If you're a fan of spicy tuna and/or poke bowls, you'll be a fan of these spicy tuna rice bowls that come together so cheap and easy that you'll wonder why you're spending out the yang at the grocery poke bar.
Grab yo chopsticks and dive into the delightful world of culinary fusion with a dish that’s as fiery as it is flavorful: the Spicy Tuna Rice Bowl with a Soy Sauce Eggs. Read that beautiful sentence again.
Tuna – the crown jewel of the sea. Mixed with fiery sriracha, creamy mayo, and a hint of sesame oil, it’s a melody of heat and richness (and not to forget a lot more cost effective and and shelf-stable friendly when you do it with canned tuna - hey, I'm not here saying it beats fresh, but it's damn good to the point where you'll question if you ever needed fresh to begin with).
Now, let’s talk about the soy sauce egg – a marvel in its own right. Imagine a soft-boiled egg, its yolk velvety and golden, marinating in a bath of soy sauce and mirin. Bath of soy sauce...sounds like my kind of Friday night. As you slice into it, the yolk oozes out, blending with the spicy tuna and rice, creating a luscious, creamy sauce that coats every grain. It’s pure magic.
One of the best things about this recipe is its versatility. Not a fan of spicy food? Tone down the heat. Want more veggies? Pile them on. Craving an extra runny yolk? Adjust the cooking time of the egg. This dish is your canvas, waiting for your creative touch. Make it your own, experiment, and discover your perfect spicy tuna rice bowl concoction.
It's easy, it's customizable, it's not another freakin' sandwich, it's a perfect lunch.
Spicy Tuna Rice Bowls with a Soy Sauce Eggs
Ingredients
Serves: 2
Cook and prep: 20 minutes
1 cup sushi rice (or normal if it's what you have), cooked according to package instructions
1 can (5 oz) of tuna in water, drained
2 tablespoons mayonnaise (Kewpie brand preferred)
1 tablespoon Sriracha sauce (adjust to taste for desired spice level)
1 teaspoon sesame oil
1/2 cucumber, thinly sliced
2 radishes, thinly sliced
2 green onions, chopped
Half an Avocado
2 eggs
2 tablespoons soy sauce
1 tablespoon mirin (or rice vinegar)
1 teaspoon sesame seeds, for garnish
dash of furikake
Directions
1. Prepare the Spicy Tuna:
In a mixing bowl, combine drained tuna, mayonnaise, Sriracha sauce, and sesame oil. Mix well until the tuna is coated evenly with the spicy mayo sauce. Adjust Sriracha sauce according to your desired level of spiciness. Set aside.
2. Make the Soy Sauce Eggs:
In a small saucepan, bring water to a gentle boil.
Carefully lower the eggs into the boiling water using a spoon. Cook for 6 minutes for a slightly runny yolk or adjust the time according to your preference.
While the eggs are cooking, prepare a bowl of ice water.
After the desired time, immediately transfer the eggs to the ice water bath to stop the cooking process.
In another small bowl, mix soy sauce and mirin.
Peel the eggs gently and place them in the soy sauce mixture, ensuring they are fully submerged. Let them marinate while you prepare the rest of the bowl.
3. Assemble the Spicy Tuna Rice Bowl:
Divide the cooked sushi rice among serving bowls.
Top the rice with the spicy tuna mixture, spreading it out evenly.
Arrange sliced cucumbers and radishes on top of the tuna.
Carefully slice the soy sauce eggs in half and place them on the bowl, yolk side up.
Garnish with chopped green onions, sesame seeds, and furikake, if desired.
4. Serve and Enjoy:
Serve your Spicy Tuna Rice Bowl with Soy Sauce Eggs immediately. Mix it all up to combine the spicy tuna, creamy egg yolk, and rice for the ultimate culinary delight.
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