Home Recipes Main Dishes Seafood Spicy Tuna Roll Bowl Recipe
by Jennifer Debth
74 Comments
4.93 from 42 votes
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This healthy Spicy Tuna Roll Bowlis a deconstructed version of the spicy tuna sushi roll. Loaded with protein-packed tuna, brown rice, veggies and smothered in a creamy, spicy mayo sauce, this bowl is almost too good to be true!
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- General
- Sushi bowl vs poke bowl
- Is this hot or cold?
- Ingredients
- How to make
- Get the recipe
- Step-by-step video
- Frequently Asked Questions
- Is this healthy?
- How to store
- Nutrition information
“This might be the best thing I’ve eaten in a while.” This is an actual quote from Trevor after he tried this Spicy Tuna Roll Bowl recipe. SUCCESS!
Trevor usually likes the food I make, but it’s a special victory when he says it’s the BEST thing he’s eaten in a while! Well, you guys, I’d have to agree with Trevor. I think this is the best thing I’ve eaten in a while too. This Spicy Tuna Roll Bowl is a deconstructed version of everyone’sfavoritesushi roll: the spicy tuna roll. And it’s SO. DARN. GOOD!
Here’s why this spicy tuna roll bowl is thereal deal:it’s quicker than making homemade sushi, it’s easier than making homemade sushi, and it’s cheaper than buying sushi.
Oh andalsoit’s SO YUMMY!!!
What’s the difference between a sushi bowl and a poke bowl?
A poke bowl is typically made up of rice, raw salmon or tuna, and toppings like soy sauce and seaweed. A sushi bowl can simply be another name for a poke bowl, but it can also be made with cooked fish instead of raw.
In today’s recipe, we’re ditching the raw tuna and using canned cooked tuna instead. We’re also having fun with the toppings and adding a spicy mayo sauce!
Is this sushi bowl served hot or cold?
This bowl is best served cold . . . just like the actual spicy tuna roll! Because we’re serving this cold, this makes a perfect meal prep lunch. Simply prep all your ingredients, store in the fridge, then assemble and eat. No microwaving required!
Ingredients
Spicy Mayo Ingredients
You guys this spicy mayo is to die for and perfect drizzled over our sushi bowl. Creamy, spicy, tangy and made with very few ingredients:
- Mayonnaise– I used an olive oil-based mayonnaise to keep it on the lighter side, but you can use whatever mayo you prefer!
- Sriracha– I like to add more sriracha to make my sauceextraspicy but you can add as little or as much as you like depending on your heat preferences!
- Lemon Juice– adds a bit of tang to the spicy mayo.
- Sesame Oil– offsets the tang of the lemon juice with an earthy, nutty flavor. It’s a strong flavor, so a little goes a long way.
- Soy Sauce– the classic dipping sauce for sushi to provide a salty “umami” flavor. Use tamari or coconut aminos to keep this gluten free.
- Rice Vinegar– adds a slight tangy, fermented flavor. I don’t recommend substituting another vinegar. Rice vinegar isn’t as potent as other vinegars such as white or apple cider.
Other Sushi Bowl Ingredients
Between the whole grains, lean protein, and veggies . . . we’ve got a whole lot of healthy going on:
- Brown Rice– the base for the bowl. I love using brown rice for its health benefits and hearty texture. Feel free to use whatever grain you have on hand.
- Canned Tuna– adelicious, lean protein for your healthy sushi bowl. Since this is the star of our bowl, be sure to use a good quality canned tuna.*
- Cucumbers– add an amazing freshness to the rich sauce and tuna.
- Carrots – add color and a crunchy texture.
- Avocado– a great healthy fat!
- Salt and Pepper (to taste)– brings out other flavors and adds spice.
- Sesame Seeds (optional)– add some crunch and a nutty taste.
- Pickled Ginger (optional)– pickled ginger isn’t for everyone, but I LOVE the strong ginger flavor it adds to the sushi bowl.
- Jalapeños (optional)– gives the meal some extra heat to go along with the spiciness from the mayo sauce.
- Sesame Oil (optional) – for topping. Adds more of that nutty taste.
This is SOME wiggle room in this recipe. If you’re not a fan of tuna, canned salmon or even canned chicken will work beautifully.
Vegan? Use veganaise for the mayo and chickpeas for the canned tuna. It’ll still be a delicious, protein packed lunch!
*What does good quality canned tuna mean?
- Look for the word “solid” – this yields a better texture, because you’ll break it up yourself. No mushy tuna, thank you very much.
- Look for “packed in water” – we’re adding our own healthy fats in the sauce and with the avocado in this recipe. We don’t need any additional fat from the can of tuna.
