Background and History:
The Spicy Tuna Rice Bowl, also known as “Chirashi,” has its origins in Japanese cuisine. This dish combines fresh sashimi-grade tuna with a spicy and flavorful sauce, served over a bed of sushi rice. While Chirashi itself has a long history in Japan, the addition of spicy flavors brings a modern twist to this delightful and visually appealing meal.
- 1 cup sushi rice
- 200g fresh sashimi-grade tuna, diced
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon honey
- 1/2 cucumber, thinly sliced
- 1/2 avocado, sliced
- 1/4 cup pickled ginger
- 1/4 cup seaweed salad
- Sesame seeds for garnish
- Sliced green onions for garnish
Preparation Time: 15 minutes
Cooking Time: 20 minutes (for rice)
- Rinse the sushi rice in cold water until the water runs clear. Cook the rice according to package instructions. Let it cool to room temperature.
- In a small bowl, combine mayonnaise, Sriracha sauce, soy sauce, sesame oil, and honey. Adjust the Sriracha sauce to achieve the desired level of spiciness.
- Dice the fresh tuna into bite-sized pieces.
- In a large mixing bowl, gently combine the cooked sushi rice with the spicy sauce.
- To serve, divide the spicy rice between two bowls.
- Top the rice with diced tuna, cucumber slices, avocado slices, pickled ginger, and seaweed salad.
- Garnish with sesame seeds and sliced green onions.
Nutrition Facts: (Per serving)
- Calories: 500
- Total Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 30mg
- Sodium: 800mg
- Total Carbohydrates: 55g
- Dietary Fiber: 5g
- Sugars: 8g
- Protein: 26g
- This recipe is highly adaptable; feel free to add or substitute ingredients to match your taste preferences.
- Ensure that the tuna is sashimi-grade and fresh for safety. Be mindful of any seafood allergies among your diners. Adapt the recipe as needed to accommodate any dietary restrictions or allergies.