Spicy Tuna Rice Bowl
Craving sushi but don’t have the time (or the skill) to roll it? This spicy tuna rice bowl gives you all those flavors in 12 minutes. Seasoned rice, spicy tuna, creamy avocado, and crunchy cucumber. It’s the sushi bowl you’ll make on repeat.
Why You’ll Love This Recipe
- Sushi restaurant flavors in 12 minutes at home
- No raw fish skills required — uses canned tuna
- Budget-friendly at under $4 per serving
- Healthy fats from avocado, lean protein from tuna
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Spicy Tuna Rice Bowl
Ingredients
- 2 pouches (or 2 cans) tuna, drained
- 2 cups cooked rice (leftover or microwaveable)
- 2 tablespoons sriracha mayo (or 1 tbsp mayo + 1 tbsp sriracha)
- 1 avocado, sliced
- 1/2 cucumber, diced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Sesame seeds and sliced green onions for topping
- Optional: nori strips, pickled ginger
Instructions
- Heat rice according to package directions (microwave pouches work great for speed).
- In a bowl, mix tuna with sriracha mayo until evenly coated.
- Season warm rice with soy sauce, rice vinegar, and sesame oil. Toss gently.
- Divide seasoned rice between two bowls. Top with spicy tuna, sliced avocado, and diced cucumber.
- Garnish with sesame seeds, sliced green onions, and nori strips if using.
Recipe Tips
- Use microwave rice pouches for the fastest version — 90 seconds and done.
- Swap tuna for canned salmon or crab for variety.
- Add a drizzle of sriracha on top for extra heat.
- Make it a meal prep: pack rice and toppings separately, assemble at lunch.
Calories: 390 | Protein: 28g | Fat: 14g | Carbs: 42g
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Nutritional information is estimated and may vary based on ingredients used.
