Spicy Tuna Rice Bowl Recipe

Name: Spicy Tuna Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 1 cup uncooked long-grain rice; 1.5 cups water; 1 (7 ounce) jar tuna packed in olive oil; 0.5 cup finely diced red bell pepper; 0.25 cup finely diced jalapeno pepper; 0.25 cup finely sliced green onions; 0.33333334326744 cup seasoned rice vinegar; 0.5 lemon, juiced, or to taste; 2 tablespoons soy sauce; 2 teaspoons Sriracha hot sauce; 0.5 teaspoon sesame oil; 1 pinch Korean red pepper flakes (gochugaru), or to taste; 1 teaspoon finely sliced green onion, or to taste

Cook Time: 20 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 2 servings

1 cup uncooked long-grain rice
1 cups water
1 (7 ounce) jar tuna packed in olive oil
cup finely diced red bell pepper
cup finely diced jalapeno pepper
cup finely sliced green onions
cup seasoned rice vinegar
lemon, juiced, or to taste
2 tablespoons soy sauce
2 teaspoons Sriracha hot sauce
teaspoon sesame oil
1 pinch Korean red pepper flakes (gochugaru), or to taste
1 teaspoon finely sliced green onion, or to taste

Directions

Gather all the ingredients and prepare them for cooking.
Pour the rice into a heavy pot, add the water, and swirl the pot gently to allow the rice to settle.
Bring the water to a simmer over medium-high heat. Do not stir the rice during this process.
Once simmering, reduce the heat to low, cover the pot, and let the rice cook for 15 minutes.
While the rice is cooking, place the tuna in a large mixing bowl. Use your hands or a fork to break it up into smaller pieces.
Add the diced red bell pepper, jalapeno pepper, cup of sliced green onions, rice vinegar, lemon juice, soy sauce, Sriracha hot sauce, and sesame oil to the bowl with the tuna. Mix thoroughly with a fork until all ingredients are well combined.
Once the rice is done, turn off the heat and let it sit covered for 10 minutes.
After 10 minutes, fluff the rice with a fork to separate the grains and break up any large clumps.
Transfer the cooked rice into the mixing bowl with the tuna mixture. Stir everything together with a spoon until the ingredients are evenly incorporated.
Taste the mixture and adjust the seasoning if needed. Add more soy sauce, lemon juice, or hot sauce to your preference.
Serve the dish warm, at room temperature, or chilled like a rice salad. Garnish with red pepper flakes and the remaining 1 teaspoon of green onions.

Chef's Notes

If using unseasoned rice vinegar, you may want to add a pinch of sugar and salt to balance the flavor.

You can use any hot sauce you prefer. If you like a less spicy option, adjust the Sriracha to suit your taste.

If you use less dressing, opt for a short grain rice, and make it slightly stickier, you can press the mixture into balls and roll them in sesame seeds for a great handheld snack. These are perfect for lunch at work or a picnic.

Nutrition Facts (per serving)

Calories	583
Total Fat	10g (13% Daily Value)
Saturated Fat	2g (10% Daily Value)
Cholesterol	18mg (6% Daily Value)
Sodium	1495mg (65% Daily Value)
Total Carbohydrate	83g (30% Daily Value)
Dietary Fiber	4g (16% Daily Value)
Total Sugars	3g
Protein	38g (75% Daily Value)
Vitamin C	80mg (89% Daily Value)
Calcium	79mg (6% Daily Value)
Iron	7mg (37% Daily Value)
Potassium	544mg (12% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origin

The Spicy Tuna Rice Bowl is a modern creation inspired by Japanese sushi, combining the flavors of tuna, rice, and spicy seasonings. It is a perfect example of the growing trend of quick and convenient fusion dishes that blend traditional Japanese ingredients with contemporary flavors. The dish gained popularity in the U.S. during the 2000s, particularly in health-conscious and trendy food circles, as an alternative to more calorie-dense fast food. Its roots can be traced back to sushi and sashimi, where fresh tuna is the star ingredient, but with a more accessible and user-friendly presentation in the form of a rice bowl.

Regional Features

The Spicy Tuna Rice Bowl has distinct regional variations depending on the country and personal preferences. In Japan, similar rice bowls are served with raw tuna or marinated tuna. However, this dish, especially when paired with spicy condiments like Sriracha or sambal oelek, is more commonly associated with modern American and fusion cuisine. While rice is a staple in many Asian cuisines, it is often served with various toppings like marinated seafood, vegetables, and sauces. The spicy element in this particular dish is what sets it apart from traditional Japanese preparations.

How It Differs from Similar Dishes

Unlike traditional sushi, which consists of raw fish served atop vinegared rice, the Spicy Tuna Rice Bowl incorporates a variety of bold flavors and textures. The tuna is often mixed with spicy condiments, such as Sriracha and soy sauce, giving it a tangy, umami-rich flavor that contrasts with the neutral rice. Additionally, while sushi is usually served as individual pieces, this rice bowl is a single, hearty meal. Another key difference is that the rice is typically cooked in a more relaxed, informal manner in the bowl, which contrasts with the precise preparation of sushi rice.

