Easy 5-Minute Spicy Tuna Rice Bowl
This Spicy Tuna Bowl is proof that dinner doesn’t have to be complicated to be really good. It’s creamy, a little spicy, and comes together in minutes using mostly pantry staples. Truly, the hardest part is cooking the rice!
Truly easy recipes are harder to come by than they sound, but this is one I can confidently say is actually easy. This spicy tuna bowl is made with canned tuna, a quick spicy sriracha mayo situation, and fluffy rice. No fancy techniques, no long prep, no stress. It’s the kind of meal I throw together when I need something fast but still want real flavor!
I’ve made a lot of tuna rice bowls over the years, and this spicy canned tuna version hits every time. It’s creamy, a little spicy, super customizable, and perfect for lunch or a quick dinner. If you’re new to tuna and rice bowls, this is the one to start with.
What is tuna rice?
Tuna rice is exactly what it sounds like: warm rice topped with seasoned tuna and finished with fresh or crunchy toppings. It’s popular because it’s affordable, filling, and endlessly adaptable.
Why You’ll Love This Spicy Canned Tuna Rice Bowl
- It’s incredibly fast. Once the rice is cooked, the spicy tuna comes together in under 5 minutes.
- Made with pantry staples. Canned tuna, mayo, soy sauce, and rice are things I almost always have on hand.
- Perfect balance of flavors. Creamy, spicy, salty, and fresh all in one bowl.Customizable for any mood. Add crunch, extra heat, or keep it simple depending on what you’re craving.
Spicy Tuna Rice Bowl Ingredients
For the tuna:
- Canned tuna: Drained well! You can use your favorite canned tuna here.
- Mayo: Low-fat, regular, or kewpie mayo all work. This gives the tuna its creamy base.
- Sriracha: Adjust to taste depending on how spicy you like it.
- Soy sauce: Adds salt and umami! Start small and adjust.
- Lime juice: Brightens everything up and balances the richness.
For the rice:
- Long grain white rice: Fluffy and neutral, perfect for soaking up flavor.
- Water: For cooking the rice.
- Oil: Helps prevent sticking and adds a little richness.
- Salt: Essential for well-seasoned rice.
Toppings:
- Cucumber: Fresh and crisp.
- Edamame: Adds protein and texture.
- Shredded carrots: Slightly sweet and crunchy.
- Avocado: Creamy and mellow, a perfect contrast to the spicy tuna!
Substitutions & Variations
- Rice: Swap white rice for jasmine rice, sushi rice, or even brown rice. You can also use microwaveable rice for easy!
- Mayo: Use Greek yogurt in place of mayo for a lighter tuna mayo rice bowl. It will be a little bit more tangy!
- Tuna: Of course, if you don’t want to use canned tuna, you can use canned salmon or even canned chicken! If you want to use fresh tuna, make sure you are using sushi grade tuna.
- Greens: Turn it into a spicy tuna salad bowl by serving over greens instead of rice.
How to Make A Tuna Mayo Rice Bowl
For the full ingredients list and instructions, click here.- Cook the rice: In a medium pot, combine rinsed rice, water, oil, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
- Make the spicy tuna: In a bowl, mix together the drained tuna, mayo, sriracha, soy sauce, and lime juice until creamy and well combined. Adjust to taste, add more soy sauce if it needs more salt.
- Prep the toppings: Slice the cucumber, mash or slice the avocado, and prepare the edamame and shredded carrots.
- Assemble the bowls: Divide the rice into bowls, top with spicy tuna, and arrange the cucumber, edamame, carrots, and avocado on top.
- Optional garnish: Finish with a drizzle of soy sauce or sriracha, a sprinkle of sesame seeds, or chopped green onions if desired. Or drizzle with spicy mayo!
Spicy Tuna Rice Bowl Topping Ideas
The topping options for these spicy tuna bowls are literally endless! Here are some ideas for some delicious toppings:
- Sesame seeds
- Green onions
- Pickled ginger
- Pickled onions
- Nori strips
- Chili oil or chili crisp
- Extra spicy mayo
Lauren’s Top Tips for the Best Spicy Tuna Bowl
- Season the rice well. Even simple rice tastes better with enough salt, it makes the whole bowl shine!
- Drain the tuna thoroughly. Excess liquid will water down the spicy mayo mixture.
- Start light on the soy sauce. You can always add more, but too much can overpower the tuna.
- Prep toppings while the rice cooks. This keeps the whole meal fast and stress-free!
How to Store Tuna Bowls
Store leftover components separately if possible. The spicy tuna will keep in an airtight container in the fridge for up to 2 days, and rice can be reheated gently in the microwave with a splash of water!
Spicy Tuna Rice Bowl FAQs
A classic spicy tuna bowl includes rice, spicy tuna made with mayo and sriracha, and fresh toppings like cucumber, avocado, edamame, and carrots. From there, you can customize with sauces, crunchy toppings, or extra heat to make it your own.
Yes! Canned tuna works really well for spicy tuna bowls and is what makes this recipe so quick and approachable. When mixed with mayo, sriracha, soy sauce, and lime juice, canned tuna becomes creamy, flavorful, and anything but boring. Just be sure to drain it well so the tuna mayo mixture doesn’t get watery.
This spicy tuna bowl recipe is mildly spicy as written. It has just enough heat to make things interesting without being overwhelming. You can easily adjust the spice level by adding more or less sriracha, or by finishing the bowl with extra spicy mayo or chili oil if you like things hotter!
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5-Minute Spicy Tuna Rice Bowl Recipe
Ingredients
Method
- Cook the rice, if needed: In a medium pot, combine rinsed rice, water, oil, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork. OR Microwave your instant rice.
- Make the spicy tuna: In a bowl, mix together the drained tuna, mayo, sriracha, soy sauce, and lime juice until creamy and well combined. Adjust to taste, add more soy sauce if it needs more salt.
- Prep the toppings: Slice the cucumber, mash or slice the avocado, and prepare the edamame and shredded carrots.
- Assemble the bowls: Divide the rice into bowls, top with spicy tuna, and arrange the cucumber, edamame, carrots, and avocado on top.
- Optional garnish: Finish with a drizzle of soy sauce or sriracha, a sprinkle of sesame seeds, or chopped green onions if desired. Or drizzle with spicy mayo!
