Creamy, spicy tuna over savory rice with crisp cucumbers and roasted seaweed. This easy Japanese spicy tuna rice bowl recipe is ready in just 10 minutes! I season the hot rice with soy sauce and sesame oil for more flavor in every bite.
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This Japanese-inspired spicy tuna rice bowl is my take on a deconstructed spicy tuna sushi roll without the hassle of rolling sushi.
I make this at least once a week because it's satisfying, budget-friendly, and made with canned tuna and simple ingredients. It's one of my favorite quick meals for busy weeknights!
I drain the canned tuna thoroughly to prevent excess liquid from making the seasoned rice soggy. I also serve the bowl with crispy nori squares for scooping up the rice and toppings, just like a sushi roll without the rolling!
Ingredients & Substitutes
Exact ingredient measurements are in the recipe card below.
- Canned Tuna: I prefer light tuna packed in oil for its softer, less dry texture. I recommend Dongwon, commonly found at Korean grocers like H-Mart. Water-packed tuna also works but will be drier.
- Cooked Short-Grain Rice: Calrose or sushi rice works best for its slightly sticky texture. If cooking fresh rice, rinse the uncooked grains until the water runs mostly clear to remove excess surface starch. Reheated day-old rice or medium-grain white rice also works.
- Toasted Sesame Oil: Adds a rich, nutty flavor to the seasoned rice.
- Regular Soy Sauce: Seasons the rice with a savory, salty flavor. Light soy sauce also works, or use low-sodium soy sauce for a less salty option.
- Roasted Seaweed Flakes (Gimjaban): Add a savory, nutty flavor and light crunch. Find them at Korean grocers or use crushed roasted seaweed snacks.
- Sriracha: I prefer Huy Fong for its classic balance of heat, tanginess, and garlic flavor. Other brands also work.
- Japanese Mayo: I recommend Kewpie for its rich, creamy texture and tangy flavor that balances the spicy sriracha. Regular mayonnaise also works.
- Seedless Cucumbers: Add a fresh, crisp contrast to the creamy tuna and rice. You can use English or Persian cucumbers.
- Nori: Use roasted seaweed sheets cut into squares for scooping up the rice and toppings.
Note: Find the Asian ingredients at your local Asian grocery store or in the international aisle of larger supermarkets.
Expert Tips
- Reheat leftover rice covered. This helps retain moisture so the rice stays soft and fluffy.
- Gently drain the canned tuna. Remove excess liquid without pressing too hard, which can make the tuna dry.
- Don't add too much tuna. Start with half the canned tuna and add more to taste. Too much can overpower the seasoned rice with a fishy flavor.
- Add the seaweed last. Sprinkle the roasted seaweed flakes and open the nori just before serving to preserve their crisp texture.
Instructions
Below are instructions on how to make this spicy tuna rice bowl:
- Prepare the Rice: Add the freshly cooked rice to a large serving bowl. If using refrigerated leftover rice, cover and microwave in 1-minute intervals until steaming hot.
- Season the Rice: Add the soy sauce and toasted sesame oil to the hot rice. Mix well with a rice paddle or spoon until evenly coated. Cover to keep warm.
- Drain the Tuna: Drain the canned tuna through a fine-mesh sieve, gently pressing out excess liquid with a fork. Spoon half the tuna over the rice, adding more if desired.
- Add the Toppings: Top with thinly sliced cucumbers, then drizzle with sriracha and Japanese mayo to taste.
- Finish and Serve: Sprinkle with roasted seaweed flakes. Mix everything together. Cut the nori sheets into squares, then use them to scoop up the rice and toppings. Serve immediately.
Variations
- Gluten-Free: Replace regular soy sauce with tamari or gluten-free soy sauce. Check that the other sauces and seasoned seaweed are gluten-free.
- Salmon: Substitute the canned tuna with cooked or canned salmon for a different flavor.
Pairing Suggestions
Serve this spicy tuna rice bowl with:
- Miso Soup: A light, savory soup that complements the rich, spicy tuna.
- Crab Corn Salad: A cool, creamy side that balances the heat from the sriracha.
- Shrimp Tempura: Crispy battered shrimp for a satisfying contrast to the soft rice and tuna.
FAQ
Reduce the amount of sriracha or omit it entirely for a mild version. You can also add more Japanese mayo to balance the heat.
I don't recommend storing or reheating the assembled rice bowl, as the cucumbers and seaweed will lose their crunch. This dish is best enjoyed immediately after mixing. For meal prep, prepare the rice, tuna, and cucumbers separately, and keep the seaweed sealed until serving. Assemble just before eating.
Try sliced avocado, green onions, toasted sesame seeds, or pickled ginger. I recommend keeping the toppings simple so they don't overpower the spicy tuna.
More Like This
Check out my other rice recipes:
📖 Recipe
Easy 10-Minute Spicy Tuna Rice Bowl
Ingredients
- 1 ½ cups cooked short grain rice hot
- ¾ teaspoon regular soy sauce or light soy sauce
- 1 tsp sesame oil toasted kind
- 5.29 oz canned tuna in oil
- ⅓ cup English cucumber julienned
- 2 tablespoon sriracha adjust as needed
- 2 tablespoon Japanese mayo add more if needed
- ⅓ cup Korean seasoned seaweed flakes
- 2-3 sheets nori cut each sheet into 4 squares
Instructions
- Add the freshly cooked rice to a large serving bowl. If using refrigerated leftover rice, cover and microwave in 1-minute intervals until steaming hot.
- Add the soy sauce and toasted sesame oil to the hot rice. Mix well with a rice paddle or spoon until evenly coated. Cover to keep warm.
- Drain the canned tuna through a fine-mesh sieve, gently pressing out excess liquid with a fork. Spoon half the tuna over the rice, adding more if desired.
- Top with thinly sliced cucumbers, then drizzle with sriracha and Japanese mayo to taste.
- Sprinkle with roasted seaweed flakes. Mix everything together. Cut the nori sheets into squares, then use them to scoop up the rice and toppings. Serve immediately.
Jasmeen
I tried this recipe with the suggested ingredients (unmeasured, poured with hear), and it is amazing! I likely will be a *little* more gentle with the soy sauce next time, but it is a wonderful mix of flavors. Spooning it into nori sheets was fun. Will save leftovers for lunch! Next time, I'll try it with steamed broccoli cut small mixed in for some veggies.
Christie Lai
Thank you so much for making my recipe, Jasmeen! So glad you enjoyed it and I appreciate the kind review 🙂
Lee
Great recipe! I like adding (frozen) shelled edamame for an extra dose of veggies. So easy and tasty!
christieathome
Thanks so much for making my recipe, Lee! Happy you enjoyed it!
Ri
It was great! Thank you for the recipe 🙂
christieathome
Thanks so much for making my recipe, Ri! Happy you enjoyed it 🙂
Lisa Stoik
Fantastic! Thanks so much for this recipe. I added eggs b/c we were hungry.
christieathome
Awesome! I love the addition of eggs! Thank you for making it and for sharing this kind review with me 🙂
Monica
Such a quick and Very tasty meal. Highly recommend it. Thank you for the recipe I will be making it again.
christieathome
Thank you so much for your kind comment, Monica! I am so happy you enjoyed it 🙂 Have a lovely day!
Heidi | The Frugal Girls
This is a great mid week dinner for busy weeks. Topping it with the cucumber slices adds the perfect refreshing finish.