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I make this Tuna Rice Bowl when I want a real meal, but can’t manage more than 15 minutes at the counter. There’s something almost meditative about building these layers: warm rice on the bottom, creamy tuna with just enough sriracha heat in the middle, and cool cucumber and avocado arranged around the edges. I love how the warm and cool elements play against each other, while the sprinkle of furikake adds a savory crunch that makes you keep coming back for another bite.
This is my riff on a wildly popular New York Times recipe that I’ve adjusted to turn from side dish to complete meal. The cucumber gives you that fresh crunch that cuts through the richness, while slices of avocado make everything more satisfying against the kick of sriracha in the tuna. The whole thing comes together in minutes once your rice is ready, making it perfect for those nights when you’re staring into the pantry wondering what’s possible.
Table of Contents
Tuna Rice Bowl Ingredients
- White Rice: Short or medium grain varieties work best here. I keep both in my pantry, though sometimes I’ll swap in brown rice when I want a heartier bowl.
- Canned Tuna in Olive Oil: The olive oil makes tuna much more flavorful than water-packed. I drain it well but don’t rinse to hold onto as much flavor as possible. Skipjack or albacore packed in olive oil has better flavor and lower mercury than generic ‘light’ tuna.
- Mayonnaise: Full-fat creates the creamiest, best tasting tuna mixture.
- Sriracha Sauce: That rooster bottle that’s probably in your fridge already. If yours has been sitting there for a year or two, it’s time to replace it.
- Toasted Sesame Oil: Look for the dark amber color, not the light. I keep mine in the refrigerator after opening to keep it fresh longer.
- Soy Sauce: Either regular or low-sodium work fine. I’ve made this with both depending on what’s in my pantry.
- Cucumbers: English or Persian cucumbers have fewer seeds and thinner skin, but standard cucumbers work well too. Just peel them if the skin is tough.
- Avocado: Choose one that yields slightly to gentle pressure. To prevent browning, wait until just before serving to slice.
- Green Onions: Both white and green parts add a mild onion flavor. Look for bright, crisp stalks with no wilting.
- Furikake: This Japanese rice seasoning typically contains seaweed and sesame seeds. It adds the perfect savory finish and is worth finding at Asian markets or online (here is the one I use).
4 Recipe Tips
- Time the Rice Right: For the best experience, assemble the bowls while the rice is still warm but not hot. I love the contrast with the cool toppings in this bowl.
- Mix with Care: When you’re combining the tuna mixture ingredients, fold gently rather than stirring vigorously. You want to preserve some texture rather than creating a uniform paste.
- Adjust the Heat: Start with 1 tablespoon of sriracha, taste, and add more if you like it hotter—remember, you can always add heat but can’t take it away.
• Mild: ½ tablespoon
• Medium: 1 tablespoon (default)
• Hot: 1 tablespoon + a drizzle of chili oil or pinch of gochugaru - Slice Strategically: Cut cucumbers and avocado to similar thickness for the most balanced bites. I try for about ¼-inch slices.
Recipe Options:
- Swap the Base – Use sushi rice for classic stickiness, short-grain brown rice for extra fiber, or cauliflower rice when you want it lighter.
- Top It Off – Craving more kick or crunch? Drizzle chili oil or sprinkle gochugaru for heat, then add thin radish slices, quick-pickled veggies, or a spoon of cucumber kimchi.
- Meal-Prep Friendly – Mix the tuna up to a day ahead; the flavors mellow nicely. Store rice and toppings separately, then assemble bowls just before eating.
FAQ
Yes. Cold sushi or jasmine rice reheats well. Microwave with a damp paper towel 1 minute, then assemble bowls as usual.
Skipjack or “light” tuna averages lower mercury than albacore. Drain well and proceed with the recipe.
Swap half the mayo for plain Greek yogurt or use avocado-oil mayo; the flavor stays creamy but reduces calories.
Replace soy sauce with tamari or coconut aminos and double-check your furikake label for wheat-free certification.
How to Store
If you’re making bowl components ahead, store the tuna mixture, cooked rice, and fresh vegetables separately in airtight containers. The tuna mixture will keep for up to 2 days in the refrigerator, rice for 4-5 days, and sliced cucumber for about 2 days.
I add this Tuna Rice Bowl to our weekly menu often simply because it tastes better than a quick meal has a right to. It’s funny how something thrown together with pantry staples and a couple fresh ingredients can feel more satisfying than meals I’ve spent hours on. I’ll take the contrast between the warm rice, sriracha-spiked tuna and cool cucumber slices over takeout anytime. Keep these ingredients on hand, and you’ll always be less than 30 minutes away from a real meal – no matter what kind of day you’ve had.
More Amazing Canned Tuna Recipes
How to Make Tuna Rice Bowls
Cook the rice according to package directions while you prepare the other components. Then, in a medium bowl, flake the drained tuna with a fork until it breaks apart. Add the mayonnaise, sriracha, sesame oil, and soy sauce, then stir until everything is well combined.
Peel and slice the cucumbers into thin rounds and cut the avocado into slender slices. Thinly slice the green onions crosswise for garnish. To assemble, divide the warm rice between serving bowls and spoon the tuna mixture on top. Arrange cucumber and avocado slices around the edges, then sprinkle with green onions and furikake.
Tuna Rice Bowl
Ingredients
- 1 cup white rice short or medium grain, (recipe note #1)
For the Tuna
- 3 cans tuna in olive oil (5-ounce cans) well drained
- 1/3 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon toasted sesame oil omit if using homemade sesame mayonnaise
- 2 teaspoons soy sauce
For the Bowl
- 2 medium cucumbers peeled if needed and thinly sliced into rounds
- 1 large avocado thinly sliced
- 2 green onions thinly sliced crosswise
- furikake to taste
Instructions
- Cook rice according package directions on the stove top or in a rice cooker. (Keep warm or at room temperature.)
To make the Tuna:
- Meanwhile, in a medium bowl, flake the drained tuna with a fork. Add next 4 ingredients (mayonnaise through soy sauce) and stir until well combined.
To Assemble Bowls:
- Divide warm rice evenly between 4 serving bowls. Spoon on tuna mixture, and arrange cucumber and avocado slices around the edges of each bowl. Garnish with green onions and sprinkle with furikake; serve.
Notes
- Brown rice is also excellent for this bowl.
- Note that total time does not include cooking rice as that will depend on your method.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
