Name: Canned Tuna Rice Bowl Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese-Inspired
Ingredients: For the Spicy Tuna:; 1 can tuna; 2 tablespoons Kewpie mayonnaise; 1 tablespoon sriracha (can be replaced with extra mayo for a non-spicy version); ½ teaspoon fresh lemon juice; ½ teaspoon toasted sesame oil; For the Bowl:; 2 cups cooked sushi rice; Toppings:; Sliced avocado; Diced cucumbers; Sliced green onions; Roasted sesame seeds

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This canned tuna rice bowl is an easy, everyday meal you can make for busy weeknights. It’s simple, delicious, and customizable, making it perfect for those moments when you need something quick but satisfying. The combination of sushi rice and spicy tuna, topped with fresh veggies, brings together a delightful mix of flavors and textures.

Canned Tuna Rice Bowl Recipe

Why You’ll Love This Recipe

This Canned Tuna Rice Bowl is a breeze to put together and incredibly tasty. The creamy Kewpie mayonnaise mixed with the spicy kick of sriracha elevates the canned tuna into a flavorful topping for the sushi rice. Add some fresh avocado, cucumbers, and green onions, and you’ve got a balanced meal in under 15 minutes. Whether you’re in the mood for something spicy or just a quick meal, this recipe is perfect for any occasion.

Ingredients

For the Spicy Tuna:

1 can tuna
2 tablespoons Kewpie mayonnaise
1 tablespoon sriracha (you can replace this with more mayo if you do not like it spicy)
½ teaspoon fresh lemon juice
½ teaspoon toasted sesame oil

For the Bowl:

2 cups cooked sushi rice

Toppings:

Sliced avocado
Diced cucumbers
Sliced green onions
Roasted sesame seeds

tip: you’ll find the full list of ingredients in the recipe card below

Directions

Prepare the Tuna: Drain some of the liquid from the canned tuna and use your hands to squeeze out the remaining moisture.
Make the Spicy Tuna: In a small bowl, combine the drained tuna, mayonnaise, sriracha, lemon juice, and toasted sesame oil. Stir until well combined.
Assemble the Bowl: In a large bowl, add the cooked sushi rice. Top with the spicy tuna mixture, cucumbers, and avocado. Mix everything together until combined.
Garnish and Serve: Drizzle extra mayo and sriracha on top to taste. Sprinkle with sliced green onions and roasted sesame seeds. Serve immediately and enjoy!

Serving and Timing

Yield: 1 serving
Prep time: 15 minutes
Total time: 15 minutes

This rice bowl is perfect as a quick lunch or a light dinner. It’s easily customizable, so feel free to add or swap out ingredients based on your preferences.

Variations

Non-Spicy Version: If you don’t enjoy spicy food, simply omit the sriracha and use extra mayonnaise for a creamy version.
Add Extra Veggies: Feel free to add shredded carrots, edamame, or seaweed for additional texture and flavor.
Avocado Substitute: If you don’t have avocado, try using sliced cucumber or a soft-boiled egg for a different touch.

Storage/Reheating

Storage: If you have leftovers, store the spicy tuna mixture in an airtight container in the fridge for up to 2 days. However, it’s best to assemble the bowl fresh for optimal texture and flavor.
Reheating: Since this dish is served at room temperature, it does not require reheating.

FAQ

1. Can I use regular mayonnaise instead of Kewpie mayonnaise?

Yes, regular mayonnaise works fine, but Kewpie mayonnaise adds a richer, slightly sweeter flavor that pairs well with the tuna.

2. Can I use any type of rice?

While sushi rice is ideal for its sticky texture, you can use other types of rice like jasmine or basmati if you prefer. Just make sure to adjust the cooking method accordingly.

3. How can I make this dish more filling?

To make this dish heartier, you can add extra protein like boiled eggs, or even top with some cooked shrimp or fish.

4. Can I add more vegetables to this bowl?

Absolutely! You can add any veggies you like, such as shredded carrots, radishes, or spinach, for extra crunch and freshness.

5. Can I use canned tuna in oil instead of water?

Yes, you can use canned tuna in oil, but be sure to drain excess oil before mixing it with the mayonnaise for the right consistency.

6. Can I prepare this ahead of time?

You can prepare the tuna mixture ahead of time and refrigerate it for up to 2 days. However, it’s best to assemble the bowl just before serving to keep the rice fresh and the toppings crisp.

7. Can I use frozen shrimp instead of tuna?

Yes, cooked shrimp can be used as a substitute for tuna. Just thaw and chop the shrimp into bite-sized pieces.

8. What can I use instead of toasted sesame oil?

If you don’t have toasted sesame oil, you can substitute with a small amount of olive oil or another nut oil, though the flavor will differ.

9. Can I use other sauces instead of sriracha?

If you prefer a milder version, you can use teriyaki sauce or a sweet chili sauce instead of sriracha for a different flavor profile.

10. How do I make sure the rice stays warm?

A pro tip is to rinse your serving bowl under hot water for 10-15 seconds before serving. This will keep the rice warmer for longer.

Conclusion

This Canned Tuna Rice Bowl is an easy and satisfying dish that comes together in just 15 minutes. With the spicy tuna, creamy avocado, and crunchy vegetables, it’s a delicious meal for any time of day. Whether you’re craving something quick for lunch or a simple dinner, this recipe is both flavorful and versatile.