This Tuna Rice Bowl comes together in just 15 minutes, with rice, creamy spicy tuna, fresh veggies, and a splash of lemon for extra flavor.
author’s note
The Ultimate 15-Minute Meal!
If you’re on TikTok, you’ve probably seen the viral salmon rice bowls that everyone’s raving about. Have you tried them yet? Well, those bowls inspired this dish. Except we’re cutting down on prep time even more!
I found some shortcuts to get this bowl on your table in 15 minutes or less—and trust me, it does not disappoint.
Even my kids love them. I just adjust the sriracha in the sauce to make it a little milder (it’s not super spicy, but my kids aren’t fans of much heat), and boom—everyone’s happy with a meal that’s quick, satisfying, and full of flavor.
Tuna Rice Bowl Ingredients
The ingredients are in the recipe card below, but a few to note:
- Rice: Use leftover rice to save time, or microwave Minute Rice for a quick option.
- Tuna: Look for tuna packed in olive oil, like Genova’s® albacore, for the best flavor.
- Mayo: I’ve tested with Kewpie, light, and regular mayo and all work great!
- Sriracha: Start with a small amount of sriracha and adjust to your spice tolerance.
Tuna Rice Bowl Toppings
The toppings are what take these bowls to the next level!
- Avocado: Press gently to check ripeness; it should feel soft, like the tip of your nose.
- Cucumbers: Use English or Persian cucumbers for crunch and great flavor.
- Lemon: Gives a fresh, tangy flavor. The more lemon, the better!
- Black Sesame Seeds: Find them in the spice section near regular sesame seeds (not poppy seeds).
Storage
Leftovers?
Leftovers: Store leftovers tuna rice bowl in an airtight container in the fridge for up to 2 days. Keep the toppings separate.
More Easy Tuna Recipes:
Seafood
Tuna Patties
Lunch
Avocado Tuna Salad
Salads With Meat
Mediterranean Tuna Salad
Salads
Tuna Macaroni Salad
Tuna & Rice Bowl
Ingredients
- 1 cup cooked white rice (or 1 packet of cooked Minute rice) (Note 1)
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- Salt and pepper
- 1 can (4-5 oz) tuna in olive oil drained (Note 2)
- 2 tablespoons mayo
- 2 teaspoons Sriracha plus more for topping (Note 3)
- Toppings as desired 1 small Persian/salad cucumber, 1/4th of a large ripe avocado, 1 large lemon
- Optional toppings black sesame seeds, 1 green onion
Instructions
- RICE: Thinly slice the green onion, separating the green top section from the bottom whites. Measure out one cup of cooked and cooled rice. Or, follow package instructions to microwave packets of Minute Rice then add to a bowl. Drizzle in vinegar, soy sauce, a pinch of salt & pepper, and bottom whites of green onions. Stir.
- MAYO: In another small bowl, combine the tuna, mayonnaise, sriracha, and another pinch of salt & pepper. Thinly slice cucumber and add a tiny pinch of salt.
- ASSEMBLE: Add tuna mixture on top of the rice. Add cucumber, remaining green onion, and diced avocado, Drizzle extra sriracha on top of everything if desired. Squeeze on lots of lemon and sprinkle on black sesame seeds if using. Enjoy promptly.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just tried this and it was great! I didn’t feel like cooking what I had in the fridge but I was able to easily throw this together with rice I already had cooked and a can of tuna. I didn’t have any toppings or green onion on hand so mine was pretty plain but it was still great with the base seasoning and sauces. I look forward to using this recipe again and adding more to it!
I am so thrilled to hear this! Thanks so much for your comment Amanda!
Cant wait to make this soon for me can i use tofu and vegan mayo i never had quickest tuna and rice bowl before perfect for my after office meals love your recipes as always brightens up my day everyday after work
You’re going to love this one! Thanks Ramya! 🙂