A comforting Japanese-inspired rice bowl made with warm short-grain rice, tender canned tuna, crisp cucumbers, creamy Japanese mayo, spicy sriracha, and savory roasted seaweed. It comes together in just minutes, making it ideal for quick lunches or weeknight dinners.
Why You’ll Love This Recipe
This spicy tuna rice bowl delivers big flavor with minimal effort. It uses pantry-friendly ingredients, requires no cooking beyond preparing rice, and tastes like a deconstructed spicy tuna sushi roll. The combination of creamy, spicy, savory, and crunchy elements makes every bite incredibly satisfying. It’s also customizable, budget-friendly, and perfect for anyone who enjoys easy Japanese-style meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups cooked short-grain rice (or cooked medium or long-grain rice)
5.29 oz canned tuna in oil (or canned tuna in water)
2 tablespoons sriracha
2 tablespoons Japanese mayo or thick regular mayo
¾ teaspoon regular soy sauce
1 teaspoon sesame oil
⅓ cup Korean seasoned seaweed flakes or crushed nori/seaweed snack
½ cup thinly sliced cucumber (or half a sliced avocado)
2 sheets nori, optional for serving
Directions
Spread the hot cooked rice into a serving bowl. If using leftover rice, microwave it covered for about 2½ minutes until hot.
Season the rice with soy sauce and sesame oil, then cover to keep warm.
Strain the canned tuna through a sieve, pressing gently to remove excess liquid. Add half or all of the tuna over the rice depending on preference.
Arrange the sliced cucumbers over the tuna.
Drizzle generously with sriracha and Japanese mayo.
Top with roasted seaweed flakes. Mix well and enjoy as is, or scoop portions into pieces of nori.
Servings and timing
This recipe makes 1 serving.
Prep time: 10 minutes
Total time: 10 minutes
Variations
Replace tuna with cooked flaked salmon.
Swap cucumbers for creamy sliced avocado.
Add a fried egg for extra richness.
Mix in sautéed spinach, carrots, or edamame for added vegetables.
Use tamari or coconut aminos for a gluten-free option.
For extra heat, add chili crisp or more sriracha.
Storage/Reheating
This dish is best enjoyed immediately for optimal texture.
Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat in the microwave for 2–3 minutes until hot. Freezing is not recommended, as the rice will harden and lose its quality.
FAQs
How far in advance can I make this rice bowl?
You can prepare it up to 4 days in advance and store it in the fridge. Reheat before serving.
How do I make this less spicy?
Simply reduce or omit the sriracha.
Can I use regular mayo instead of Japanese mayo?
Yes, but choose a thick and creamy variety for the best result.
What type of tuna works best?
Canned tuna in oil offers richer flavor and better texture, but tuna in water also works.
Can I use leftover rice?
Yes. Reheat it covered to restore moisture before assembling the bowl.
Can I make this bowl cold instead of warm?
You can serve it cold, but the flavors blend better with warm rice.
Is this recipe gluten-free?
It can be if you use tamari or a gluten-free soy sauce.
What other vegetables can I add?
Avocado, cooked spinach, shredded carrots, or edamame all work well.
Can I use long-grain rice?
Yes, though short-grain rice provides a stickier, more satisfying texture.
Does this work well for meal prep?
Yes, but store the sauces and seaweed separately and add them right before serving.
Conclusion
This spicy tuna rice bowl is a quick, flavorful, and comforting meal that’s easy to assemble any time you want something delicious without much effort. With simple ingredients and flexible variations, it’s a dish you’ll come back to again and again for lunch, dinner, or busy weeknights.
This Spicy Tuna Rice Bowl is a quick and flavorful Japanese-inspired dish featuring warm rice, seasoned canned tuna, spicy sriracha, creamy mayo, crisp cucumbers, and savory roasted seaweed. It’s satisfying, simple, and perfect for fast meals.
Ingredients
1 ½ cups cooked short-grain rice (or medium/long-grain rice)
5.29 oz canned tuna in oil (or water), drained
2 tablespoons sriracha
2 tablespoons Japanese mayo or thick regular mayo
¾ teaspoon regular soy sauce
1 teaspoon sesame oil
⅓ cup Korean seasoned seaweed flakes or crushed nori
½ cup thinly sliced cucumber (or ½ sliced avocado)
2 sheets nori, optional for serving
Instructions
Spread hot cooked rice into a serving bowl. If using leftover rice, microwave it covered for about 2½ minutes until hot.
Drizzle the rice with soy sauce and sesame oil. Mix gently and cover to keep warm.
Drain the tuna using a sieve and press gently to remove excess liquid.
Top the rice with half or all of the tuna, based on your preference.
Add sliced cucumbers over the tuna.
Drizzle with sriracha and Japanese mayo.
Sprinkle roasted seaweed flakes on top.
Enjoy as is, or scoop into pieces of nori for handheld bites.
Notes
Use canned tuna in oil for richer flavor.
Leftover rice works great—just reheat before using.
Adjust sriracha to control spiciness.
Japanese mayo adds creaminess and umami, but thick regular mayo is a fine substitute.
Add avocado or other vegetables for extra nutrients.
