This Spicy Tuna Roll Bowl is inspired by a sushi favorite: spicy tuna rolls! It is so easy to make with all of the fixings of a spicy tuna roll, including tuna, cucumber, avocado, rice, and a spicy mayo dressing, all in the ease of one bowl!
Spicy Tuna Roll Bowl
Spicy tuna rolls are my absolute favorite sushi. But sushi can be expensive to buy, and difficult to make. Enter the Spicy Tuna Roll Bowl! It’s super easy, super quick, inexpensive, and most importantly, mouthwateringly yummy.
Spicy Tuna Roll Bowls feature seasoned rice, tuna, fresh toppings such as avocado and cucumber, and a dynamite spicy sauce that brings the whole dish together. This deconstructed spicy tuna roll is a fresh and filling meal that you'll make on repeat.
Is the Tuna in Spicy Tuna Rolls Raw?
In traditional Japanese tuna rolls that you get at your favorite sushi restaurant, yes the tuna is raw.
However, raw tuna is more expensive and more difficult to handle, so for the purposes of quick, easy, and affordable recipes, I'm using regular canned tuna here.
What Kind of Tuna Should I Use?
I prefer canned chunk light tuna in water or that comes in packets. You can also use in oil, if that's your preference. We will drain out the water or oil for the recipe.
I also prefer chunk light tuna because it is made from skipjack tuna, a smaller species, and therefore contains less mercury than albacore, which is a bigger species (and thus carries more mercury).
This recipe also works for salmon! I like the salmon in the packets because there's no skin or bones.
What Kind of Rice Should I Use?
You can use sushi rice, which is a short grain white rice. However, I don't like the stickiness of it in these bowls. A good medium-sticky alternative is calrose rice, or you can stick to the classics and just use long grain white or brown rice.
I most often use long grain white rice, and occasionally the Calrose rice.
You can prep a big batch of rice and refrigerate before making your bowls. Or you can also use steam bags of rice, minute rice, or even cauliflower rice.
Additional Toppings for the Spicy Tuna Roll Bowl
You can also add some additional toppings that are not included with measurements in the recipe itself. Here are some ideas:
- Black or white sesame seeds - toast them for even more flavor!
- Sliced jalapenos for some heat
- An extra drizzle of sesame oil
- Roasted seaweed (sushi nori)
- Green onions
- Extra soy sauce
- Pickled ginger
Let's Talk About the Sauce
The sauce is what makes it. Truly. It brings the whole dish together and makes it taste just like my favorite sushi roll.
I'm usually all about cooking with what you have and using substitutions, but absolutely make this recipe with the ingredients it calls for! The sesame oil makes it taste JUST LIKE the sushi, and the lemon juice adds just the right acidity.
The only thing that you can swap out if you have it on hand is the mayonnaise for Japanese mayonnaise for an even more authentic flavor.
And don't just drizzle, guys. Smother it on. You will thank me.
More Asian Fusion Recipes You'll Love
- Banh Mi Burgers - classic banh mi flavors on a hamburger for a fun twist
- Asian Beef Tacos - tacos seasoned with teriyaki and a tangy slaw
- Easy Fried Rice - the best and easiest fried rice to make at home, even better than your favorite takeout.
- Ginger Pork Stir Fry - a quick stir fry with pork and lots of fresh veggies served over rice noodles or rice.
Spicy Tuna Roll Bowl
Spicy Mayo Dressing
- 3 tablespoons mayo
- 1.5 tablespoons Sriracha
- 1 teaspoon lemon juice
- ½ teaspoon sesame oil
- 1 cup cooked white or brown rice
- ½ tablespoon rice vinegar
- ½ tablespoon soy sauce
- 1 (6 ounce) can tuna in water drained well
- ½ avocado diced
- ¼ cup cucumber cut into strips or match sticks
- ¼ cup carrot shredded or match sticks
- Additional Toppings: sesame seeds, jalapeno slices, roasted seaweed, salt, or pepper
Spicy Mayo Dressing
- Combine all dressing ingredients in a small bowl or jar. Whisk together, using a fork until well combined. Set aside.
Tuna Roll Bowl
- Mix rice with rice vinegar and soy in a medium bowl.
- Place all remaining ingredients on top of rice.
- Pour on dressing to taste. Toss to combine.
- Serve and enjoy!
- Tuna: I usually use chunk light tuna in water. You can also sub tuna all together for salmon.
- Storage: All of the components of the bowl can be stored separately (including the sauce) covered in the refrigerator for 3-5 days and assembled just before serving.
UPDATE INFO: This recipe was originally published in June 2018. It was updated with new pictures, tips, and video and republished in June 2022.
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