Tuna Crispy Rice Bowl Recipe
Prep Time:
25 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons soy sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha
  • 1 teaspoon lime juice
  • 2 scallions, finely chopped
  • 1 ½ pounds fresh ahi tuna, diced into ½-inch cubes
  • 4 cups cooked white rice
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons garlic powder
  • ¼ cup sliced shallots
  • ½ cup mayonnaise
  • 1 tablespoon sriracha
  • ½ teaspoon lime juice
  • 4 mini cucumbers, sliced
  • 2 avocados, sliced
  • 1 cup cooked edamame
  • 1 cup microgreens
Directions
  1. Preheat the oven to 400 F.
  2. Prepare the tuna: Add soy sauce, garlic, sesame oil, sriracha, lime juice, and scallions to a bowl and whisk to combine.
  3. Add the tuna and stir to coat completely. Let marinate while the rice cooks, about 15 minutes or up to an hour.
  4. Begin the crispy rice: Add the rice, sesame oil, soy sauce, garlic powder, and shallots to a bowl and stir to combine until rice is well coated.
  5. Spread across a sheet pan into a single layer. Bake until crispy, about 20-25 minutes.
  6. To make the sriracha mayo, add the mayonnaise, sriracha, and lime juice to a bowl and stir to combine.
  7. To build the bowls, divide the crispy rice and tuna between bowls.
  8. Add a cucumber, ½ an avocado, ¼ cup edamame, ¼ cup microgreens, and a drizzle of sriracha mayo to each bowl to serve.