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Top-down view of a salmon rice bowl topped with flaked salmon, avocado, seaweed, and a soft-boiled egg.

Spicy Sriracha Tuna Rice Bowls

Quick, flavorful, and incredibly satisfying, these Spicy Sriracha Tuna Rice Bowls combine flaky tuna with a creamy, zesty dressing and fresh toppings over a bed of fluffy rice for a perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Asian, Fusion
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Rice
  • 1 cup white rice uncooked
  • 1.5 cups water
  • Pinch salt
For the Spicy Tuna
  • 2 cans tuna in water or oil 5 oz each, drained
  • 1/4 cup mayonnaise Japanese mayo preferred
  • 1-2 tbsp sriracha adjust to taste
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 green onions thinly sliced
  • 1/2 tsp toasted sesame seeds
For Serving (Toppings)
  • 1/2 English cucumber thinly sliced or diced
  • 1/2 ripe avocado sliced or diced
  • 1 sheet nori cut into thin strips (optional)
  • Extra toasted sesame seeds for garnish (optional)

Equipment

  • Medium saucepan
  • Mixing Bowl
  • Knife
  • Cutting Board

Method
 

Cook the Rice
  1. Rinse rice until water runs clear. Combine rice, water, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork. (Alternatively, cook according to rice cooker instructions.)
Prepare the Tuna Mix
  1. While the rice cooks, in a medium mixing bowl, combine the drained tuna, mayonnaise, sriracha, soy sauce, toasted sesame oil, thinly sliced green onions, and 1/2 tsp toasted sesame seeds. Mix well until everything is thoroughly combined and the tuna is flaked.
Prepare Toppings
  1. Slice the cucumber and avocado. If using nori, cut it into thin strips with kitchen shears.
Assemble the Bowls
  1. Divide the cooked rice evenly between two serving bowls. Top each bowl generously with the spicy tuna mixture.
  2. Arrange the sliced cucumber and avocado around the tuna. Garnish with nori strips and extra toasted sesame seeds, if desired. Serve immediately.

Notes

For an extra kick, add a pinch of red pepper flakes to the tuna mixture. Feel free to add other vegetables like shredded carrots, edamame, or radishes. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though avocado is best fresh.