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Homemade Spicy Tuna Bowl tastes exactly like what I order at my favorite poke spot but costs way less. The tuna gets coated in creamy sriracha mayo, the cucumber adds crunch, and the nori brings that salty, briny bite. It’s a perfect mix of warm rice, cold veggies, and spicy tuna you can’t stop eating.
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I make these for quick weekday lunches, easy dinners when I want something light, and Sunday meal prep. They’re perfect for summer when you want something fresh without turning on the oven. The spicy tuna mixture stays fresh in the fridge for 3 days, and you can prep the rice and veggies ahead to make assembly even faster.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Spicy Tuna Bowl with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through making these bowls, and you’ll see just how quickly they come together.
Mix the Spicy Tuna
In a medium bowl, combine the drained tuna with the mayonnaise, sriracha, soy sauce, sesame oil, and lime juice. Stir everything together until it’s creamy and well blended.
The mayo should coat all the tuna, and the sriracha will turn everything a light peachy-orange color. Taste it and add more sriracha if you want extra heat, or a squeeze more lime if you like it tangier.
Prepare the Sushi Rice
Cook your sushi rice following the package directions. I like using this rice cooker because it makes perfect, fluffy rice every time, with no guesswork.
While it’s still warm, stir in the rice vinegar for that subtle tang you get at sushi restaurants. Vinegar works best when the rice is hot, as it absorbs more evenly.
Divide the cooked rice into 4 serving bowls. A rice paddle like this one makes portioning easy and prevents grains from sticking. The warm rice will help all the flavors meld together when you add the toppings.
Slice the Vegetables
Cut your cucumber into thin rounds or half-moons, depending on your preference. I use my mandoline slicer for perfectly even cucumber slices every time.
Cut the nori sheet into thin strips with kitchen scissors. You can also prepare any optional toppings you’re using, such as avocado slices or shredded carrots.
Assemble the Bowls
Arrange the cucumber slices and nori strips around the rice in each bowl. Add a generous scoop of the spicy tuna mixture right in the center.
Sprinkle green onions and sesame seeds over the top. The contrast between the warm rice, cool cucumber, and creamy tuna is what makes these bowls so satisfying.
Serve
Serve immediately with extra sriracha, soy sauce, lemon juice, or lime wedges on the side so everyone can adjust the flavors to their liking. The bowls taste best when the rice is still warm, and the vegetables are crisp and cold. Enjoy!
If you need to transport them, I pack the ingredients separately in a portable container inside this insulated casserole carrier to keep everything fresh. Assemble right before eating so the rice doesn’t get soggy and the vegetables stay crunchy.
Spicy Tuna Bowl
Ingredients
For the Spicy Tuna:
- 2 cans tuna in water drained (10 oz | 280 g total)
- ¼ cup mayonnaise
- 1 ½ tablespoons sriracha
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon lime juice
For the Bowl:
- 2 cups cooked sushi rice
- ½ teaspoon rice vinegar optional, for sushi-style rice
- 1 medium cucumber sliced
- 1 nori sheet sliced
- 2 tablespoons green onions chopped
- 1 teaspoon sesame seeds optional
Instructions
- In a medium bowl, combine the drained tuna, mayonnaise, sriracha, soy sauce, sesame oil, and lime juice. Stir until creamy and well mixed. Taste and adjust the spice level as needed.2 cans tuna in water, ¼ cup mayonnaise, 1 ½ tablespoons sriracha, 1 teaspoon soy sauce, ½ teaspoon sesame oil, 1 teaspoon lime juice
- Cook the sushi rice according to package directions. While it’s still warm, stir in the rice vinegar for a subtle tang (optional). Divide the cooked rice into 4 serving bowls.2 cups cooked sushi rice, ½ teaspoon rice vinegar
- Arrange cucumber slices, nori strips, and any optional toppings like avocado or shredded carrots around the rice.1 medium cucumber, 1 nori sheet
- Add a generous scoop of spicy tuna to the center of each bowl. Top with green onions and a sprinkle of sesame seeds.1 teaspoon sesame seeds, 2 tablespoons green onions
- Serve immediately with extra sriracha, soy sauce, or lime wedges on the side.
Notes
- Use quality tuna: Look for tuna packed in water, not oil, so it doesn’t dilute the spicy mayo mixture. Drain it really well by pressing it with the back of a fork.
- Adjust the spice level: Start with 1 tablespoon of sriracha and add more to taste. You can always add heat, but you can’t remove it.
- Flash-chill the tuna: After mixing the spicy tuna, refrigerate it for 15 minutes before assembling. The cold tuna contrasts beautifully with warm rice and tastes even more refreshing.
- Make it sushi-style: The rice vinegar gives your rice that authentic sushi flavor. Don’t skip it if you want the real poke bowl experience.
- Swap ingredients to customize: Use diced fresh salmon instead of canned tuna, brown rice or white rice or cauliflower rice instead of sushi rice, and tamari instead of soy sauce for a gluten-free version.
- Prep ahead: Store the spicy tuna, cooked rice, and sliced vegetables in separate containers so you can assemble fresh bowls all week without anything getting soggy.
Nutrition
How to Store Leftover Spicy Tuna Bowl
Store the spicy tuna mixture separately from the rice and vegetables in the fridge. I always use a bento box container to keep everything fresh and organized.
The tuna mixture will stay fresh for up to 3 days, and keeping everything separate prevents the rice from getting soggy and the vegetables from wilting. When you’re ready to eat, warm up fresh rice or use cold rice, then assemble your bowl with the chilled spicy tuna and fresh veggies.
You can also prepare the components in advance for meal prep. Cook a big batch of rice, slice your vegetables, and make the spicy tuna all on Sunday.
Store everything in separate containers, and you’ll have quick lunches ready to assemble throughout the week. The rice will stay good for 4 days in the fridge, and you can even freeze cooked rice for up to 2 months if you want to prep further ahead.
What to Serve With Spicy Tuna Bowl
These bowls are pretty complete on their own, but I like adding avocado slices for creaminess, edamame for extra protein, or pickled ginger for a tangy bite. Shredded carrots, radish slices, or seaweed salad also work well if you want more vegetables.
If you want to make it a bigger meal, serve it with miso soup on the side or a simple cucumber salad dressed with rice vinegar. A cold glass of green tea or sparkling water with lime complements the spicy, savory flavors perfectly.
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I’ve got other quick recipes perfect for weeknight dinners and easy lunches.