- Look for “pole and line fishing only” – this means the tuna weren’t mass caught.
- Look for the MSC-certified seal – this means that the tuna were sustainably caught.
How to make this spicy tuna sushi bowl
Whether you’re making these bowls in advance for meal prep lunches or whipping them up on the fly, this recipe is insanely quick and easy:
- Use a whisk to mix together your spicy mayo sauce ingredients in a small bowl.
- If eating immediately: combine allingredients in a bowl then drizzle with sauce or if meal prepping: store all components in separate airtight containers.
Pro tip
If meal prepping, be sure your brown rice has completely cooled after cooking before storing in an airtight container in the fridge.
Is this spicy tuna roll bowl healthy?
Yes! This spicy tuna roll bowl is full of complex carbs, healthy fats, lean protein, and tons of fresh veggies!
1 bowl + 1/2 the dressing has 397 calories, 15 grams of fat, 26 carbs, and 36 grams of protein.
Looking for more healthy meal prep recipes? Check out these chicken burrito bowls or these healthy Asian lettuce wraps!
How to store
All the spicy tuna sushi bowl components can be stored in separate airtight containers in the fridge for 3-4 days.
Since it’s served cold, there’s no reheating necessary. I would not recommend freezing this recipe.
– Jennifer
Spicy Tuna Roll Bowl Recipe
4.93 from 42 votes
ThisSpicy Tuna Roll Bowlis a deconstructed version of the spicy tuna sushi roll. Loaded with protein-packed tuna, brown rice, and veggies all smothered in a creamy, spicy mayo sauce, this bowl is almost too good to be true!
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 1 bowl
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Equipment for this recipe
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Ingredients
US Customary - Metric
Spicy Mayo Dressing*
- 1/4 cup olive oil based mayonnaise
- 1 tablespoon Sriracha more to less to taste
- 2 teaspoons lemon juice
- 2 teaspoons sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
Spicy Tuna Roll Bowl
- 1/2 cup cooked brown rice
- 1 (5 oz) can tuna drained
- Sliced cucumbers
- Shredded carrots
- Sliced avocado
Other Optional Toppings
- Sesame seeds
- Pickled ginger
- Jalapeños
- salt to taste
- pepper to taste
- Drizzle of sesame oil
Recipe Video
Instructions
Spicy Mayo Dressing
Whisk all ingredients together until well combined.
Spicy Tuna Roll Bowl
Place all ingredients (including optional toppings, if desired) into bowl.
Pour on dressing, to taste.
Toss to combine.
Serve and enjoy!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:N/A
Reheat:N/A
*Storage times may vary based on temperature and conditions
Notes
*Makes enough for 2-4 bowls depending on how much sauce you like.
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Nutrition Information
Nutrition Facts
Spicy Tuna Roll Bowl Recipe
Amount Per Serving (1 bowl + half the dressing)
Calories 397 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 64mg21%
Sodium 1083mg47%
Potassium 413mg12%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 1g1%
Protein 36g72%
Vitamin C 6.8mg8%
Calcium 20mg2%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: spicy tuna roll, spicy tuna roll bowl, tuna roll bowl
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Course: Lunch, Main Dish
Cuisine: American, Asian
Author: Jennifer Debth
This post has been updated to provide more detailed content.
Reader Interactions
Anonymous
Sydney, New South Wales
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EK
Brooklyn, New York
The difference in a sushi (chirashi bowl) is in culture and ingredients. In a Japanese Chirashi bowl, the rice is sushi rice, which is prepared w the typical vinegar, salt and sugar mixture for all rice used for sushi. The ingredients can all vary but typically japanese style omelet, cooked crab sticks, cooked shrimp, cooked octopus, and a variety of RAW fish and roe, its presentation and offerings remain in a very traditional set approach. A poke bowl is an offshoot of the chirashi bowl, hailed from modern hawaii. The rice is typically not seasoned w vinegar and served up plain, it was traditionally chopped up marinated tuna w soy sauce, vinegar, seaweed and sesame oil and seeds, often found in supermarket quick food counters….but since it became popular, salmon was added, then it evolved to almost anything that strikes your fancy, can be added, often accompanied by edamame, vegetables, nuts and a myriad of sauces, the creativity knows no bounds.
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Angel
Blue Bell, Pennsylvania
I used sambal oelik for added heat instead of siracha. So good!
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Jennifer @ Show Me the Yummy
Thanks Angel!
Joanna
St Louis, Missouri
I used regular mayo, but to thin the sauce out a bit, I used the tuna water from the can. It worked out amazing, and this will be something that I make every month!
