This Spicy Mayo Tuna Rice Bowl is quick, delicious, and packed with flavor. It’s got everything—fluffy rice, creamy spicy tuna, crunchy cucumbers, and a drizzle of sriracha mayo. Plus, it’s super easy to make! Whether you need a fast weeknight dinner or a satisfying lunch, this bowl will hit the spot. Let’s get cooking!
What You’ll Need
For the Bowl:
- 2 cups cooked white rice (warm)
- 1 (5 oz) can of tuna, drained
- 2 tbsp mayonnaise
- 1 tsp sriracha (or more to taste)
- ½ tsp soy sauce
- ½ tsp sesame oil
- ½ tsp rice vinegar
- ¼ cup cucumber, thinly sliced
- ¼ avocado, sliced
- 1 tsp sesame seeds
- 1 sheet roasted seaweed, cut into strips
- 1 green onion, chopped
For Extra Toppings (Optional):
- Extra sriracha or spicy mayo
- Pickled ginger
- Furikake seasoning
- A squeeze of lime
Pro Tips
- Use warm rice! The heat helps blend all the flavors together.
- Adjust the spice level. Like it hotter? Add extra sriracha or a pinch of red pepper flakes.
- Make it crispy. For extra texture, pan-fry the cooked rice in a little oil for a crispy base.
- Try different proteins. Swap tuna for salmon, shredded chicken, or tofu!
- Keep the mayo creamy. Japanese Kewpie mayo makes it extra rich and smooth.
Tools You’ll Need
- Small mixing bowl
- Spoon for mixing
- Sharp knife
- Cutting board
- Serving bowl
Substitutions & Variations
- No tuna? Use shredded rotisserie chicken, tofu, or cooked salmon.
- Low-carb? Swap the rice for cauliflower rice or greens.
- Extra crunch? Add crispy fried onions or crushed seaweed snacks.
Make-Ahead Tips
- You can prep the spicy tuna mixture in advance and store it in the fridge for up to 24 hours. Just assemble when ready to eat!
How to Make It
Step 1: Mix the Spicy Tuna
In a small bowl, combine drained tuna, mayonnaise, sriracha, soy sauce, sesame oil, and rice vinegar. Mix until smooth and well combined.
Step 2: Prepare the Bowl
Scoop warm cooked rice into a serving bowl and fluff it slightly with a fork.
Step 3: Assemble the Toppings
Arrange spicy tuna and sliced cucumber on top of the rice.
Step 4: Add the Final Touches
Sprinkle sesame seeds and chopped green onion over the bowl. Garnish with seaweed strips, and an extra drizzle of sriracha or spicy mayo if desired.
Leftovers & Storage
- Store any extra spicy tuna in an airtight container in the fridge for up to 1 day.
- Keep rice separate and reheat before assembling again.
- Avocado may brown, so slice fresh when serving.
Enjoy!
That’s it! A super easy, super tasty Spicy Mayo Tuna Rice Bowl that’s perfect for a quick meal. Give it a try and let me know how it turned out! Got any fun topping ideas? Drop them in the comments—I’d love to hear! 😊