Mary's Recipe of the Day: Spicy tuna bowls | The Good Stuff with Mary Berg

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein while white rice is more affordable.

raw tuna

🥗Healthier: seared tuna

💰Cheaper: cooked shrimp

Seared tuna is lower in risk while cooked shrimp is budget-friendly.

sriracha

🥗Healthier: hot sauce

💰Cheaper: chili paste

Hot sauce offers similar heat with fewer calories.

avocado

🥗Healthier: mashed avocado

💰Cheaper: frozen avocado

Frozen avocado is often less expensive and convenient.

Soak 1.5 cups of sushi rice in cold water for about 30 minutes.

Drain the soaked rice and add it to a pot.

Add 1.75 cups of water and 0.5 teaspoons of salt to the rice in the pot.

Bring the pot to a boil over high heat, then reduce heat to low and cover.

Cook for 12 to 15 minutes, then let it sit covered for 5 minutes to steam.

Fluff the rice and add 0.25 cups of seasoned rice vinegar, mixing gently to combine.

Divide the rice into serving bowls while still warm to keep it sticky.

Cut 500 grams of sushi grade tuna into bite-sized chunks.

In a bowl, mix the tuna with 2 teaspoons of mayonnaise, 2 teaspoons of sriracha, and a drizzle of toasted sesame oil until lightly coated.

Set the tuna mixture aside to let the flavors meld.

In another bowl, combine about 0.5 cups of mayonnaise with 1-2 teaspoons of wasabi and a drizzle of toasted sesame oil, mixing well.

Grate some frozen ginger into the wasabi mayo mixture for added flavor.

Serve the spicy tuna over the rice, with pickled ginger and wasabi on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens