Easy 10-Minute Spicy Tuna Rice Bowl
Creamy, spicy tuna over savory rice with crisp cucumbers and roasted seaweed. This easy Japanese spicy tuna rice bowl recipe is ready in just 10 minutes! I season the hot rice with soy sauce and sesame oil for more flavor in every bite.
Ingredients
- 1 ½ cups cooked short grain rice hot
- ¾ teaspoon regular soy sauce or light soy sauce
- 1 tsp sesame oil toasted kind
- 5.29 oz canned tuna in oil
- ⅓ cup English cucumber julienned
- 2 tablespoon sriracha adjust as needed
- 2 tablespoon Japanese mayo add more if needed
- ⅓ cup Korean seasoned seaweed flakes
- 2-3 sheets nori cut each sheet into 4 squares
Instructions
- Add the freshly cooked rice to a large serving bowl. If using refrigerated leftover rice, cover and microwave in 1-minute intervals until steaming hot.
- Add the soy sauce and toasted sesame oil to the hot rice. Mix well with a rice paddle or spoon until evenly coated. Cover to keep warm.
- Drain the canned tuna through a fine-mesh sieve, gently pressing out excess liquid with a fork. Spoon half the tuna over the rice, adding more if desired.
- Top with thinly sliced cucumbers, then drizzle with sriracha and Japanese mayo to taste.
- Sprinkle with roasted seaweed flakes. Mix everything together. Cut the nori sheets into squares, then use them to scoop up the rice and toppings. Serve immediately.
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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