Why You’ll Love This Recipe
I enjoy this recipe because it has all the flavors of a spicy tuna sushi roll without the hassle of rolling sushi. I can whip it up in just 20 minutes, and it’s naturally gluten free, dairy free, egg free, and can be low carb if I choose cauliflower rice. It’s a perfect weeknight meal, packed with freshness and spice, and it feels both nourishing and indulgent at the same time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
5 oz can tuna, drained, Wild Planet Albacore Tuna recommended
1 avocado, diced
1 mini cucumber or 1/4 English cucumber, thinly sliced
1/2 cup shredded carrots
1/2 cup shelled edamame
1 green onion, sliced on the bias
1 jalapeno, thinly sliced
.35 oz package dried seaweed snacks, cut into strips, see notes
For serving: slightly cooled cooked white, brown or cauliflower rice, gluten free Tamari, toasted sesame seeds
For the Spicy Mayonnaise:
1/2 cup mayonnaise or vegan mayo
2 Tablespoons sriracha
1/2 teaspoon lemon juice
1/2 teaspoon sesame oil
Directions
For the Spicy Mayonnaise:
I combine all the mayo ingredients in a small bowl and set it aside. I like making this ahead since the flavors get even better after sitting for a while.
For the Bowls:
I add the drained tuna to a bowl, then mix in about 1/4 cup of the spicy mayo (sometimes more if I want extra creaminess). I scoop rice into serving bowls, top with the tuna mixture, then layer on avocado, cucumber, carrots, edamame, green onion, jalapeno, and seaweed. To finish, I drizzle with tamari, add more spicy mayo, and sprinkle with sesame seeds.
Servings and Timing
This recipe makes 4 servings. It takes about 20 minutes total to prepare, making it an ideal quick lunch or dinner.
Variations
I sometimes swap the tuna for cooked salmon or even tofu for a vegetarian version. If I want extra crunch, I add pickled ginger or radish slices. For a low-carb twist, I use cauliflower rice, and when I want a heartier bowl, I serve it over brown rice or quinoa.
Storage/Reheating
I like storing leftovers in an airtight container in the fridge for up to 2 days. To keep the avocado fresh, I dice it just before serving rather than storing it mixed in. The spicy mayo can be made in advance and refrigerated for up to 5 days. These bowls are best eaten cold, so I don’t reheat them.
FAQs
Can I use fresh tuna instead of canned tuna?
Yes, I can use sushi-grade tuna if I want a more authentic sushi bowl flavor.
Can I make this recipe ahead of time?
I can prep all the ingredients in advance, but I like to assemble the bowls just before eating for the best texture and freshness.
What can I use instead of mayonnaise for the spicy sauce?
I sometimes use Greek yogurt for a lighter version, though it will be tangier.
How spicy are these bowls?
The spice level depends on how much sriracha and jalapeno I add. I adjust it to my preference.
Can I make this recipe low carb?
Yes, I use cauliflower rice instead of white or brown rice when I want a low-carb option.
How do I keep the seaweed crispy?
I cut and add seaweed just before serving so it doesn’t get soggy in the bowl.
Is this recipe gluten free?
Yes, as long as I use gluten free tamari instead of soy sauce.
Can I double this recipe?
Absolutely, I often double the ingredients when I want to meal prep or serve more people.
Can I use frozen edamame?
Yes, I just thaw it before adding it to the bowls.
What’s the best rice to use?
I prefer short-grain white rice for a sushi-like texture, but brown rice or cauliflower rice both work well.
Conclusion
I love how these Spicy Tuna Roll Bowls bring the flavors of sushi into a quick and simple meal I can make at home. With fresh vegetables, creamy avocado, and a kick of spicy mayo, it’s a bowl that feels vibrant, filling, and customizable. Whether I keep it light with cauliflower rice or hearty with brown rice, this dish never disappoints.
