Description
These Spicy Tuna Rice Bowls are quick, fresh, and packed with flavor. Perfect for sushi lovers who want a fast, no-roll meal. Layered with spicy mayo tuna, pickled carrots, cucumber, and rice—it’s a customizable bowl that’s perfect for lunch or dinner.
Ingredients
Scale
- Spicy Mayo:
- ¼ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
- Pickled Carrots:
- 1 medium carrot, julienned
- ¼ cup rice vinegar
- ¼ cup sugar
- ¼ teaspoon salt
- Bowls:
- 1 (5-ounce) can tuna, drained
- 2 cups cooked white rice
- ½ cup cucumber, sliced
- Sesame seeds, for garnish
- Eel sauce, for drizzling (optional)
- Sliced avocado or edamame (optional)
Instructions
- Spicy Mayo: Whisk together mayonnaise, sriracha, and sesame oil until smooth. Set aside.
- Pickled Carrots: In a bowl, toss julienned carrots with rice vinegar, sugar, and salt. Let sit for 10 minutes.
- Spicy Tuna: Mix tuna with most of the spicy mayo, breaking up chunks until evenly coated. Reserve some mayo for topping.
- Assemble: Divide cooked rice between two bowls. Top with cucumber, pickled carrots, and spicy tuna.
- Finish: Drizzle with remaining spicy mayo and optional eel sauce. Garnish with sesame seeds, avocado, or edamame if desired.
Notes
Prep components ahead for quick lunches. Use salmon or chickpeas as alternatives to tuna. Add extra veggies like radish or snap peas. Brown rice or cauliflower rice works great too.
- Prep Time: 15 minutes
- Category: Bowl
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 9g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 30mg