Spicy Tuna with Crispy Rice Bowl

Name: Spicy Tuna with Crispy Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: 250g sashimi grade tuna; 1 tbsp sriracha; 1 tsp sesame oil; 1 tsp light soy sauce; 4 tsp kewpie mayo; 260g cooked sticky rice; Vegetable oil; 1 Avocado, chopped; 4 Baby cucumbers, sliced; 100g edamame beans, tossed with 1 tsp soy sauce; Chopped spring onions; Finely sliced chives; 1 tbsp black and white sesame seeds; 1 tbsp Crispy fried onions

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I don’t know about you, but I love a poke bowl. They always feel fresh and light, yet are still packed full of flavour and texture. This spicy tuna was made famous by Nobu and, since I (sadly!) don’t have the bank balance to go on a regular basis, I set about making my own version at home. This Spicy Tuna with Crispy Rice Bowl is unbelievably quick to make, so often the most delicious things are actually the most simple and require no cooking! Serve this up at home for a quick lunch or when you have friends coming over - I promise you, they will be blown away (just don’t tell them how easy it was to make!). I know you are going to love this one as much as I do…

spicy tuna in a bowl with crispy rice and cucumber and avocado

The sashimi-grade tuna is cut into delicious, meltingly soft, cubes that are tossed in a spicy-salty soy and sriracha marinade, then placed on top of the most gorgeous golden crispy rice, served alongside whatever toppings you fancy! Like my Spicy Salmon Bowls, this Spicy Tuna bowl is super flexible… I like to go for avocado, cucumber, edamame, crispy onions and sesame seeds, but you could totally make this recipe your own and add crushed cashews or peanuts, sliced peppers, grated carrots, shredded cabbage, a spoonful of kimchi or even a drizzle of Peanut Rãyu (trust me, it is so good).

Why you will this Spicy Tuna with Crispy Rice Bowl:

It is so quick and simple - you can have it on the table in under 20 minutes!
It is packed full of flavour and texture thanks to the incredible combination of salty soy sauce, spicy sriracha, nutty sesame seeds and crispy rice and onions!
It is so versatile - I serve it with sashimi tuna in this recipe, but you can switch it up by serving with salmon instead. You can also add whatever veggies you fancy to use up what you have in your fridge.
It is a delicious fakeaway option when you are craving a bowl of poke - and I promise it will be on the table quicker than any Deliveroo rider.

What you will need:

Sashimi grade tuna - for the Spicy tuna use shaming grade tuna as this has the most delicious buttery texture that should just melt in your mouth. It will be expensive, but it is worth it as a treat.

Sriracha sauce - I often add sriracha to mayo for a bit of a spicy kick. You can adjust the heat to suit you.

Sesame oil - I love the nutty flavour of sesame oil. You don’t need much as a little goes a long way.

Light soy sauce - this is full of salty, umami flavour which makes for the most delicious sauce. I use the light version here which is more flavoursome, while the dark version is a little thicker and sweeter.

Kewpie mayonnaise - this is an egg-yolk rich Japanese mayonnaise which is full of umami flavour. It adds a lovely creaminess to the marinade.

Sticky rice - I love the texture and slightly sweeter flavour of sticky rice. It crisps up really well in the pan too, and gives you delicious clumps of crispiness.

Vegetable oil - you want a flavourless oil which can withstand high temperatures to help get the rice nice and crispy.

To serve:

Avocado - opt for a ripe avocado and chop into chunks. The slight nutty flavour and creamy texture compliments the other toppings and textures beautifully.

Baby cucumber - baby cucumbers tend to be slightly crisper and a little sweeter, but you can use regular cucumbers if that is what you can find.

Edamame beans - I love the flavour and texture these little green pods add to Asian dishes. Toss them in a little soy sauce for extra umami.

Spring onions - these add to the subtle onion flavour and are perfect as a garnish.

Chives - these also bring a subtle onion flavour and look super pretty on top.

Black and white sesame seeds - I love sprinkling Asian-inspired dishes with sesame seeds. Toast them gently for extra flavour.

Crispy fried onions - I am a little obsessed with these. They are my go-to garnish for so many dishes when you want a burst of texture and flavour.