Where It Is Typically Served

The Spicy Tuna Rice Bowl is commonly found in casual dining establishments, particularly in sushi bars, fusion restaurants, and food trucks that specialize in modern Asian cuisine. It's a popular choice for lunch or dinner, especially in urban areas where people seek fast, flavorful meals. This dish has also gained popularity as a meal prep option due to its simplicity and ability to be made ahead of time. The bowl's versatility makes it an ideal dish for both home cooks and restaurant chefs looking for a vibrant, satisfying meal that can be adapted to different tastes.

Interesting Facts

While tuna is the traditional fish used in this dish, variations can be made with salmon, shrimp, or even tofu for a vegetarian option.
The dish is not only popular in North America but has also gained traction in European countries where sushi and Asian-inspired dishes are becoming more mainstream.
Spicy Tuna Rice Bowls can be customized with different vegetables like cucumbers, carrots, or avocado, offering an endless variety of flavor combinations.
Despite its recent rise in popularity, the Spicy Tuna Rice Bowl is a perfect example of how Japanese cuisine has evolved and merged with international food trends, creating new, exciting dishes.

FAQ about Spicy Tuna Rice Bowl Recipe

Leftover Spicy Tuna Rice Bowl should be stored in an airtight container in the refrigerator. It can be kept for up to 2 days. If storing for longer, it’s recommended to store the tuna and rice separately to maintain the texture of the rice. Reheat the rice and tuna separately before serving, or enjoy it cold as a rice salad.

Yes, you can substitute brown rice for white rice. However, keep in mind that brown rice requires a longer cooking time, so you will need to adjust the cooking instructions accordingly. Brown rice also has a firmer texture, which may slightly alter the final dish.

While the recipe calls for tuna packed in olive oil to enhance flavor, you can use canned tuna in water if you prefer a lighter option. You may want to add a little more olive oil or other seasonings to compensate for the lack of oil.

Yes, the spiciness can be adjusted to your preference. You can reduce or omit the jalapeño and Sriracha hot sauce if you prefer a milder dish. Alternatively, you can add more hot sauce or use a spicier pepper if you like it extra hot.

Yes, you can prepare the components of the Spicy Tuna Rice Bowl in advance. The rice can be cooked a day before and refrigerated. You can also prepare the tuna mixture ahead of time and refrigerate it. Just combine the rice and tuna mixture right before serving. The dish can also be enjoyed cold as a rice salad.

If you don't have sesame oil, you can substitute it with other oils like vegetable oil, olive oil, or even peanut oil. Keep in mind that sesame oil adds a distinct flavor, so the substitution may slightly change the overall taste of the dish.

Yes, if you don’t have seasoned rice vinegar, you can use unseasoned rice vinegar or even white wine vinegar. If using unseasoned vinegar, you may want to add a pinch of sugar and salt to replicate the flavor of seasoned rice vinegar.

Yes, you can substitute tuna with other proteins like cooked salmon, shrimp, or even a vegetarian option like tofu. Just make sure to adjust the seasoning and sauces accordingly to complement your chosen protein.

Yes, the Spicy Tuna Rice Bowl can be served cold. In fact, it makes for a refreshing rice salad. You can chill the tuna and rice mixture in the refrigerator before serving for a cool and satisfying meal.

To make the Spicy Tuna Rice Bowl suitable for a low-carb diet, you can replace the rice with cauliflower rice or another low-carb rice alternative. This will maintain the texture while reducing the carbohydrate content.

Comments

Iver Lien

10/06/2025 01:52:54 PM

This tastes like a spoonful of sushi in every bite. It is going to become one of our quick afterwork dinners and made with microwaved rice packets. Next time I'll dice a generous amount cilantro over the top to finish the dish. Cuz you know, cilantro!!!

stephanie b.

03/16/2020 07:55:32 PM

I had a packet of spicy tuna that had been lingering in the pantry, and since I’m social distancing at the moment, I’m trying to get creative with my pantry and fridge supplies. I didn’t have bell pepper or green onions, so I subbed in a small diced carrot and added a little onion powder to the marinade. I also used some leftover brown rice. I almost didn’t add the jalapeño because I was worried it would be too spicy for me, but it was pleasantly spicy even with some sambal oelek on top. It had a nice heat, but it was never overwhelming. I will definitely make this again and try the recipe more “out of the box.” It was comforting, tasty, and filling.

ahecht

04/02/2020 07:57:33 PM

Way too vinegary, to the point that I had trouble finishing it. Normal sushi rice uses 1-2.5 Tbsp of vinegar per cup of uncooked rice, this recipe uses 5.3. If I try this recipe again, I'll cut the vinegar in half.

