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Sesame Crusted Sriracha Tuna Sushi Bowl With Coconut Rice [Recipes]

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Love spicy tuna or fresh, sushi-grade fish? You’ll go BANANAS for our Sesame Crusted Sriracha Tuna Sushi Bowl.

It’s an uber-lean, protein-jacked take on sushi that makes the perfect lunch, dinner, or post-workout fuel. It’s perfectly balanced—constructed of HQ protein, healthy fats, and quality carbs—swimming with nutrition, gushing with flavor, and loaded up with all of the deliciousness you’d find at your favorite sushi bar.

Consider it deconstructed sushi in easy-to-prepare bowl form; all floating over a fluffy bed of mouthgasmic coconut rice.

Whether you’re a professional chef or you’ve never cooked a piece of fish in your life, prep couldn’t be easier.

The whole recipe takes 20 minutes to bang out and it’s more-or-less impossible to mess up (read: don’t overcook or burn your tuna and you’ll be good to go).


Sesame Crusted Sriracha Tuna Sushi Bowl — Ingredients:

Prep Time: 20 minutes

Serves: 1-2 (depending on size of fish)

  • Fresh ahi tuna
  • 1 cup rice (or scale at 1:2 ratio)
  • Avocado
  • White and black sesame seeds
  • Coconut oil
  • Sriracha
  • Coconut milk/cream
  • Marinade: soy sauce (or tamari), mirin, rice vinegar (2:2:1 ratio)
  • Extras: wasabi, pickled ginger, spicy ginger dressing


Sesame Crusted Sriracha Tuna Sushi Bowl — Make It:

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  • (1) Prep your rice: Measure out rice and add it to a rice cooker. You’ll use a 1:2 ratio of rice to liquid. If you’re making 1 cup of rice that means you’ll use 2 cups of liquid — in this case, add 1 cup of water and 1 cup of coconut milk (including the coconut cream).
  • (2) Cook the rice: Add kosher salt and cook it for roughly 20 minutes, until the rice is tender and absorbs all of the liquid. If you don’t have a rice cooker, you can also use a pot. Make sure it’s covered and cook it on low until finished. NO MICROWAVE RICE.
  • (3) Make the marinade: Combine 2 tbsp. soy sauce (or tamari is gluten-free), 2 tbsp. mirin (cooking sake), and 1 tbsp. rice vinegar. Make more as needed, but keep the 2:2:1 ratio. DO NOT add any extra salt, soy sauce is already gushing with sodium.
  • (4) Marinade the tuna: Lay the tuna in the marinade and let it sit for 5 minutes. Flip it and let it marinade for 5 minutes on the other side (10 minutes total).
  • (5) Coat it: Mix white and black sesame seeds on a plate. Quickly dip both sides of the tuna so that it’s well-coated.
  • (6) Pan sear the tuna: Heat coconut oil or sunflower oil (not olive). Add tuna and quickly sear it until the outer layer is cooked slightly, roughly 30 seconds. Flip and sear the opposite side. DONE.
  • (7) Assemble your bowl: Once your rice is finished and your tuna is seared you’re ready to rock. Add rice to the bowl, top with tuna, and add sliced avocado. Drizzle with sriracha and add any extras — pickled ginger, wasabi, miso/ginger dressing, soy sauce, and ssam sauce all make great options.

Bryan DiSanto

Founder & Editor-in-Chief at Lean It UP
ELLO ELLO I'm Bryan DiSanto. I'm the Founder & Editor-in-Chief of Lean It UP, a CPT/CSN/Fitness Coach, Chef trained at Le Cordon Bleu – Paris, NYU graduate, ex-fat kid, and all-around fitness junkie.

I also contribute to Men's Health Magazine.

When I'm not working on my abs (or somebody else’s), whipping up avocado roses and avocado toast, or running a Tough Mudder, I'm probably yelling at a Carolina Panthers game somewhere.

Come be friends with me on Instagram (@BRYDISANTO) & Snapchat (BRYDISANTO).
Bryan DiSanto
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