Spicy Tuna Rice Bowl
This Spicy Tuna Rice Bowl has become a firm favorite for a wholesome lunch and speedy dinner in our home. We love topping our bowls with avocado, cucumber, sliced radish, edamame beans and a good drizzle of chilli crunch for spice.
This bowl is packed with protein and fiber but what I love most is how quick it is. The tuna is a simple assembly job, I cook the rice from scratch but microwave rice bought from the supermarket works just as well in a pinch and the toppings are just a quick chop-job.
Ingredients and Substitutions
(This is just a synopsis of the ingredients – full quantities and method are below in the recipe card).
- Rice. I use jasmine rice most often but Basmati rice is a good substitute. In a pinch, microwave rice works incredibly well and makes this a 15-minute meal. If you want the closest thing to a poke bowl experience, sushi rice seasoned with a splash of rice vinegar, a pinch of sugar and a pinch of salt gives you that slightly sticky, slightly tangy base but is a step I never bother with, to be honest.
- Canned tuna. I use tuna canned in brine/water to save on the calories but oil-packed tuna is richer and more flavorful.
- Mayonnaise. I love Kewpie mayo here but any mayonnaise of your choice will work. You could also substitute half the mayo for yogurt for a protein boost.
- Sriracha. I love the spicy kick Sriracha adds. Adjust the amount to your personal preference.
- Toppings: Sliced avocado, marinated cucumbers and radishes are all no-brainers for me. They had texture, fiber and freshness. Edamame adds fiber and even more protein and I just love how delicious they are. Seaweed snacks are so convenient to have in the pantry and I love scooping the rice and tuna into a piece of the seaweed for the most delicious bite. Nori sheets also works well.
- Chilli crunch (chilli crisp). Adds the garlicky, spicy finishing touch.
- Optional: Soy sauce, spring onions/green onions, sesame seeds or pickled ginger can all be added.
How to Assemble a Tuna Rice Bowl
Step 1: Make the rice. I cook 1 part Jasmine Rice to 2 parts boiling water in a saucepan over medium-high heat until the water has been absorbed then I turn the heat all the way down, cover and allow to cook very gently for another 5-8 minutes. Turn the heat off and allow to steam for another 5 minutes then fluff and serve.
Step 2: Make the spicy tuna. Drain the canned tuna well. In a small bowl, mix the tuna with mayo and sriracha until combined. Taste and adjust the heat.
Step 3: Prep the toppings. Slice the cucumber, place in a bowl and pour over soy sauce, rice vinegar and season with salt then mix. Slice the avocado, thinly slice the radish and thaw the edamame (if frozen – I tend to buy shelled edamame when I can).
Step 4: Build the bowl. Add the rice to a bowl. Arrange the spicy tuna on one section of the rice. Add the avocado, cucumber, radish, edamame and seaweed in sections around the bowl or pile everything on top.
Step 5: Finish. Drizzle with chili crunch. Add sesame seeds, soy sauce or sliced spring onions if you like.
Step 6: Eat. Mix everything together as you eat or keep the sections separate and get a bit of everything in each bite.
Tips
- Drain the tuna really well. Excess liquid makes the mayo-sriracha mixture watery and it pools in the rice. Press the tuna against the side of the can or use a sieve to get as much liquid out as possible.
- Season the rice. Plain unseasoned rice tastes flat under all these toppings. A pinch of salt in the cooking water or a splash of rice vinegar and a pinch of sugar tossed through the cooked rice makes a noticeable difference.
- Build the bowl with intention. Arranging the toppings in sections rather than dumping everything in a pile makes the bowl look beautiful and feel more like a meal. The visual presentation is half the appeal of a rice bowl.
- The chili crunch goes on last. Right before eating, not during assembly. The oil soaks into the rice and the crunchy bits stay crispy if you add it at the last second.
- This is a template, not a rigid recipe. Swap any topping for whatever you have. No avocado? Add more edamame. No radish? Add shredded carrot. No seaweed? Skip it. The spicy tuna on rice is the core. Everything else is customizable.
Variations
- Salmon rice bowl. Replace the tuna with leftover cooked salmon (or canned salmon) mixed with the same mayo-sriracha dressing. Flaked salmon gives you a richer end result.
- Chicken rice bowl. Shredded rotisserie chicken tossed with sriracha mayo instead of tuna.
- Poke-style bowl. If you have access to sushi-grade tuna, dice it raw and toss with soy sauce, sesame oil, rice vinegar and a touch of sriracha. Skip the mayo. This is the fresh, raw version that’s closest to a Hawaiian poke bowl.
- Vegetarian rice bowl. Skip the tuna entirely. Add extra edamame, a soft-boiled egg (halved), diced tofu or marinated chickpeas for protein. The sriracha mayo becomes the drizzle instead of a tuna mix.
- Spicy tuna wrap. Skip the rice. Spread the spicy tuna mix onto a tortilla or cottage cheese tortilla, add the toppings, roll and eat. Same flavors, handheld format.
Can I Make This Ahead?
The elements can be prepped and stored separately, assembled bowls don’t keep well as the avocado browns, the rice dries out and the marinated cucumber becomes soggy.
- Prep ahead: Make the tuna mixture, cook the rice and slice the vegetables (except for the avocado) then keep in separate airtight containers in the fridge. Marinate the cucumber and assemble your bowls right before eating.
Ingredients
For the rice (use microwave rice for a quick, 15-minute meal)
- 1½ cups rice
- 3 cups boiling water
- 1 tsp salt
For the tuna
- 3 5 oz (170g) cans of tuna drained well
- 4 tbsp mayonnaise
- 1-2 tbsp sriracha or to taste
- squeeze of lemon juice to taste
- salt to taste
For the marinated cucumber
- 1 English cucumber thinly sliced
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 1 tsp salt to taste
For the bowl
- 1 avocado peeled and sliced
- 8 radishes thinly sliced
- 1 cup edamame beans (I buy cooked, shelled edamame beans)
- 4 packets roasted seaweed snacks Nori sheets work as substitute
- chilli crunch/chilli oil for finishing
Instructions
- Combine the rice with the boiling water in a saucepan set over medium-high heat. Season with salt.
- Allow to come to a boil then cook until the water has been absorbed. Turn the heat all the way down, cover with a lid and allow to steam for 5-8 minutes until the rice is tender.
- Turn off the heat then allow to steam for another 5 minutes. Fluff the rice with a fork.
- To make the tuna, combine the drained tuna with the mayonnaise, sriracha, lemon juice and a pinch of salt. Mix well, taste and adjust seasoning if necessary.
- Combine the cucumber, soy sauce, rice vinegar and salt in a small bowl and toss to combine.
- Add rice to a bowl. Arrange the spicy tuna, avocado, cucumber, radish, edamame and seaweed on top.
- Drizzle with chili crunch. Add sesame seeds and soy sauce if desired. Serve immediately.