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 - highly recommended (or use canned tuna in water)); 2 tbsp sriracha (add more if needed); 2 tbsp Japanese mayo (or regular mayo, add more if needed); 3/4 tsp regular soy sauce (or light 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 (julienned or 1/2 avocado sliced); 2-3 sheets nori (optional, for enjoying with rice bowl)

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Hot seasoned rice topped with canned tuna, fresh cucumbers, sriracha, Japanese mayo, and roasted seaweed flakes. This easy spicy tuna rice bowl recipe uses simple ingredients and is ready in just 10 minutes. A budget-friendly meal that is family-friendly and great for busy weeknights.

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Ingredients & Substitutes
Variations
Topping Ideas
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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📖 Recipe

This is my Japanese-inspired take on a deconstructed spicy tuna sushi roll without the hassle of filling and rolling sushi!

The tender spicy tuna contrasts well with the crunchy cucumbers and the seasoned rice and roasted seaweed are a match made in food heaven!

I eat this at least once a week as it's so satisfying, easy, cheap, and requires little preparation time or ingredients.

It's a super simple Asian rice recipe made with pantry ingredients, like canned tuna and roasted seaweed. Making it a fantastic way to add seafood to your diet.

I've tested this recipe multiple times using different ingredients and toppings and I've found that less is more with this dish. But I share additional topping ideas if you want to change it up - see below.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Canned Tuna in Oil: I recommend the brand Dongwon which is available at the Korean grocer. Or use canned tuna in water, but the water kind tastes drier.
Cooked Short-Grain Rice: It's best to use Calrose or sushi rice. Or substitute with white medium-grain or white long-grain rice, like jasmine rice. Avoid using brown rice unless you're fine with the texture of it.
Sesame Oil: Or substitute with sesame seeds. If you're allergic to sesame, substitute with perilla oil.
Regular Soy Sauce: Or use low-sodium soy sauce or light soy sauce.
Roasted Seasoned Seaweed Flakes: These are Korean roasted seaweed flakes that are pre-seasoned and available in the dried section at the Korean grocery store, like H Mart. I recommend the brands Paik Cook or Bibigo. Or use seaweed snack or nori crushed by hand.
Sriracha: I recommend using the Rooster brand available at most Asian grocery stores. Or substitute with gochujang.
Japanese Mayo: A creamy Japanese-style mayonnaise made of egg yolks instead of using whole eggs - I recommend the brand Kewpie mayo available at Asian grocery stores or select Western grocers in the ethnic aisle. Or substitute with a regular mayo that is thicker and creamier.
Cucumbers: Or use fresh ripe avocado instead.
Nori (highly recommended): These are dry roasted seaweed sheets used for sushi and I recommend serving them with this rice bowl.

Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.

Variations

Gluten-free version: Replace the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce.
Salmon version: Replace the canned tuna with cooked salmon.

Topping Ideas

Elevate your rice bowl with 1-2 of the below toppings, but don't add too many or there will be too many competing flavors:

Cooked Eggs: Fried sunny side up, over-easy, scrambled, or soft-boiled.
Kimchi
Furikake seasoning
Avocado
Vegetables: Sautéed carrots, sautéed spinach, boiled edamame, or boiled or steamed broccoli

Expert Tips

Use canned tuna in oil for best texture. Canned tuna in water works too, but it tends to taste drier.
Strain the canned tuna of any excess liquids using a fine sieve or it can make the rice bowl soggy.
Use freshly cooked hot rice instead of leftover old rice as it contains more moisture and tastes much better!
If using leftover cooked rice, avoid using rice that is more than 3 days old or it will taste denser and cover it while microwaving to lock in the moisture.
I recommend using short-grain rice over medium or long-grain rice as it contains more moisture and is slightly stickier working best for this recipe.
Keep it simple. Don't overload this rice bowl with a ton of toppings or it'll take away from the taste of the main ingredients.

Instructions

Below are step-by-step instructions on how to make this spicy tuna rice bowl:

Spread hot cooked rice into a large serving bowl. If you're using leftover cold cooked rice, cover and microwave for 2-3 minutes or until heated through.
Season the rice with soy sauce and sesame oil and mix with a rice paddle or spoon. Cover to keep warm.
Strain the canned tuna using a fine sieve and a fork to remove any excess liquids. Add half of the strained tuna on top of the rice or add more if desired.
Place thinly sliced cucumbers on top of the tuna.
Generously add as much sriracha and Japanese mayo as you wish on top.
Lastly, sprinkle the roasted seaweed flakes on top. Mix and enjoy as is or add a spoonful of the mixed rice onto a small square of nori to enjoy!

Storage & Reheating

This spicy tuna rice bowl can last up to 2-3 days when stored in an airtight container in the fridge. I recommend storing the different components separately if you're preparing this in advance for meal prep. To enjoy, reheat it in the microwave or on the stovetop until heated through.
Freezer-friendly? This spicy tuna rice bowl is not ideal for freezing as the rice will turn hard.

Pairing Suggestions

This spicy tuna rice bowl pairs well with:

Starters: Miso Soup, Korokke, or Crab Corn Salad.
Seafood Dishes: Shrimp Tempura
Protein Dishes: Chicken Katsu, Enoki Beef Rolls or Ginger Miso Salmon.
Noodle Dishes: Yaki Udon, Black Pepper Beef Udon, or Creamy Mushroom Udon.

FAQ

Can I make spicy tuna rice bowl in advance?

Spicy tuna rice bowl can be made up to 2-3 days in advance and I recommend separately storing the different components in an airtight container in the fridge for best taste. To enjoy, reheat the rice in the microwave or on the stovetop until heated through.

How can I make this spicy tuna rice bowl less spicy?

To make this spicy tuna rice bowl mild or not spicy, reduce the amount of sriracha or omit it altogether and replace with teriyaki sauce or eel sauce for more flavor!

What is the best way to cook rice?

For perfectly steamed rice, I always use a rice cooker (you can find the exact model linked in the below Equipment section of my recipe card) and I rarely use the stovetop. To prepare the rice: rinse it under cold running water several times until the water runs clear. Then strain the rice well and transfer it to the rice cooker bowl. Add the appropriate amount of cold water, and cook according to your rice cooker settings or instructions.

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