Tuna Sushi Bowl | Learn how to make a delicious and healthy spicy Tuna Sushi Bowl at home with simple ingredients like brown rice, canned tuna, fresh cucumbers, and a spicy mayo sauce. This spicy tuna rice bowl recipe is quick to put together and super easy to customize.
A tuna sushi bowl is a delightful dish consisting of canned tuna, perfectly cooked brown rice, and fresh toppings like cucumber and avocado, served in a bowl for a convenient and flavorful sushi takeout at home experience.
Think tuna roll but in a bowl. A delicious, healthy, deconstructed tuna roll without the extra time or rolling.
I go for brown rice in this recipe because I like it better than white rice most of the time - it's got a good chew, a nice nutty flavor, and its nutrition profile fits into my diet a bit better. I'm still a 100% basmati girl when it comes to a side for my curry though, it just feels right.
This tuna roll bowl is super easy to make if you meal prep the brown rice and sriracha mayo, and keep cucumbers chopped in the fridge. Do this at the beginning of your week and you'll be able to throw this easy lunch together in 5 minutes!
What is the difference between a sushi bowl and a poke bowl?
A Sushi bowl originates in Japan and typically consists of seasoned sushi rice topped with fish and vegetables, usually in the same combination as the sushi roll that inspired it. Sushi bowls are usually topped with nori strips, sesame seeds, and pickled ginger and served with soy sauce and wasabi.
A Poke bowl originates in Hawaii and typically consists of rice topped with raw marinated or seasoned fish like tuna or salmon. The toppings include fresh vegetables and sauces but the fish is the star of the dish.
See the recipe card for exact amounts.
Once everything is prepped this bowl only takes a few minutes to make.
Season the rice with a mixture of rice vinegar, salt, and sugar.
Make the sauce by mixing mayo, Sriracha hot sauce, and sesame oil.
Add the seasoned rice to a bowl.
Add the drained tuna.
Add the cucumber and avocado.
Drizzle the sauce on top.
I use these sushi snacks.
Cut the sushi snack sheets with kitchen scissors.
Garnish the bowl with sesame seeds and serve.
Tips for making Sushi Bowls
What to serve with Tuna Sushi Bowls
Store the individual components for this recipe in the fridge for 4-5 days.
I don't recommend freezing this recipe and it is served cold so there is no need to heat it.
For a vegetarian alternative in a tuna sushi bowl you can make a tuna like spread with chickpeas.
Instead of sushi rice in this recipe, you can use brown rice, white rice, or cauliflower rice.
Tuna Sushi Bowl
For the Rice
For the Bowl
- 120 grams tuna (from a 170 g can, drained)
- ½ large cucumber (peeled and diced)
- 1 avocado (sliced)
- 1 tablespoon toasted sesame seeds (white + black)
- 5 grams nori snack sheets (cut into strips)
Season the Rice
- Mix together the vinegar, salt, and sugar. Add to the rice and mix to combine.
Make the Sauce
- Mix all of the sauce ingredients together.
Build the Bowl
- Add the rice to a bowl. Add the tuna, cucumber, and avocado.
- Drizzle the sauce on top.
- Garnish with sesame seeds.
- Use kitchen scissors to cut the nori sheets into strips and scatter them on top of the bowl.
Nutritional information is an estimate. Values vary based on products used.
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