10-min. Easy Spicy Tuna Rice Bowl

Japanese Spicy Tuna Rice Bowl. Warm sushi rice layered with canned tuna, fresh cucumbers, spicy mayo and crunchy nori. An easy budget friendly meal that is so delicious and calls for six ingredients with the star ingredient being canned tuna. This quick rice bowl recipe comes together in less than 10 minutes if you have cooked rice.

5 from 5 votes

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Prep Time 10

Total Time 10

Course Main Course

Cuisine Japanese

Servings

Calories per serving 564 kcal

Ingredients

1 ½ 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
⅓ cup roasted seaweed flakes or as needed
½ 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.

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