10-min. Easy Spicy Tuna Rice Bowl

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

5 from 6 votes

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Prep Time 10

Total Time 10

Course Main Course

Cuisine Japanese

Servings

Calories per serving 745 kcal

Ingredients

1 ½ 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 tablespoon sriracha add more if needed
2 tablespoon Japanese mayo or regular mayo, add more if needed
¾ teaspoon regular soy sauce or light soy sauce
1 tsp sesame oil
⅓ cup Korean seasoned seaweed flakes or crushed nori/seaweed snack, add more if needed
½ cup cucumber julienned or ½ avocado sliced
2-3 sheets nori optional, for enjoying with rice bowl

Instructions

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!

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