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Spicy Tuna Roll Bowl

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This deconstructed sushi bowl turns a pantry can of tuna into a meal packed with bold, fresh flavors. Featuring spicy mayo–coated tuna over rice and topped with crisp vegetables, creamy avocado, and seaweed strips, it channels classic spicy tuna roll vibes with a fraction of the effort. Quick to prepare and endlessly customizable, it's perfect for a speedy lunch or easy weeknight dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: American, Japanese-Inspired
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spicy Mayo
  • 1/2 cup mayonnaise or vegan mayo
  • 2 tablespoons sriracha
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon sesame oil
For the Bowl
  • 5 oz canned tuna drained (Wild Planet Albacore Tuna recommended)
  • 1 avocado diced
  • 1 mini cucumber or 1/4 English cucumber thinly sliced
  • 1/2 cup shredded carrots
  • 1/2 cup shelled edamame
  • 1 green onion sliced on the bias
  • 1 jalapeno thinly sliced
  • 0.35 oz dried seaweed snacks cut into strips
  • slightly cooled cooked white, brown or cauliflower rice for serving
  • gluten free Tamari for serving
  • toasted sesame seeds for serving

Equipment

  • Small mixing bowl
  • Whisk or fork
  • Cutting board
  • Knife
  • Two serving bowls

Method
 

  1. In a small bowl, whisk together mayonnaise, sriracha, lemon juice, and sesame oil until smooth; set aside.
  2. Add the drained tuna to another small bowl, spoon in about 1/4 cup of the spicy mayo (more or less to taste), and gently stir until the tuna is evenly coated.
  3. Divide the cooked rice between two serving bowls.
  4. Distribute the tuna mixture over the rice in each bowl.
  5. Arrange the avocado, cucumber, shredded carrots, edamame, green onion, jalapeno, and strips of seaweed on top of each bowl.
  6. Finish by drizzling with gluten free Tamari and more spicy mayo if desired, then sprinkle with toasted sesame seeds before serving.

Nutrition

Calories: 485kcal

Notes

Use high quality albacore tuna for the best texture, as it stays flaky and firm. To keep the vegetables and seaweed crisp, assemble just before serving and store toppings separately if meal prepping; cut avocado fresh to avoid browning. Swap rice for cauliflower rice or greens if you want a low-carb option, or use regular soy sauce if gluten isn't an issue. These bowls are best eaten fresh, but components (except avocado and seaweed) can be prepared a day ahead and stored in the fridge.

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