Andrea Hairston

04/27/2020 04:59:14 PM

I made this rice bowl for my boyfriend and me. We both loved it! I used a couple of foil packs of smoked salmon and added ginger and garlic. (personal preference) let it set for a day and stir in a handful of veg, I used cabbage shreds. A must try and our newest lunchbox fave!

janice

03/09/2023 04:05:37 AM

This was quick and delicious. I used unsweetened rice vinegar and added a little sweet chili sauce. I suggest mixing the soy vinegar oil combination to taste before adding to the tuna.

cartaufalous

02/26/2020 07:03:01 PM

I guessed right on the rice vinegar quantity! Thanks for the recipe though. I also added a splash of Shaoxing rice wine because my vinegar wasn't seasoned. I didn't think it needed any more sugar or salt though. With leftover rice this went together in about 10 minutes and wow, it's great! Good enough to serve at parties even. Thanks CJ for an awesome new dish!

Jenny Gautier

05/31/2021 07:59:18 PM

Deliciously spicy! I replaced jalapeno with serrano, green onion with yellow onion, siracha with hot sauce, and did not have rice vinegar or sesame oil. Easy to make. Once everything was prepped, just had to wait for the rice to cook. I ate this warm. I really like spicy food so I made it a tad more spicy. Most definitely would make again for lunch!

Sandra

08/06/2020 12:40:00 AM

I was intimidated about using the amount of rice wine vinegar, but you can't even tell! This recipe is fast and delicious, even the kids loved it! It is very adaptable, I didn't have any peppers or onions; so I grated carrots, used broccoli slaw and chives. I also whipped siracha mayo for the adults.

David

05/12/2020 09:06:28 PM

I've made this using kimchi, tuna in olive oil (don't use in water), leftover jasmine rice, topped with scallions. Awesome and filling.

linda b

05/08/2024 08:14:18 PM

I followed the recipe (mostly) as written; generally, I like to see what the chef intended before I mess with something. However, since I was not about to spend >$8.50 for 7 oz of tuna in oil, I selected 2 cans instead. So I had more than 7 oz of tuna. And I used some Sicilia lemon squeeze instead of fresh, because I just really like it. Everything else was the same. I resisted stirring the rice while it simmered, though must confess to having lifted the lid just a bit, so I could peek in and be sure it still was simmering (the curse of cooking on an electric stove). Regardless, this was the best pan of rice I ever made; these directions are staying with me! As for the rice bowl itself, I haven't eaten my dinner yet; I made this early so I could watch the Panthers' hockey playoff game tonight without fussing in the kitchen. However I did taste it. One taste. Another bigger taste. A final, even bigger taste. It is SO delicious! I'm looking forward to dinner! This recipe is a keeper!

Jackie

03/23/2020 04:19:30 PM

This is everything I want in life. I love this! I ran out of rice vinegar so I used half rice vinegar and some white wine vinegar and it's still really good. If you are subbing the vinegar, use less and taste to make sure it's not too strong. But I love this rice bowl! This will become one of my go-to lunches!

MichelleK

05/06/2025 11:58:14 AM

I love this! I have made it with and without the rice, using salmon in place of the tuna. After making it once as written, I did cut the rice vinegar down to 1/4 cup. This is a simple delicious way to have a quick lunch or a meal.

Angela Sanchez

04/04/2025 10:06:21 PM

Used what I had on hand — still turned out great.

Lisa Westrope

01/26/2025 03:35:39 AM

This was soooo good! Some people complained that it was too much vinegar, but I love vinegar so it tasted great to me! Cut back on that if you are not a fan. I followed the recipe and it was delicious...but now that I'm doing keto, I had to find a replacement for the rice...so I tried it with Kaizen Mediterranean Rice (made with lupini bean flour) and it was still super tasty and very filling. I think you could even omit the rice altogether if your diet required, and serve it over a bed of shredded lettuce or on toast and it would still be amazing. I have made this several times now and its always a win. The last time I even added more chopped veggies! Give this one a try! Sooooo goooood!

CalmRoll1984

01/13/2025 06:16:56 AM

It was really good, but May need to skip the sesame oil next time. Also I couldn’t add jalapeños for my kids sake

Terry

09/17/2024 09:14:45 PM

Great recipe. You can add additional vegetables, or simply increase the bell pepper.

Tera Stewart Mullins

08/21/2024 03:56:31 PM

SUper easy instructions, no doubt, but kinda tasted like peppers and rice. Will I eat the leftovers? you bet.

CalmMilk1604

08/18/2024 04:23:11 PM

Amazing - looks just like the photo and tastes wonderful!!

FunMint4127

07/16/2024 01:19:01 PM

I loved this for the same reason my husband hated it--it is very reminiscent of American sushi and even more similar to those currently trending "sushi bakes." Very easy, refreshing, simple to make from mostly pantry ingredients. Will be making again.

vics view

07/11/2024 01:25:16 AM

I made this exactly as written but did take the easy route and prepared the rice in the rice cooker. Both my adult sons loved it and of course they made it even spicier by adding extra sriracha.

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