Spicy Tuna Rice Bowl. Warm sushi rice layered with canned tuna, fresh cucumbers, spicy mayo and roasted seaweed flakes. A delicious, easy, budget friendly meal made with minimal ingredients. Great as a fast meal. Ready in 10 minutes with cooked rice!
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What is a Spicy Tuna Rice Bowl?
Spicy Tuna Rice Bowl is a quick and simple rice bowl featuring 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 almost tastes like a deconstructed spicy tuna sushi roll with the nori.
I love this simple recipe as a fast meal because it's made with minimal ingredients! Also, the canned tuna requires no cooking at all so if you have cooked rice, it's very convenient. I personally love this dish and I make it very often whenever I am crunched for time.
Ingredients
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Canned Tuna: or substitute with cooked salmon. I like using canned tuna in oil but you can use canned tuna in water.
- Short grain rice: or substitute with medium grain or long grain rice
- Sesame oil
- Regular Soy Sauce: or substitute with light soy sauce or low sodium soy sauce
- Roasted seaweed flakes: or substitute with crushed roasted seaweed snack
- Sriracha Sauce
- Kewpie Mayo aka Japanese Mayo: or substitute with normal mayo
- Cucumbers (optional)
How to Make Spicy Tuna Rice Bowl
- First place warm cooked rice into a wide bowl. If you have cold leftover rice, microwave it for 2-3 minutes covered until it's hot.
- Then strain the liquid from your canned tuna. Add as much canned tuna as you desire, start with half a can and add more if you desire.
- Next drizzle soy sauce and sesame oil on top of rice and tuna.
- Top off with thinly sliced cucumbers.
- Generously squeeze sufficient sriracha sauce and kewpie mayo over top.
- Finally sprinkle roasted seaweed flakes on top. Mix and enjoy! You can also take a scoop of your mixed rice and enjoy it with smaller sheets of nori.
Storage & Reheating
This bowl is best enjoyed immediately. However, 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.
Expert Tips
- Use freshly cooked warm rice because this makes a difference in terms of taste and texture. Leftover rice tends to go hard and remains hard even after microwaving it.
- Highly recommend short grain rice over medium to long grain rice because short grain has a tasty stickier texture and works better with the nori.
- Use canned tuna in oil for best taste because the oil gives the tuna a more smoother taste than when it's canned in water.
- Keep this bowl simple. Don't overwhelm it with other ingredients. It tastes better when there's less ingredients.
FAQ
Here are some suggestions on how to level up your rice bowl: Avocado,
Sautรฉed Spinach, Kimchi, Fried egg, Furikake seasoning.
Note: this Japanese canned tuna rice bowl is best served with minimal toppings. I wouldnโt suggest overwhelming your bowl with everything I suggested. The beauty of this dish is the simple taste of the tuna mixed with spicy mayo, rice and seaweed flakes.
Other Recipes you may like!
๐ Recipe
10-min. Easy Spicy Tuna Rice Bowl
Ingredients
- 1 ยฝ cups cooked short grain rice or sub with re-heated leftover rice
- 2.6 oz canned tuna or as needed (liquids strained)
- 1.5 tablespoon sriracha sauce or as needed
- 2 tablespoon Japanese mayo or as needed
- 1 teaspoon regular soy sauce
- 1 tsp sesame oil
- โ cup roasted seaweed flakes or as needed
- ยฝ cup cucumber thinly sliced, optional
Instructions
- Place warm cooked rice into a large serving bowl. If you have cold leftover rice, microwave it for 2-3 minutes covered until it's hot.
- Strain the liquid from your canned tuna. Add as much canned tuna as you desire, start with half a can and add more if you like.
- Drizzle soy sauce and sesame oil on top of rice and tuna.
- Top off with thinly sliced cucumbers.
- Generously squeeze sufficient sriracha sauce and kewpie mayo over top.
- Sprinkle roasted seaweed flakes on top. Mix and enjoy! You can also take a scoop of your mixed rice and enjoy it with smaller sheets of nori.
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 ๐
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 ๐
christieathome
Thanks so much for making my recipe, Ri! Happy you enjoyed it ๐
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 ๐
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 ๐ 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.