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Joanna
St Louis, Missouri
I forgot to add one thing, I put seaweed snacks on top for a good salty crunch.
Jennifer @ Show Me the Yummy
Love it!
Jennifer @ Show Me the Yummy
So smart!! Thanks Joanna!
Anonymous
St Louis, Missouri
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Anonymous
Slough, England
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Skyy
United States
The outcome is so good I wouldn’t have thought it was so easy to make!
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Jennifer @ Show Me the Yummy
Thanks Skyy! Those are the best types of recipes! 🙂
Cee
North York, Ontario
The sauce is the bomb!!!!I used toppings I already had at home along with the tuna :-edamame– Japanese pickle– Cucumber– imitation crab meat– fried onions– some chopped lettuce– sushi seaweed seasoning It tasted like what I have paid 20$ for before at a poke bowl restaurant. I was only missing the avocado ( hopefully next time I will have ripe ones ). Will try with different toppings and eventually different protein ! Thank you ! Makes such a Great pack before hand lunch .
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Jennifer @ Show Me the Yummy
I’m so glad you love the sauce!! Your combination sounds delicious 🙂
Elle
Applecross, Western Australia
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Brittney
Mountain View, California
I don’t think I’ve ever left a review on a recipe but after repeatedly coming back to this one, I figured I should!:) Such a quick and easy lunch! I know some people may not like this but I always use plain Greek yogurt instead of mayo and the dressing is still SO delicious! Thanks for a great recipe!
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Jennifer @ Show Me the Yummy
Aw yay!! Thanks so much!! 🙂
Anonymous
Denver, Colorado
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Anonymous
Canada
Anonymous
Dallas, Georgia
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Melanie
Toronto, Ontario
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Anonymous
San Francisco, California
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Anonymous
Tucson, Arizona
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Anonymous
United States
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Remmy
Livonia, Michigan
Absolutely delicious! I loved the spicy mayo and it went really well with all the ingredients in the rice bowl- will definitely make this again!
Reply
Jennifer @ Show Me the Yummy
Thanks Remmy 🙂
Anonymous
United States
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Priya
West New York, New Jersey
really really great recipe. i doubled the rice and halved the sauce. subbed a couple of ingredients and still delish! it’s a keeper.
Reply
Jennifer @ Show Me the Yummy
Thanks so much Priya!
Anne
Tracy, California
Making tomorrow from a clients Yellow fin tuna he caught and had canned (with Jalapenos). I am using wild rice for some crunch and flavor different from regular rice. I also grow micro greens and sprouts in my motorhome (no more going to the store and these are always fresh) so I will add some daikon micro greens and hot mix sprouts to the top after mixing all together. Also have some packs of seaweed which I will cut on top with the fresh micro greens and sprouts.
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Jennifer @ Show Me the Yummy
Sounds absolutely delicious!! 🙂
Meghan
Hayward, California
Love it!! It’s quick, easy, healthy, and the whole family loves it!
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Jennifer @ Show Me the Yummy
Thanks Meghan!
Christine
Los Angeles, California
OMG, I can’t believe how delicious this was and it was so easy too! I will be making it again for sure. Thank you!
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Jennifer @ Show Me the Yummy
Aw thank you!
Irene
Irvine, California
The mayo sauce was so good and versatile. I have some leftover and drizzled it on other salad bowls. We loved this idea of sushi bowl. It works with Korean bibimbap as well, as we switched out canned tuna with bulgogi meat for protein (and fried egg). Thanks for the recipe and inspiration!
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Jennifer @ Show Me the Yummy
LOVE the idea of the bulgogi meat and fried egg… yum!
Natalie
Towaco, New Jersey
Thank you!!! I have this for lunch several times a week. It’s my favorite. I will also halve the sauce to mix with 1 5oz can tuna and it is good as a tuna melt
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Jennifer @ Show Me the Yummy
Love the tuna melt idea!
jenna
San Lorenzo, California
the best tuna bowl ever!
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Jennifer @ Show Me the Yummy
Thank you, Jenna!
Anonymous
Alexandria, Virginia
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Lexi
Canada
I cut the sesame oil in half because I find it strong and it was perfect!! This would also be great with crab as a “California bowl”
Reply
Jennifer @ Show Me the Yummy
Thanks, Lexi!
Anonymous
Beirut, Beyrouth
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Hanna
United States
HOLY ISHHH!!! Made this and wasn’t expecting to absolutely LOVE the sauce. I added onions & green onions but truly the sauce was such a A+, thank you!
