These spicy tuna sushi bowls are a quick, no-cook lunch with a creamy spicy tinned tuna mixture served over sushi rice with cucumber, avocado and edamame. It’s got all the flavour of a spicy tuna roll, just deconstructed into a bowl. You can have a delicious and balanced lunch ready in just 10 minutes!
One of the things I miss most about working in an office in the city is grabbing sushi for lunch. It was my go to, often multiple times a week.
But when I am working from home, I don’t have the option to just pop out to the shop as there isn’t much close by. And if I am having a busy day at my desk, I’m really not looking for complicated meals. It needs to be quick and easy, but still taste good obviously.
These spicy tuna sushi bowls are ticking all the boxes for me and have become my latest lunch obsession. Taking all the elements of sushi, in this case a spicy tuna roll, and putting it together in one of my favourite things, a rice bowl.
It’s balanced, ready in less than 10 minutes (if you prep the rice ahead of time or use microwave rice), and tastes so delicious you’ll be making this on repeat.
Using tinned tuna makes it a pantry friendly high protein lunch you can pull together whenever, which is exactly what I want on a busy day. And if you love an easy bowl as much as I do, you’ll find plenty more to inspire you in my complete rice bowl recipes collection.
Key Ingredients
This spicy tuna bowl uses simple ingredients, and the tinned tuna means you can easily keep the ingredients on hand to make any time.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Tinned tuna – I use tuna in spring water, drained. If tuna can taste a little fishy to you, adjust the amount of mayo and sriracha to your taste, as that’s what is going to make it really delicious.
- Kewpie mayonnaise – for the tuna mixture, you want to use Japanese mayo, which is richer and tangier than regular. It’s what gives the spicy tuna that creamy, sushi restaurant flavour.
- Soy sauce – for a salty, savoury hit.
- Sriracha – adds so much flavour and a little kick. Add more or less to suit your tastes.
- Rice wine vinegar – just a little bit balances all the flavours in the tuna mix.
- Sushi rice – short grain sushi rice creates the base of this bowl and has the best texture, however you can easily just use any rice you have. You can also grab some individual serves of microwave rice to make this even easier.
- Cucumber, avocado and edamame – my preferred toppings as I usually keep these on hand for easy bowls. You can use any combination of vegetables or salad you like.
Optional toppings: I love finishing mine with sesame seeds, an extra drizzle of sriracha and a little pickled ginger to give it that proper sushi taste.
I also always serve it with a packet of roasted seaweed snacks for scooping up the rice and tuna mixture. This is what really makes it taste like a sushi roll in a bowl.
Step-By-Step Instructions
Step 1: In a medium bowl, combine the drained tuna, Kewpie mayonnaise, soy sauce, sriracha and rice wine vinegar. Mix until well combined.
Step 2: Divide the cooked sushi rice between two serving bowls. Prep and slice your toppings.
👉 I always cook my rice in a rice cooker which means even if I don’t prep my rice ahead of time, I can easily pop it on to cook while I’m working and then it’s done when I’m ready to eat lunch.
Step 3: Arrange the cucumber, avocado and edamame around the rice, then spoon the spicy tuna mixture over the top.
Step 4: Sprinkle with sesame seeds and drizzle with extra sriracha. Serve immediately with seaweed pieces for scooping.
👉 Season your sushi rice. This is what makes it taste like something from a sushi shop. You can use a store bought seasoning or make your own and stir through the rice while it’s still warm.
Storage Instructions: Leftover tuna mixture can be stored in an airtight container in the fridge for up to 2 days. Assemble the bowls just before serving for the freshest texture.
Serving Suggestion
Personally, I think a rice bowl is made in the toppings. For these tuna sushi bowls, I like a little sprinkle of sesame seeds, some pickled ginger, and of course extra sriracha.
Also, you have to mix it all up. These bowls look pretty in my photos but when it comes to eating, mix everything together and scoop into pieces of roasted seaweed for the ultimate experience!
Recipe FAQs
This recipe is made to dress up the humble tin of tuna. I use tinned yellowfin tuna in spring water, and drain well. You can also use tuna in oil if you prefer, just drain it well.
Yes, just use tamari or a gluten free soy sauce.
Kewpie is a Japanese mayonnaise that’s creamier and tangier than regular mayo, thanks to egg yolks and rice vinegar. It’s what gives the spicy tuna that authentic sushi flavour. Regular mayo will work, but Kewpie is superior here in my opinion.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More sushi-style bowl recipes:
Teriyaki Salmon and Avocado Rice Bowls
Quick and Easy Spicy Prawn Rice Bowls
Air Fryer Salmon Bowls
Chicken Katsu Rice Bowls
Spicy Tuna Sushi Bowls
Equipment
Ingredients
For the spicy tuna:
- 185 gram (6.5 oz) tin tuna in spring water drained
- 2 tablespoons kewpie mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon sriracha plus extra to serve
- 1 teaspoon rice wine vinegar
For the bowls:
- 1½ cups (1 ½ cups) cooked sushi rice see notes
- ½ cucumber sliced
- 1 avocado sliced
- 1 cup (1 cup) shelled edamame cooked
- 1 teaspoon sesame seeds
- seasoned roasted seaweed to serve
Instructions
- In a medium bowl, combine the drained 185 gram tin tuna in spring water, 2 tablespoons kewpie mayonnaise, 1 tablespoon soy sauce, 1 tablespoon sriracha and 1 teaspoon rice wine vinegar. Mix until well combined.
- Divide the 1½ cups cooked sushi rice between two serving bowls.
- Arrange the ½ cucumber, 1 avocado and 1 cup shelled edamame around the rice. Spoon the spicy tuna mixture over the top.
- Sprinkle with 1 teaspoon sesame seeds and drizzle with extra sriracha. Serve immediately with seasoned roasted seaweed pieces for scooping.
Notes
- Once the rice is cooked, stir together 2 teaspoons rice vinegar, ½ teaspoon sugar and a pinch of salt, then mix it through the warm rice before serving.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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