Spicy tuna is a modern Japanese-American-influenced poke variation. Raw tuna requires the same careful sourcing and refrigeration as sushi. Canned tuna makes a convenient everyday rice bowl.
Hawaiian-inspired with modern Asian flavours
Ingredients
- 160 g sushi rice
- 220 ml water
- 1 tbsp rice vinegar
- 1 tsp sugar
- ¼ tsp salt
- 250 g tuna specifically suitable for raw consumption
- 1 ripe avocado, diced
- ½ cucumber, diced
- 2 spring onions, sliced
- 1 tsp sesame seeds
- 1 small nori sheet, finely sliced, optional
- 2 tbsp Japanese mayonnaise
- 1–2 tsp sriracha
- 1 tsp soy sauce
- ½ tsp toasted sesame oil
- 1 tsp lime juice
Method
- Rinse the rice several times until the water is almost clear.
- Cook the rice with the water according to the packet instructions. Stir together the rice vinegar, sugar and salt, then fold the mixture into the warm rice.
- Divide the rice between two bowls and let it cool slightly. It should be warm or at room temperature, not piping hot.
- Mix the mayonnaise, sriracha, soy sauce, sesame oil and lime juice.
- Cut the tuna into small cubes and gently combine it with about two-thirds of the sauce. Refrigerate for 10 minutes.
- Arrange the tuna, avocado and cucumber over the rice.
- Finish with spring onions, sesame seeds, nori and the remaining sauce.
Beginner tips
- Start with 1 tsp sriracha, then add more after tasting.
- For a quick pantry version, use two well-drained cans of tuna. This is a spicy tuna rice bowl rather than raw-fish poke.
- A few sliced radishes add extra crunch.
Substitutions and variations
- Halve the sriracha for a milder sauce. Use vegan mayonnaise for an egg-free version.
