Description
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.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 40mg
