Grilling and BBQ
Restaurant Bonefish Grill Spicy Tuna Bowl Recipe
This refreshing and vibrant bowl features premium sashimi-grade ahi tuna tossed in a bold, creamy chili sauce served over aromatic jasmine rice. Complemented by crisp cucumbers, edamame, and buttery avocado, it is a restaurant-quality meal that takes under 30 minutes to assemble.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 485 kcal
Method
Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions, then fluff with a fork and set aside to cool slightly.
In a medium mixing bowl, whisk together the mayonnaise, sriracha, sesame oil, and soy sauce until the dressing is smooth and well combined.
Using a very sharp knife, cut the cold ahi tuna into 1/2-inch uniform cubes.
Gently fold the tuna cubes into half of the prepared sauce until every piece is coated.
Portion the warm jasmine rice into four deep serving bowls.
Top each bowl with the dressed spicy tuna, sliced cucumbers, edamame, and avocado slices.
Drizzle the remaining sauce over the vegetables and garnish with green onions and sesame seeds before serving.
Notes
Ensure the tuna is 'sashimi-grade' or 'sushi-grade' for safety since it is served raw.
Keep the tuna in the refrigerator until the very moment you are ready to cube and serve it.
For extra crunch, add shredded carrots or crispy fried onions on top.
Substitute jasmine rice with cauliflower rice for a lower carb version.
