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–+ servings
Spicy Tuna Rice Bowl

Delicious Spicy Tuna Rice Bowl Ready in 20 Minutes

This Spicy Tuna Rice Bowl is a quick, nutritious dinner option packed with protein and delicious flavors.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Jasmine Rice Use pre-cooked rice for quicker assembly.
  • 1 can Solid White Tuna (preferably Albacore or Yellowfin) Provides protein and richness; swap with canned chickpeas for a vegetarian option.
For Freshness
  • 1 medium English Cucumber Adds crunch; Japanese cucumbers are a sweeter alternative.
  • 1 cup Edamame Beans Introduces plant-based protein; can replace them with green peas if needed.
  • 1 medium Avocado Brings creaminess and healthy fats; try diced mango for a twist!
  • 2 tablespoons Chopped Green Onion Offers mild flavor; chives or shallots work well as replacements.
For Flavor
  • 2 tablespoons Soy Sauce (low sodium recommended) Adds umami; opt for tamari for gluten-free needs.
  • 1 tablespoon Toasted Sesame Oil Enhances delightful nutty aroma; garlic-infused oil can be a tasty alternative.
  • 1 tablespoon Sriracha Delivers heat; adjust to suit your spice preference.
  • 2 tablespoons Mayonnaise (Kewpie recommended) Adds rich creaminess; Greek yogurt offers a lighter option.
For Texture and Crunch
  • ½ cup Panko Breadcrumbs Provides an irresistible crispy topping; gluten-free panko is also available.
  • 1 tablespoon Cooking Oil (canola, vegetable, or olive oil) For toasting breadcrumbs; use any neutral oil.
Optional Extras
  • 1 tablespoon Sesame Seeds Garnish for added crunch and flavor; feel free to skip if desired.
  • 1 tablespoon Pickled Ginger Offers a tangy contrast; fresh ginger can be used for added zest.

Equipment

  • Mixing Bowl
  • skillet
  • Fork
  • serving bowls

Method
 

Step-by-Step Instructions for Spicy Tuna Rice Bowl
  1. In a mixing bowl, combine diced English cucumber with 2 tablespoons of low-sodium soy sauce and 1 tablespoon of toasted sesame oil. Stir gently to coat the cucumber evenly. Let the mixture marinate for about 5 minutes.
  2. Heat 1 tablespoon of cooking oil in a skillet over medium heat. Add ½ cup of panko breadcrumbs and toast, stirring frequently for 3-4 minutes until golden brown and crispy.
  3. Divide 2 cups of pre-cooked jasmine rice into two serving bowls and fluff with a fork.
  4. Layer the bowls by evenly distributing the marinated cucumber over the jasmine rice, followed by 1 cup of edamame beans, sliced avocado, and drained tuna.
  5. Sprinkle the toasted panko breadcrumbs, drizzle Sriracha, and add mayonnaise or Greek yogurt on top.
  6. Garnish with sesame seeds and pickled ginger if desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 600mgPotassium: 750mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Enjoy your Spicy Tuna Rice Bowl fresh and feel free to customize based on your preferences.

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