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–+ servings
A Spicy Tuna Bowl featuring white rice topped with sliced cucumber, shredded seaweed, chopped green onions, and a creamy spicy tuna mixture, with chopsticks resting on the bowl.

Spicy Tuna Bowl

Spicy Tuna Bowl is my go-to when I'm craving fresh poke flavors at home. Warm sushi rice gets topped with creamy sriracha-mayo tuna, crunchy cucumber, and salty nori strips. It comes together faster than takeout using simple ingredients like canned tuna, and you can prep everything ahead for quick assembly throughout the week. Store the spicy tuna mixture separately in the fridge for up to 3 days.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Main Course
Cuisine Japanese
Servings 4
Calories 275 kcal

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

Calories: 275kcalCarbohydrates: 21gProtein: 19gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 36mgSodium: 494mgPotassium: 288mgFiber: 2gSugar: 1gVitamin A: 183IUVitamin C: 7mgCalcium: 37mgIron: 2mg
Keyword Spicy Tuna Bowl
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