10-min. Easy Spicy Tuna Rice Bowl

Name: 10-min. Easy Spicy Tuna Rice Bowl
Prep time: 10 min
Total time: 10 min
Ingredients: 1 1/2 cups cooked short grain rice (or cooked medium or long grain rice); 5.29 oz canned tuna (in oil recommended, or canned tuna in water); 2 tbsp sriracha sauce (add more if needed); 2 tbsp Japanese mayo (or regular mayo, add more if needed); 3/4 tsp regular soy sauce; 1 tsp sesame oil; 1/3 cup Korean seasoned seaweed flakes (or crushed nori/seaweed snack, add more if needed); ½ cup cucumber (thinly sliced, or half an avocado sliced); 2 sheets nori (optional, for enjoying with rice bowl)

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Seasoned hot rice topped with canned tuna, fresh cucumbers, sriracha sauce, Kewpie mayo and roasted seaweed flakes. This quick and easy spicy tuna rice bowl is made in 10 minutes with minimal ingredients. A simple, budget-friendly meal.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Topping Ideas
Pairing Suggestions
FAQ
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💬 Reviews

My spicy tuna rice bowl is made of cooked short grain rice with canned tuna, roasted seaweed, kewpie mayo, sriracha sauce, fresh cucumbers, sesame oil and soy sauce.

It's a Japanese-inspired dish and tastes like a deconstructed spicy tuna sushi roll but without the trouble of filling and rolling! I actually eat this at least once a week because it's so good and so easy.

It's a simple Asian rice recipe because it's made with pantry ingredients, especially if you have canned tuna and leftover cooked rice in the fridge to reheat.

I love to make this when I'm crunched for time especially for a busy weeknight meal. It's so satisfying and scrumptious. It's also a great way to add seafood to your diet!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Canned Tuna: I recommend using canned tuna in oil for best taste but canned tuna in water works too. Or substitute with cooked salmon if you're not a fan of tuna.
Cooked Short-Grain Rice: or substitute with medium grain or long grain rice, like jasmine rice. Avoid using brown rice unless you're fine with the texture.
Sesame Oil: or substitute with sesame seeds. If you're allergic to sesame, please omit this ingredient.
Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
Roasted Seaweed Flakes: these are Korean seasoned roasted seaweed flakes usually sold at Korean grocery stores in sealed packages. Or substitute crushed seaweed snack or gim/nori cut into thin strips.
Sriracha Sauce: this is a thick red Thai hot chili sauce. Most Asian and select Western grocery stores will sell this. It usually comes in a clear bottle with a green cap.
Japanese mayo (aka Kewpie mayo): a creamy Japanese-style mayonnaise made of egg yolks instead of using whole eggs like in regular mayo. Or substitute with regular mayo that is thick and creamy like Hellman's.
Cucumbers: or substitute with ripe avocado for more fiber.
Nori (optional): these are sheets of dry roasted seaweed that are sold at Asian grocery stores, to serve with the rice bowl.

Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.

Expert Tips

Use freshly cooked warm rice because this makes a difference in terms of taste and texture.
If you're using leftover cooked rice, make sure it's not more than 4 days old and microwave it covered so the moisture doesn't evaporate.
I recommend short grain rice over medium to long grain rice because short grain has a tasty stickier texture and tastes better in this recipe.
Use canned tuna in oil for best taste. Canned tuna in water works too but the texture can be a bit dry.
Keep this bowl simple. Don't overwhelm it with other ingredients. It tastes better when there's less ingredients.

Instructions

Below are step-by-step instructions on how to make

Spread hot cooked rice into a large serving bowl. If you're using cold leftover cooked rice, microwave it covered for 2.5 minutes or until hot.
Season hot rice with soy sauce and sesame oil using a rice paddle. Cover to keep warm.
Strain canned tuna using a fine sieve to remove as much of the liquids as possible with a fork. Add half of the strained tuna on top of the rice or add all of it if you want more.
Place thinly sliced cucumbers on top of the tuna.
Generously squeeze as much sriracha sauce and kewpie mayo over top and add more if you wish.
Lastly sprinkle roasted seaweed flakes on top. Mix and enjoy as is or scoop some of the mixed rice into a small square of nori.

Storage

This spicy tuna rice bowl is best enjoyed immediately.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, microwave for 2-3 minutes until hot.
Freezer-friendly? I don't recommend freezing this spicy tuna rice bowl as the rice will harden.

Topping Ideas

Feel free to add one to two of the following topping ideas but avoid adding too much as less is more when it comes to this rice bowl:

sunny side up fried egg, or eggs cooked easy over, scrambled or boiled
kimchi
furikake seasoning
avocado
sautéed carrots
sautéed spinach
cooked edamame
cooked broccoli or greens

Pairing Suggestions

This spicy tuna rice bowl serves well with:

starters like miso soup, or salad with Japanese ginger salad dressing or korokke.
seafood dishes like shrimp tempura, panko shrimp or ebi mayo.
protein dishes like ramen eggs, air fryer chicken katsu, chicken katsu or tonkatsu, karaage, teriyaki tofu, teriyaki chicken, or ginger miso salmon.
rice dishes like oyakodon, katsudon, or omurice
noodle dishes like ramen, yaki udon, creamy mushroom udon, or udon carbonara.
rice balls like shrimp tempura rice ball, tuna onigiri, spicy tuna onigiri, pork katsu onigirazu

FAQ

Can I make this in advance?

Spicy tuna rice bowl can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave for a few minutes covered until hot.

How can I make this mild or not spicy?

To make this spicy tuna rice bowl mild or not spicy, you can reduce the amount of sriracha or omit this ingredient.

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