Japanese · Lunch
Spicy Tuna Rice Bowl
Spicy Tuna Donburi
A Tokyo sushi bar classic, diced sashimi-grade tuna tossed in sriracha kewpie mayo over warm sushi rice with avocado, cucumber, and toasted sesame.
$$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
19gFat
48gCarbs
3gSugar
6gFiber
680mgSodium
42mgChol
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Instructions
1
Prep
Cook sushi rice per packet instructions. Season hot rice with 2 tbsp rice vinegar, 1 tsp sugar, 0.5 tsp salt; fold gently and cool to room temperature. Dice 300g sashimi-grade tuna into 1.5cm cubes. Slice 1 large avocado, cut 1 medium cucumber into batons, finely slice 2 spring onion stalks, cut 1 nori sheet into strips. Combine 3 tbsp kewpie mayo, 1.5 tsp sriracha, 1 tsp tamari, 1 tsp sesame oil in a bowl.
2
Build
Fold diced tuna gently into spicy mayo mixture until evenly coated, keeping pieces intact. Do not overmix. Set aside at room temperature.
3
Plate
Divide seasoned sushi rice between two deep bowls. Spoon spicy tuna over rice leaving space for vegetables. Arrange avocado slices and cucumber batons alongside tuna. Scatter spring onion, 1 tbsp toasted sesame seeds, and nori strips over each bowl. Serve with pickled ginger and wasabi paste alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) sashimi-grade tuna
- 45ml (3 tbsp) kewpie mayonnaise
- 1.5 tsp sriracha
- 1 tsp gluten-free tamari
- 1 tsp sesame oil
- 300g (10.6 oz) cooked sushi rice
- 1 large avocado
- 1 medium cucumber
- 2 scallions
- 1 tbsp toasted sesame seeds
- 1 sheet nori
- 30g (1 oz) pickled ginger
- 1 tsp wasabi paste