10-min. Easy Spicy Tuna Rice Bowl
Need a quick meal using pantry staples? This easy spicy tuna rice bowl recipe is ready in 10 minutes with canned tuna and simple ingredients. It's creamy, spicy, and savory with fresh cucumber for crunch.
Ingredients
- 1 ½ cups cooked short grain rice
- 5.29 oz canned tuna packed in oil
- 2 tablespoon sriracha adjust as needed
- 2 tablespoon Japanese 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
- ⅓ cup cucumber julienned
- 2-3 sheets nori cut each sheet into 4 squares
Instructions
- Spread the hot cooked rice in a large serving bowl. If using leftover rice, cover and microwave for 2-3 minutes until heated through.
- Season the hot 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-mesh sieve, pressing out excess liquid with a fork. Spoon half the tuna over the rice, adding more if desired.
- Top the rice with thinly sliced cucumbers, then drizzle with sriracha and Japanese mayo to taste.
- Finish with roasted seaweed flakes. Mix and scoop 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
Calories: 745kcal | Carbohydrates: 84g | Protein: 37g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 1449mg | Potassium: 506mg | Fiber: 1g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 7mg