Spicy Tuna Rice Bowl

A quick and easy Hawaiian-inspired spicy tuna rice bowl made with creamy Kewpie mayo, sriracha, sesame oil, and canned tuna over fluffy white rice. Ready in just 5 minutes.

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 portion

Course: Dinner, Main Course

Cuisine: Asian-Inspired, Hawaiian

Calories: 538

Ingredients Equipment Method Notes

Ingredients

1.5 cups cooked white rice jasmine, sushi, sticky, or basmati
1 5-ounce can tuna, drained oil-packed preferred
2 tbsp mayonnaise Kewpie Japanese mayonnaise preferred
2 tsp sriracha adjust to taste
1 tsp rice wine vinegar
1 tsp toasted sesame oil
0.5 tsp soy sauce use tamari for gluten-free
Black sesame seeds optional topping
Furikake optional topping
Cucumber, sliced optional topping
Nori strips optional topping
Green onions, sliced optional topping

Equipment

Small mixing bowl
serving bowl
Fork or spoon

Method

In a small bowl, combine the drained tuna, mayonnaise, sriracha, rice wine vinegar, toasted sesame oil, and soy sauce. Mix until well combined.
Add the cooked white rice to a serving bowl and spoon the creamy tuna mixture on top.
Sprinkle with your desired toppings such as black sesame seeds, furikake, cucumber slices, nori strips, or sliced green onions. Enjoy.

Notes

Leftovers can be stored in an airtight container in the fridge for 1 to 2 days. To enjoy throughout the week, keep the cooked rice and tuna mixture in separate containers in the fridge for up to 4 days. Do not freeze the tuna mixture. For gluten-free, substitute tamari for soy sauce.