10-min. Easy Spicy Tuna Rice Bowl
Hot seasoned rice topped with canned tuna, fresh cucumbers, sriracha sauce, Japanese mayo, and roasted seaweed flakes. This easy spicy tuna rice bowl recipe uses simple and minimal ingredients and is ready in just 10 minutes with cooked rice. A budget-friendly meal that is family-friendly and great for busy weeknights.
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups cooked short grain rice (or cooked medium or long grain rice)
- 5.29 oz canned tuna (in oil - highly recommended (or use canned tuna in water))
- 2 tbsp sriracha (add more if needed)
- 2 tbsp Japanese mayo (or regular mayo, add more if needed)
- 3/4 tsp regular soy sauce (or light soy sauce)
- 1 tsp sesame oil
- 1/3 cup Korean seasoned seaweed flakes (or crushed nori/seaweed snack, add more if needed)
- ½ cup cucumber (julienned or 1/2 avocado sliced)
- 2-3 sheets nori (optional, for enjoying with rice bowl)
Instructions
- 1
Spread hot cooked rice into a large serving bowl. If you're using leftover cold cooked rice, cover and microwave for 2-3 minutes or until heated through.
- 2
Season the rice with soy sauce and sesame oil and mix with a rice paddle or spoon. Cover to keep warm.
- 3
Strain the canned tuna using a fine sieve and a fork to remove any excess liquids. Add half of the strained tuna on top of the rice or add more if desired.
- 4
Place thinly sliced cucumbers on top of the tuna.
- 5
Generously add as much sriracha and Japanese mayo as you wish on top.
- 6
Lastly, sprinkle the roasted seaweed flakes on top. Mix and enjoy as is or add a spoonful of the mixed rice onto a small square of nori to enjoy!