Spicy Tuna Roll Bowl

Spicy tuna bowl inspired by sushi rolls, made with canned tuna, creamy spicy mayo, avocado, cucumber, carrots, edamame, and seaweed. This easy tuna rice bowl is perfect for a quick lunch or healthy dinner, packed with protein and fresh ingredients. A great option for fans of poke-style bowls, sushi bowls, and Asian-inspired meals, with gluten-free tamari and customizable rice options like white rice, brown rice, or cauliflower rice. Ideal for meal prep and busy weeknights.

Ingredients

For the bowls

• 1 can (5 oz) tuna, drained (albacore recommended)
• 1 avocado, diced
• 1 mini cucumber or ¼ English cucumber, thinly sliced
• ½ cup shredded carrots
• ½ cup shelled edamame
• 1 green onion, thinly sliced on the bias
• 1 jalapeño, thinly sliced
• 1 package (0.35 oz) dried seaweed snacks, cut into strips

For serving

• Cooked white rice, brown rice, or cauliflower rice, slightly cooled
• Gluten-free tamari
• Toasted sesame seeds

For the spicy mayonnaise

• ½ cup mayonnaise or vegan mayo
• 2 tablespoons sriracha
• ½ teaspoon lemon juice
• ½ teaspoon sesame oil

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Instructions

Make the spicy mayonnaise
In a small bowl, whisk together the mayonnaise, sriracha, lemon juice, and sesame oil until smooth. Set aside. This sauce can be prepared several days in advance and stored in the refrigerator.

Assemble the bowls

1. Place the drained tuna in a small bowl. Add about ¼ cup of the spicy mayonnaise (adjust to taste) and mix until well combined.
2. Divide the cooked rice between two bowls.
3. Spoon the spicy tuna evenly over the rice.
4. Arrange the avocado, cucumber, carrots, edamame, green onion, jalapeño, and seaweed strips on top.
5. Drizzle with tamari and additional spicy mayonnaise, then finish with toasted sesame seeds before serving.

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Tips

• Let the rice cool slightly before assembling to keep the vegetables crisp.
• Slice the jalapeño thinly for even heat throughout the bowl.
• Use kitchen scissors to quickly cut the seaweed snacks into strips.

Variations and Substitutions

• Swap tuna for cooked salmon, shrimp, or tofu.
• Replace rice with quinoa or sushi rice.
• Use plain Greek yogurt mixed with a little mayo for a lighter sauce.
• Skip the jalapeño and add extra sriracha for adjustable heat.

FAQs

Can I make this ahead of time?
Yes. Prep all components separately and assemble just before eating for best texture.

Is this recipe gluten-free?
Yes, as long as you use gluten-free tamari and mayo.

Can I use fresh seaweed instead of snacks?
Yes, seasoned wakame works well if drained thoroughly.

Serving Suggestions

• Serve with miso soup or a simple cucumber salad.
• Add pickled ginger on the side for a sushi-inspired touch.
• Top with furikake seasoning for extra flavor.

Why You’ll Love This Recipe

• Quick and easy to prepare
• Fresh, balanced flavors inspired by sushi rolls
• Customizable to different diets and spice levels
• Perfect for a light lunch or weeknight dinner