Spicy Tuna Rice Bowl

Name: Spicy Tuna Rice Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cup (200 g) sushi rice (short-grain white rice), rinsed in cold water until the water runs mostly clear; 1¼ cups (300 ml) water, cold; 1½ tablespoons (22 ml) unseasoned rice vinegar; 1 teaspoon (4 g) granulated sugar; ½ teaspoon (3 g) fine salt; 10 ounces (280 g) canned tuna in oil or water, two 5-oz (140 g) cans, very well drained and flaked with a fork; 3 tablespoons (45 g) mayonnaise, Japanese Kewpie if available; 1½ tablespoons (25 g) sriracha, plus more to taste; 1 teaspoon (5 ml) soy sauce; 1 teaspoon (5 ml) toasted sesame oil; 2 whole (30 g) scallion, thinly sliced, white and green parts separated; 1 large (150 g) Persian or small Japanese cucumber, thinly sliced into half-moons; 1 large (200 g) ripe avocado, halved, pitted, peeled, and sliced ¼-inch (6 mm) thick; 1 sheet (3 g) toasted nori sheet, cut into thin strips with scissors; 2 teaspoons (6 g) toasted sesame seeds; 1 tablespoon (15 g) extra mayonnaise for drizzling, thinned with 1 teaspoon water (optional)

From the MyKitchenBank Kitchen

Seasoned sushi rice topped with creamy, spicy canned tuna, crisp cucumber, buttery avocado, and a sprinkle of sesame and nori. It's a quick pantry-friendly bowl with sushi-roll flavors and no raw fish.

Prep: 20 min
Cook: 20 min
Wait: 25 min
Total: 1 hr 5 min
Makes: 2 large rice bowls

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Ingredients

2 servings

For the rice
1 cup (200 g) sushi rice (short-grain white rice), rinsed in cold water until the water runs mostly clear
1¼ cups (300 ml) water, cold
1½ tablespoons (22 ml) unseasoned rice vinegar
1 teaspoon (4 g) granulated sugar
½ teaspoon (3 g) fine salt
For the spicy tuna
10 ounces (280 g) canned tuna in oil or water, two 5-oz (140 g) cans, very well drained and flaked with a fork
3 tablespoons (45 g) mayonnaise, Japanese Kewpie if available
1½ tablespoons (25 g) sriracha, plus more to taste
1 teaspoon (5 ml) soy sauce
1 teaspoon (5 ml) toasted sesame oil
2 whole (30 g) scallion, thinly sliced, white and green parts separated
For the toppings
1 large (150 g) Persian or small Japanese cucumber, thinly sliced into half-moons
1 large (200 g) ripe avocado, halved, pitted, peeled, and sliced ¼-inch (6 mm) thick
1 sheet (3 g) toasted nori sheet, cut into thin strips with scissors
2 teaspoons (6 g) toasted sesame seeds
1 tablespoon (15 g) extra mayonnaise for drizzling, thinned with 1 teaspoon water (optional)

Equipment (7)

Medium saucepan (2-quart / 2 L) with a tight-fitting lid
Fine-mesh sieve
Small mixing bowl
Large shallow bowl or plate for cooling the rice
Rice paddle or wooden spoon
Sharp knife and cutting board
2 serving bowls

Steps

Before you start

Rinse the rice and let it soak while you gather the other ingredients; the soak adds 20 minutes of passive time.
Drain the canned tuna very well. Excess liquid makes the spicy mixture watery.
Slice the avocado just before serving so it stays green.
Sriracha brands vary in heat. Start with the lower amount and add more to taste.

1
Rinse and soak rice
- Place the rice in a fine-mesh sieve and rinse under cold running water, stirring with your fingers, for about 1 minute until the water runs mostly clear.
- Drain well, then transfer to the saucepan with the 1¼ cups (300 ml) cold water.
- Let soak for 20 minutes.
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Ready when: Grains look opaque white
Tip: Don't skip the soak; it gives plumper, more evenly cooked grains.
2
Cook the rice
- Cover the saucepan and bring to a boil over medium-high heat, about 5 minutes.
- As soon as the lid rattles or steam escapes, reduce the heat to low and cook, covered and undisturbed, for 12 minutes.
- Remove from the heat and let stand, still covered, for 10 minutes.
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Ready when: Water is fully absorbed and the rice is tender with small steam holes on the surface
Tip: Resist lifting the lid; escaping steam leads to hard, uneven rice.
3
Season the rice
- While the rice stands, stir the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve.
- Tip the hot rice into a large shallow bowl.
- Pour the vinegar mixture over it and fold gently with a paddle using slicing, cutting motions for about 1 minute.
- Cover with a damp towel to keep warm.
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Ready when: Every grain looks lightly glossy and the rice smells mildly tangy
Tip: Fold, don't stir or mash, or the rice turns gummy.
4
Mix spicy tuna
- In a medium bowl, combine the well-drained, flaked tuna with the mayonnaise, sriracha, soy sauce, sesame oil, and the sliced scallion whites.
- Stir until evenly coated and creamy.
- Taste and add more sriracha, 1 teaspoon at a time, if you want more heat.
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Ready when: Mixture is cohesive and creamy, with no dry flakes or pooled liquid
Tip: Press the tuna against the can lid or a sieve to remove all liquid before mixing.
5
Prep the toppings
- Slice the cucumber into thin half-moons.
- Cut the nori into thin strips with scissors.
- Stir the optional extra mayonnaise with 1 teaspoon water in a small cup until pourable.
- Halve, pit, peel, and slice the avocado last, just before assembling.
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Ready when: Avocado slices hold their shape and are evenly ¼ inch (6 mm) thick
Tip: Squeeze a little lemon on the avocado if you must slice it early; otherwise it browns.
6
Assemble the bowls
- Divide the warm rice between two bowls, about 1½ cups (roughly 250 g) each.
- Mound half the spicy tuna on one side of each bowl.
- Arrange the cucumber and avocado slices alongside.
- Drizzle with the thinned mayonnaise if using, then top with sesame seeds, nori strips, and sliced scallion greens.
- Serve right away.
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Ready when: Bowls look neatly arranged, with warm rice under cool toppings
Tip: Add the nori at the last second so it stays crisp.

Good to know

Tips

Tuna packed in oil tastes richer; tuna in water makes a lighter bowl. Either works if drained well.
Wet your hands or the paddle when handling sushi rice to prevent sticking.
Serve with the rice warm or room temperature, not cold, for the best texture.
Add a drizzle of extra sriracha or a pinch of shichimi togarashi at the table for more heat.

Make ahead

"Cook and season the rice up to 4 hours ahead and keep it covered at room temperature. Mix the spicy tuna up to 1 day ahead and refrigerate it covered. Slice the cucumber up to 4 hours ahead, and cut the avocado only right before serving."

Storage & reheating

"Best eaten immediately. Store components separately: spicy tuna in an airtight container in the refrigerator up to 2 days; leftover rice in the refrigerator up to 2 days (reheat, covered, with a splash of water in the microwave for 1 minute). Cucumber keeps 2 days in the refrigerator. Avocado does not keep well once cut. Do not freeze the assembled bowl or the tuna mixture."

Substitutions

sushi rice (short-grain white rice) → Medium-grain white rice or jasmine rice. Slightly less sticky; use 1¼ cups (300 ml) water for jasmine and skip the soak.
sriracha → Chili garlic sauce or gochujang. Gochujang is sweeter and thicker; start with 1 tablespoon.
mayonnaise → Full-fat Greek yogurt. Tangier and lighter, but less rich.
Persian or small Japanese cucumber → Shredded carrot or thinly sliced radish. Keeps the fresh crunch.