Spicy Tuna Salad Bowl {easy, high protein, just like takeout! }

Whenever I’m craving sushi but want something quick, these bowls are the first thing I make. They have your favorite creamy, spicy, sushi-style tuna layered over hot rice with crispy veggies and tons of toppings. It feels like takeout, but takes less than fifteen minutes.

I also love the flexibility of this bowl. You can adjust the heat, swap in your favorite veggies, pile on avocado, or make it low-carb with cauliflower rice. It’s simple, satisfying, and always hits the spot.

before starting

Here are some helpful considerations to help you succeed before you get started. These tips will save you time and help you customize your bowl to your liking.

• Choose your tuna: Any canned tuna will work, but adding water makes for a lighter meal. For a milder flavor and firmer texture, choose albacore tuna. If you want a more traditional sushi flavor, bonito or tongol work well. Solid tuna is firmer, while chunks of tuna blend more easily into the hot sauce.
• Choose your base: Short-grain white rice or prepared sushi rice has a classic sticky texture that mimics restaurant sushi bowls. If you prefer something heartier, brown rice or quinoa will work. For a lighter bowl, use cauliflower rice or greens.
• Cool tuna mixture: If possible, refrigerate spicy tuna for at least 30 minutes. The flavor deepens and the texture improves.

How to Make Spicy Tuna Salad Bowl

Here are the steps to make these bowls, along with a simple, encouraging introductory sentence to guide readers through the process.

1. Mix hot sauce

This creamy sauce gives the bowl a classic sushi flavor. Combine Greek yogurt, mayonnaise, Sriracha sauce, soy sauce and rice vinegar. Taste and adjust until it works best for you.

2. Add tuna and vegetables and stir

Stir tuna, celery, and scallions into hot sauce. Mix gently until everything is combined. Calm down if you have time.

3. Assemble the bowl

Start with hot brown rice, then add spicy tuna, cucumber, cabbage and avocado. Finish with a sprinkle of crushed seaweed for a true sushi bowl flavor. If you double the dressing, add extra sauce.

Spicy Tuna Sauce

This is the milder, spicy mayo-style dressing used in the recipe. The traditional version usually uses Kewpie mayonnaise, a Japanese mayonnaise.

• 1/2 cup nonfat Greek yogurt or pureed avocado
• 1/3 cup low-fat mayonnaise
• 2 tablespoons Sriracha
• 4 teaspoons soy sauce or coconut aminos
• 2 teaspoons rice vinegar
• Optional: a drop of sesame oil

Instructions: Mix everything together and taste. Adjust the spiciness as needed, I always recommend starting with less. Refrigerate for an hour to allow the flavors to meld and deepen.

Food recommendations

Here are several delicious side dishes that pair perfectly with these spicy tuna bowls to make the meal feel more like your favorite sushi takeout.

• Asian Cucumber Salad: Light, crispy, and slightly tangy, it balances the heat of the spicy tuna.
• Miso soup: It’s warm and comforting, with a rich umami flavor that complements the cool, fresh bowl.
• Sesame green beans: Tender-crisp green beans and sesame seeds add texture and salty flavor.
• Quick pickled vegetables: Adds acidity and crunch, like kimchi in sushi.
• Garlic edamame: A protein-rich side makes the meal even more satisfying.
• Healthy Seaweed Salad: Bright, salty, and full of umami, it rounds out the sushi flavor.

Recipe Tips and Tricks

Here are some extra ways to customize your bowl and make it even more delicious.

• Add ingredients: Try sesame seeds, pickled ginger, shredded carrots, fresh herbs or extra nori.
• To use frozen rice: It’s a great shortcut for quick meal prep and reheats perfectly in minutes.
• Double the sauce: If you like your bowl spicy, doubling the seasoning is always a good idea.

Store and reheat

Here’s how to store and enjoy spicy tuna bowls safely and deliciously.

• Store (fridge): Place spicy tuna, rice and vegetables in separate airtight containers for best taste. Tuna will keep in the refrigerator for about 3-4 days.
• Reheat: Only reheat rice in the microwave or stovetop until hot. Serve spicy tuna and vegetables cold or at room temperature over hot rice.
• Leftovers: Put leftover spicy tuna into lettuce wraps, top a large salad, tuck into a sushi-style nori hand roll, or place in a roll with extra veggies.