Suko-Style Sushi Bowl with Spicy Tuna and Avocado

By AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A deconstructed sushi bowl featuring fresh diced tuna tossed in spicy mayo, served over sushi rice with avocado, cucumber, and pickled ginger for a vibrant Japanese-inspired meal. This Japanese-inspired sushi recipe, ready in about 20 minutes, pairs sushi-grade tuna, mayonnaise, sriracha sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 4 Japanese cuisine 380 cal/serving

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Ingredients

8 oz, diced into 1/2-inch cubes sushi-grade tuna
3 tbsp mayonnaise
1 tbsp sriracha sauce
2 cups cooked and cooled sushi rice
2 tbsp rice vinegar
1 tsp sugar
1 medium, sliced avocado
1/2 medium, julienned cucumber
2 tbsp pickled ginger
1 sheet, cut into thin strips toasted nori strips
1 tbsp, toasted sesame seeds

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Instructions

Step 1: In a small bowl, combine 3 tbsp mayonnaise and 1 tbsp sriracha sauce to make spicy mayo. Toss 8 oz diced sushi-grade tuna in the spicy mayo until evenly coated, then refrigerate.
Step 2: In another bowl, mix 2 tbsp rice vinegar and 1 tsp sugar until dissolved. Gently fold this into 2 cups cooked and cooled sushi rice to season and fluff.
Step 3: To assemble four bowls, divide the seasoned sushi rice evenly. Arrange 2 oz spicy tuna, 1/4 sliced avocado, 2 tbsp julienned cucumber, and 1/2 tbsp pickled ginger on top of each bowl.
Step 4: Garnish each bowl with 1/4 sheet toasted nori strips and sprinkle 1/4 tbsp toasted sesame seeds over the top. Serve immediately for freshness.