Easy Spicy Tuna Rice Bowls
This flavorful tuna rice bowl is the perfect quick meal when you are short on time.
recipesbynani.comWhen I am busy during the week, this tuna rice bowl is my absolute favorite go to lunch. It is fresh and filling, plus it uses pantry staples that I almost always have on hand in my kitchen.
My top tip is to use leftover rice from the night before if you have it. It makes this dish come together in under ten minutes and saves you from having to wait for a fresh pot to cook.
🧺 Ingredients
- 2 cups cooked white or brown rice
- 2 cans tuna in water, drained well
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon soy sauce
- 1/2 cucumber, sliced thin
- 1/4 cup shredded carrots
- 1 green onion, chopped
- 1 teaspoon sesame seeds
- Optional: toasted seaweed snacks for serving
👩🍳Instructions
- 1
Prepare your cooked rice and divide it into two bowls.
- 2
In a small mixing bowl, combine the drained tuna, mayonnaise, sriracha, and soy sauce until everything is creamy.
- 3
Spoon the tuna mixture over the top of the rice in each bowl.
- 4
Arrange the cucumber slices and shredded carrots on the side.
- 5
Garnish with the chopped green onion and a sprinkle of sesame seeds.
- 6
Serve immediately with a side of toasted seaweed snacks if you like.
💡 Tips
These bowls are best eaten right away while the rice is warm and the veggies are crisp. If you want to take them to work, keep the tuna mixture in a separate container and assemble it right before you eat to keep everything fresh.
Made this recipe? Let us know how it went.
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