Canned tuna is taken up a notch with coconut yogurt, sriracha, coconut aminos, rice vinegar, and ginger. Serve over homemade sushi-style rice with your favorite toppings for a healthy lunch or weeknight dinner.
Canned fish is having a moment, and for good reason: it’s affordable and convenient, and a can of tuna delivers plenty of protein. This Spicy Tuna Sushi-Inspired Bowl is a quick, satisfying answer to sushi cravings when you want to make dinner at home.
The whole meal takes roughly the same time as cooking jasmine rice. While the rice simmers, you can prepare the spicy tuna mixture and slice your vegetables. If you already have precooked rice in the freezer, this recipe becomes even faster.
When the rice is ready, assemble your bowl and load it with the spicy tuna and fresh toppings. This recipe is very flexible — customize the bowl to suit your taste or clear out the fridge.
If you try it, I’d love to see your version on Instagram, @olivia.adriance. Enjoy!
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Ingredients for Canned Tuna Sushi Bowl
A DIY sushi bowl lets you choose the components. Use the list below as a guide and swap or add toppings based on what you like or have on hand.
- White Rice: Jasmine rice works beautifully, but any short- or medium-grain rice will do. Precooked frozen rice speeds the process.
- Rice Vinegar: Adds the characteristic tang to sushi rice. Use unseasoned rice vinegar for the spicy tuna mix as well.
- Honey: A small amount helps give the rice a slightly sticky, balanced finish.
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- Tuna: Canned tuna is convenient, though some varieties are higher in mercury. Choose sustainably sourced brands when possible, or use canned salmon as an alternative.
- Coconut Yogurt: Adds creaminess without traditional mayo. If you prefer, swap in mayonnaise.
- Sriracha: Adjust between 1/4 and 1/3 cup depending on desired heat. Taste as you go.
- Coconut Aminos: A gluten-free soy sauce alternative that pairs well with the tuna. Tamari or regular soy sauce can be used if not avoiding gluten.
- Fresh Ginger: Grated ginger brightens the flavor and is essential for a sushi-style bowl.
- Serving Suggestions: Suggested toppings include chopped seaweed, edamame, thinly sliced cucumber, shaved carrot, and green onions. Avocado, sesame seeds, radishes, or chopped peppers also work well.
Step-by-Step Instructions for Spicy Tuna Bowls
Make the rice:
Rinse 1 cup of rice until the water runs clear. Combine the rinsed rice, 2 cups water, and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook for about 20 minutes until the water is mostly absorbed.
Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork, then gently stir in 1 tablespoon rice vinegar and 1 tablespoon honey. Set aside.
Make the spicy tuna:
While the rice cooks, combine the drained canned tuna with 3/4 cup coconut yogurt, 1/4–1/3 cup sriracha (to taste), 2 tablespoons coconut aminos, 2 tablespoons unseasoned rice vinegar, and 3/4 teaspoon grated fresh ginger. Mix and break up the tuna until the dressing is distributed evenly.
Assemble the bowls:
Spoon the prepared rice into bowls and top with the spicy tuna. Add sliced cucumber, shaved carrot, edamame, green onion, chopped seaweed, or any other toppings you enjoy. Serve immediately and dig in.
More Sushi-Inspired Recipes You’ll Love:
- Spicy Salmon Sushi Bowls
- Honey Sriracha Glazed Salmon Bowls
- Miso Tuna Salad Handrolls
- Spicy Tuna Salad Lettuce Wraps
SPICY TUNA SUSHI-INSPIRED BOWL
Ingredients
For the Rice:
- 1 cup white rice, rinsed
- 2 cups water
- ½ teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon honey
For the Spicy Tuna:
- (3) 5-ounce cans tuna
- ¾ cup coconut yogurt
- ¼ – ⅓ cup sriracha
- 2 tablespoons coconut aminos
- 2 tablespoons unseasoned rice vinegar
- ¾ teaspoon grated fresh ginger
For Serving:
- Chopped seaweed
- Edamame
- Thinly sliced cucumbers
- Shaved carrot
- Green onions
Instructions
Make the Rice:
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Add rinsed rice, water, and salt to a small saucepan and bring to a boil. Reduce to low, cover, and simmer about 20 minutes until most liquid is absorbed.
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Remove from heat and let sit, covered, for 5 minutes.
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Fluff with a fork and stir in rice vinegar and honey. Set aside.
Make the Spicy Tuna:
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While the rice cooks, combine tuna, coconut yogurt, sriracha, coconut aminos, remaining rice vinegar, and grated ginger. Mix and break up the tuna until well combined.
Assemble the Bowls:
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Divide the rice into bowls, top with spicy tuna and your chosen toppings. Serve immediately.
Notes
Nutrition
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Carbohydrates: 59g
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Protein: 10g
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Fat: 1g
Nutrition information is automatically calculated and should be used as an approximation.
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