sliced green onion, or to taste

SPEEDY SPICY TUNA BOWLS

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20



Speedy Spicy Tuna Bowls image

Steps:

  • For the rice: Place the rice in a strainer and rinse under cold running water for about a minute, or until the water runs clear. Transfer the rice to a bowl and cover with cold water. If you have time, allow it to soak for 30 minutes. Soaking the rice ensures an even cook. If you do not have time to soak, the rice will still turn out, it will just be a little extra sticky.
  • Drain the rice and transfer to a medium saucepan. Cover with the 1 3/4 cups water and stir in the salt. Bring the rice to a boil over medium-high heat. Cover and reduce the heat to low. Cook for 12 to 15 minutes, or until all of the water has been absorbed. Meanwhile, in a small bowl, whisk together the rice wine vinegar and sugar and set aside.
  • Remove the pot from the heat and allow it to sit, covered, for 5 minutes before stirring in the vinegar mixture until fully absorbed. Divide the rice into 4 bowls and set aside to cool slightly while you prep the rest of the ingredients.
  • For the tuna: Dice the tuna into 1-centimeter (1/2-inch) cubes and add to a bowl along with the sriracha, mayonnaise and sesame oil; toss to combine. Place the tuna in the fridge to stay cold until you are ready to assemble the bowls.
  • For the toppings: Mix the mayonnaise, wasabi, vinegar and ginger together in a small bowl and set aside. Arrange the sliced cucumber, carrots and edamame on the rice. Top with the tuna and scatter with the green onions, sesame seeds, wasabi mayo and pickled ginger. Serve with soy on the side.

1 1/2 cups short grain sushi rice (300 grams)
1 3/4 cups water (420 milliliters)
1/2 teaspoon kosher salt
1/4 cup rice wine vinegar (60 milliliters)
2 teaspoons sugar
500 grams sushi-grade tuna (about 18 ounces)
1 tablespoon sriracha
2 teaspoons mayonnaise
1 teaspoon toasted sesame oil
1/4 cup mayonnaise
1 to 2 teaspoons prepared wasabi
1 teaspoon rice wine vinegar
1/2 teaspoon finely minced ginger
1/2 cucumber, thinly sliced or peeled
1 to 2 carrots, thinly sliced or peeled
1 1/2 cups shelled edamame
2 green onions, thinly sliced
2 tablespoons black and white sesame seeds, toasted
Pickled ginger
Soy sauce

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