This Spicy Tuna Sushi Bowl is the kind of meal I crave when I want something quick, satisfying, and a little indulgent without straying from healthy eating. Made with canned tuna, spicy mayo, crispy pan-seared rice, and fresh toppings, it’s got that sushi roll flavor with none of the rolling or fuss. I love how easy it is to throw together in under 30 minutes, making it perfect for a light lunch or a weeknight dinner.

Why You’ll Love This Recipe

I like this recipe because it brings the bold, satisfying flavors of sushi into a simple, deconstructed bowl format. The spicy tuna mixture is creamy, tangy, and full of umami, and the crispy rice adds an irresistible crunch. It’s a great way to use pantry staples like canned tuna and leftover rice. I also appreciate how customizable it is—whether I want to go heavy on veggies or add extra heat, this bowl adapts to whatever I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (5 oz) can tuna (preferably oil-packed), drained

• 2 tbsp mayonnaise

• 1 tbsp sriracha

• 2 tsp soy sauce

• 1/2 tsp rice wine vinegar

• 1/2 tsp toasted sesame oil

• 1 cup cooked sushi rice, chilled

• 1 tbsp avocado oil or another heat-tolerant oil

• 1/4 cup scallions, chopped

• 1 mini cucumber, sliced

• Sesame seeds, chili crisp, and nori sheets for serving (optional)

Directions

To make the spicy tuna mixture, I combine the drained tuna, mayo, sriracha, soy sauce, rice vinegar, and sesame oil in a bowl. I like to mix everything well and flake the tuna with a fork until smooth. I adjust the heat level with more sriracha if I’m in the mood for something spicier, or I’ll add a dash more sesame oil for extra depth. Then, I refrigerate it until I’m ready to serve.

For the crispy rice, I preheat a non-stick skillet over medium-high heat and add avocado oil. Once hot, I press clumps of chilled sushi rice firmly into the pan with a spatula. I let it cook undisturbed for 3 to 5 minutes until the bottom is golden brown and crispy.

To assemble, I add a scoop of spicy tuna to a bowl with crispy rice, sliced cucumber, and scallions. I finish it with sesame seeds, a drizzle of chili crisp, and some torn nori sheets.

Servings And Timing

This recipe serves 2 people and comes together in about 20 minutes total. I spend 10 minutes prepping and 10 minutes cooking, which makes it an ideal choice for a fast but flavorful meal.

Variations

• Swap the tuna: I sometimes use canned salmon instead of tuna for a slightly richer flavor.

• Different grains: If I don’t have sushi rice, I’ll crisp up brown rice or jasmine rice—it still gets golden and delicious.

• Add a fried egg: A sunny-side-up egg on top adds richness and turns this into more of a hearty brunch bowl.

• More toppings: I like to mix things up with avocado slices, shredded carrots, radishes, or steamed edamame.

• Make it vegan: I swap tuna for mashed chickpeas or tofu and use vegan mayo.

Storage/Reheating

I store any leftover spicy tuna in an airtight container in the fridge for up to 2 days. I keep the crispy rice and toppings separate for best texture. To reheat, I crisp the rice in a hot pan again until warmed through. I don’t recommend reheating the tuna mixture—it’s best served cold or at room temperature.

FAQs

1. What Kind Of Tuna Works Best For This Bowl?

I like using oil-packed canned tuna because it’s more flavorful and less “fishy.” But water-packed tuna also works if I’m looking for a lighter option.

2. Can I Use Freshly Cooked Rice Instead Of Chilled?

Freshly cooked rice tends to be too soft and sticky to crisp properly. I’ve had the best results using rice that’s been chilled for at least 4 hours.

3. Is This Bowl Spicy?

It has a gentle heat from the sriracha and chili crisp. I usually add more sriracha if I want to dial up the spice, or leave it as-is for something milder.

4. Can I Make This Bowl Ahead Of Time?

Yes! I often prep the spicy tuna and toppings in advance and store them separately. The crispy rice is best made fresh, but I can also crisp it ahead and reheat in a dry pan.

5. What Are Good Substitutes For Sushi Rice?

If I’m out of sushi rice, I’ve used short-grain white rice, jasmine rice, or even brown rice. The key is to chill it well before crisping it in the pan.

Conclusion

This Spicy Tuna Sushi Bowl With Crispy Rice has all the flavors I love from my favorite sushi rolls—spicy, creamy tuna, tangy vinegar, and umami-rich sesame oil—served in a fast and satisfying way. It’s endlessly customizable, super quick to throw together, and always hits the spot whether I’m craving something fresh, filling, or a little fancy for a weekday meal.

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