Sushi bowls

Spicy tuna rolls are my favorite type of sushi. I especially love the ones from my local conveyor belt sushi restaurant, Sugoi. I think they mix their fresh tuna with gochujang (Korean chili paste) and sesame oil; they have a unique tang and nuttiness.

Sushi is not cheap, and it's not an everyday delicacy. But, this recipe takes all those flavors and turns them into an inexpensive, easy lunch or dinner. Think deconstructed sushi. Seasoned sushi rice bowls are topped with canned tuna spiced with delicious Asian flavors, fresh veggies like avocado or cucumber, and scooped up with nori. It's really fun to eat, so it could be a great recipe for kids! 

Sushi rice

1 cup short grain rice like Calrose or sushi rice, rinsed

1 cup water
2 t rice or white vinegar
1.5 t granulated sugar
1/4 t salt

Spicy tuna
1.5 T mayonnaise or Kewpie mayonnaise 
2 t gochujang or sriracha

1/2 t toasted sesame oil

1 5 oz can tuna, packed in water, drained well

Toppings (any combo of below)

sliced green onions

sliced avocado

cucumber, cut into matchsticks

furikake 

soy sauce

nori sheets (I can buy these already cut up at my regular grocery store or Trader Joes)

Cook rice according to your preferred method. I like to use my Instant Pot: combine 1 cup water with 1 cup sushi rice, cook on high pressure for 5 minutes, then let sit 10 minutes before releasing pressure. Meanwhile, mix vinegar, sugar, and salt together. It's ok if they don't fully dissolve. As soon as rice is done and still very hot, pour vinegar mixture over rice and stir gently. The rice will melt any remaining granules and will be perfectly seasoned. 

Mix mayo, pepper paste, sesame oil together, then add tuna and stir gently.

Scoop rice into bowls and top with tuna and your toppings of choice. Scoop up your perfect bite with nori sheets and enjoy! 

Serves 2.