10-min. Easy Spicy Tuna Rice Bowl

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 10 minutes. A budget-friendly meal that is family-friendly and great for busy weeknights.

5 from 6 votes

Print Recipe Pin Recipe

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
5.29 oz canned tuna in oil (sub: canned tuna in water)
2 tablespoon sriracha or 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 toasted kind
⅓ cup Korean seasoned seaweed flakes
½ cup cucumber julienned
2-3 sheets nori cut into small squares

Instructions

Spread the hot cooked rice into a large serving bowl. If using leftover rice, cover and microwave for 2-3 minutes, or until heated through.
Season the rice with soy sauce and sesame oil, then mix well with a rice paddle or spoon. Cover to keep warm.
Strain the canned tuna through a fine sieve, using a fork to press out any excess liquid. Spoon half (or more, if desired) over the rice.
Top with thinly sliced cucumbers.
Drizzle generously with sriracha and Japanese mayo, to taste.
Finish with roasted seaweed flakes. Mix and enjoy as is, or scoop spoonfuls onto nori squares to eat.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Nutrition