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Quick Spicy Tuna and Rice Bowl

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A fast, flavorful lunch bowl combining spicy tuna with creamy mayo, sriracha, and fresh crunchy toppings over warm rice. Perfect for a satisfying and easy meal.

Ingredients

Scale
  • 1 can (5 oz / 140 g) tuna in water, drained
  • 2 tablespoons mayonnaise (Japanese Kewpie mayo preferred)
  • 1 tablespoon sriracha sauce (adjust to taste)
  • 1 teaspoon soy sauce or tamari (for gluten-free)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon lime juice (freshly squeezed)
  • 1 cup cooked white rice (short or medium grain)
  • Pinch of salt (to season rice)
  • ¼ cucumber, thinly sliced or julienned
  • 2 scallions, thinly sliced
  • 1 teaspoon toasted sesame seeds (optional)
  • Optional extras: avocado slices, pickled ginger, seaweed flakes or nori strips

Instructions

  1. Rinse ½ cup (90 g) uncooked rice under cold water until water runs clear. Add to saucepan with ¾ cup (180 ml) water and a pinch of salt. Bring to boil, reduce to low, cover, and simmer for 15 minutes. Let rest covered off heat for 10 minutes. Fluff with fork before serving. (Or use rice cooker per instructions.)
  2. In a medium bowl, combine drained tuna, 2 tablespoons mayonnaise, 1 tablespoon sriracha, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, and 1 teaspoon lime juice. Mix gently to keep some texture. Adjust sriracha to preferred heat level.
  3. Thinly slice ¼ cucumber and 2 scallions. Optional: soak cucumber slices in ice water for 5 minutes then drain. Toast 1 teaspoon sesame seeds in dry pan over medium heat for 1-2 minutes until fragrant, stirring constantly.
  4. Spoon cooked rice into serving bowl. Spread spicy tuna mixture evenly on top. Arrange cucumber slices and scallions over tuna. Sprinkle with toasted sesame seeds. Add optional avocado slices or seaweed flakes if desired.
  5. Serve immediately while rice is warm and toppings are crisp. For make-ahead, keep components separate and assemble just before eating.

Notes

Use short or medium grain rice for best texture. Drain tuna thoroughly to avoid sogginess. Adjust sriracha gradually to control heat. Let rice rest after cooking for fluffiness. Assemble just before serving to keep toppings crisp. For vegan version, substitute tuna with mashed chickpeas or tofu and use vegan mayo.

Nutrition

Keywords: spicy tuna bowl, quick lunch, easy recipe, canned tuna, rice bowl, sriracha, healthy lunch, gluten-free, dairy-free option

Find it online: https://bitefuljoy.com/quick-spicy-tuna-and-rice-bowl-recipe-easy-flavorful-lunch-idea/