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Jennifer @ Show Me the Yummy
Thank you, Hanna!! So glad you loved it 🙂
Lynne
Minneapolis, Minnesota
Yummy as described ! Will make it again. Thanks
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Jennifer @ Show Me the Yummy
Thanks, Lynne!
RoseAnne
Littleton, Colorado
Yum!! I made this today and it was excellent. I drizzled some soy sauce on top and a little bit of crushed up French fried onions. Otherwise made everything as recipe stated. Served on top of brown rice. I don’t know how I didn’t think of doing before! You are a genius. Both me and hubby loved it. Bonus it makes a very pretty presentation. Thanks for sharing!
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Jennifer @ Show Me the Yummy
Aw, thank you, RoseAnne! So glad you both loved it!! 🙂
Ellie
Whitehorse, Yukon
When I saw this recipe I thought it looked really good. When I made it though, it failed. It did not taste good at all. I don’t know what I did wrong.
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Jennifer @ Show Me the Yummy
Hi Ellie! Can you give me a little more information? How did it fail? Was it the rice? The sauce? The toppings? Happy to help figure out what you did wrong!
Deb
Montreal, Quebec
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Anonymous
Bloomfield, Connecticut
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Anonymous
United States
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Anonymous
Visalia, California
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MK
Arlington, Virginia
Because we’re living in the time of social distancing, a lot of the foods that used to be so accessible for me are out of the question. I never even thought I could recreate a poke bowl at home without the real nice sashimi, or all of the other things on top. This was a big hit! Word of warning, though: apple cider vinegar is NOT a good substitute for rice vinegar. I know you didn’t suggest it but I tried it since I used the last of my rice vinegar to make pickled onions (omg so good) and immediately regretted it. My sauce took a little bit of work to fix because of my own misstep. The key was adding more sriracha and then a teeny tiny dash of agave to cut down the heat but keep the flavor.. and then eventually just some of the rice vinegar pickle juice because nothing can really replace that. I did mine with a lettuce base, leftover rice, the tuna, red onion, avocado, and the last of my pickled ginger. Thank you for the inspiration!
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Jennifer @ Show Me the Yummy
You’re so welcome! Glad you enjoyed! Stay safe!!
E
Columbia, Maryland
My family and I love this simple, yet amazing recipe. We call it restaurant quality, but we’re happy we don’t have to pay restaurant prices. I make the recipe as described, but one add on that’s not listed is a must for us…nori. We bought just one package when we first made this, and it has lasted through multiple servings. The nori makes it taste and feel very authentic and takes it over the top for us. Thank you for this amazing recipe!
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Jennifer @ Show Me the Yummy
You’re so welcome! I’ll have to try it with nori 🙂
Kaylie
Columbia, Missouri
Thank you SO MUCH for this recipe. I made it one day when I was craving spicy tuna, but trying to save money. Now my husband and I eat this at least once a week, Tuna Bowl Tuesdays; it is his favorite meal! So quick and easy and perfect for the days when our school and work schedules are opposite- we still have a little time to eat together. It’s SO YUM. We do the usual carrots, cucumbers, and avocado, but we are trying to think of some creative things to add to spice it up once in a while!
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Jennifer @ Show Me the Yummy
You’re so welcome! So glad you and your husband love it. 🙂 I think bell peppers could be a fun addition! You could definitely bulk it up with some romaine or cabbage as well! I hope that helps. 🙂
Erika
Columbia, Maryland
This looks great! Thinking of packing this for my daughter’s school lunch, but is the rice best eaten warm or cold? Should I pack it fully-made with ice in her lunch bag, or deconstruct it and send the rice in a thermos. How is it best served? Thank you.
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Jennifer @ Show Me the Yummy
I eat this bowl cold 🙂
Elissa
Loved this recipe! We doubled the quantities to serve two and were left with a bit of extra sauce. So I repurposed it for a coleslaw dressing the next day, just thinned out with an extra splash of rice wine vinegar and olive oil, it was also amazing!
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Jennifer @ Show Me the Yummy
Thanks so much Elissa! 🙂
Michelle
Boulder, Colorado
I’m so making this and putting torn nori sheets on top!!
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Jennifer @ Show Me the Yummy
Love it!!! 🙂 You’ll have to let me know how it turns out!
Marina
Philadelphia, Pennsylvania
Just like this recipe, that sriracha mayo dressing looks *almost* too good to be true. 😉 I’m such a huge fan of bowls like these and tuna rolls in general! Sushi is high up on my list, next to Mexican food of course!! 😛
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Jennifer @ Show Me the Yummy
Aww thanks Marina!!! <3
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