See recipe card for the exact recipe with a full list of ingredients and measurements

Substitutions and Variations:

Sashimi grade tuna - you could swap for sashimi grade salmon or use cooked prawns.

Soy sauce - you could swap for tamari, just bear in mind it tends to be thicker and have a stronger flavour.

Rice - I use sticky rice in this recipe as it gives the best texture, but you could regular white rice or even brown rice if you want a nutty flavour.

Kewpie mayonnaise - you could swap for a good-quality regular mayonnaise if that is what you already have.

Avocado - you could go for a more tropical vibe and swap the diced avocado for mango.

Citrus juice - you could add a squeeze of lemon or lime for a little zestiness.

Sesame seeds - I have used a mixture of black and white sesame seeds in this Spicy Tuna with Crispy Rice, but you could just use white if that is all you have. I find the black ones have a slightly stronger taste which is perfect if you like sesame! A sprinkling of toasted cashew or peanuts are also a delicious way to add crunch.

Chives - you could swap for roughly chopped coriander, if you prefer.

Nori - I love serving this with sheets of nori (seaweed) for scooping - or crumbling them over the top for extra flavour and texture.

Here’s how to make this easy Spicy Tuna with Crispy Rice Bowl:

ONE: Dice the tuna into small bite-sized chunks and place in a shallow dish.

TWO: In a small bowl, mix together the sriracha sauce, sesame oil, soy sauce and Kewpie mayonnaise. Pour over the tuna and turn to coat. Set aside.

THREE: Heat the oil in a large non-stick pan set over a medium-high heat. Add the rice and leave for a few minutes until crispy and golden underneath.

FOUR: flip over and, using a wooden spoon, break into pieces. Continue to fry until as crispy as you like - I like to very crispy on one side, then soft on the other. Tip into bowls, top with tuna and everything else!

Cooking Tips

Sashimi grade tuna: make sure you are using sashimi-grade tuna which is suitable to serve raw - you can find it in lots of good local fishmongers or even online. Since we aren’t cooking it, don’t be tempted to swap it for regular tuna. Also, use a very sharp knife to cut it into chunks - make sure it is cold before doing so.
Kewpie mayonnaise - I definitely recommend trying to find Kewpie mayonnaise, it has a richer, umami flavour and creamier texture as it is made with egg yolks (not whole eggs).

Frequently Asked Questions

What is poke?

If you haven’t heard of poke before, you are in for such a treat! It is a classic Hawaiian dish that has become hugely popular in the UK in recent years. It is basically a customisable salad featuring raw fish (you do get meat, vegetarian and vegan options) marinated in sweet, salty and umami flavours, served over rice and/or salad, with various toppings.

What is sashimi grade tuna?

Make sure you use sashimi grade tuna (sometimes called ‘sushi grade tuna’) for this recipe as that is the only type that is safe to be eaten uncooked. If you head to your local fishmonger, they should be able to help - although you can buy it online from places like The Fish Society. It should look and smell fresh and be chilled in the fridge as soon as possible after purchasing. Don’t be frightened about eating raw fish, as long as it is correctly sourced, it has the most beautifully soft and buttery melt-in-the-mouth texture.

What other toppings would work well?

Honestly, anything goes. Diced mango and pineapple are great for tropical vibes, but you could also add thinly sliced radishes, grated carrot, sliced peppers, shredded cabbage, kimchi, toasted cashew or peanuts - anything you fancy!

More recipes to try if you like spicy tuna

If you like the sound of this this crispy rice with Spicy Tuna, you will love my Spicy Salmon Bowls which is another one of my go-tos when I want a quick and easy supper that packs a punch in the flavour department (you can also make it vegan-friendly by using tofu instead of salmon and using vegan mayonnaise and maple syrup in the drizzle). If you want to stick with sashimi-style dishes, my Salmon Crudo is so light and refreshing - and looks seriously impressive. I warn you, it is so good.

I also have some delicious fish cakes to try too, like my sesame-crusted Thai Fish Cakes (delicious with a Kewpie mayo and sriracha dip) and my Asian-inspired Gochujang Korean Baked Salmon Fish Cakes (yes, they really are on the table in under 30 minutes). Oh and you simply must try my Crispy Rice Paper Rolls with Spicy Tuna - be sure to make extra as they are just too good to resist.

I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!