I packed the bold flavors of a favorite roll into a Tuna Sushi Bowl that combines sticky rice, sesame-seasoned spicy tuna, crisp cucumber, pickled ginger, and creamy spicy mayo for a simple, healthy lunch or dinner.

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I love turning my favorite roll into a bowl it feels faster and somehow more honest. This Spicy Tuna Sushi idea started when I wanted a no-fuss lunch with big flavor; imagine glossy sushi rice topped with cubes of sushi grade ahi tuna that hit you with heat and umami.

There are surprises in here you might not expect, little crunchy touches and a creamy kick that makes it more than poke. If you like a Tuna Sushi Bowl but hate fiddling with rolls, this one’s for you.

Try it once and you’ll be thinking about it all week.

Ingredients

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Sushi rice: starchy carbs for energy, sticky base, lightly sweet once seasoned with vinegar.
Ahi tuna: lean protein, rich in omega 3s, gives umami and meaty texture.
Rice vinegar: bright acidic tang, balances sweet, aids digestion and adds sushi flavor.
Japanese mayo: creamy, slightly sweet and tangy, adds richness without heavy mayo taste.
Sriracha: spicy kick, adds heat and vinegar notes, use more for big punch.
Avocado: creamy texture, heart healthy monounsaturated fats, adds richness and fiber.
Cucumber: refreshing crunch, low calorie, adds hydration and lightness to bowl.
Nori strips: umami, iodine and minerals, crisp toasted seaweed note.

Ingredient Quantities

2 cups sushi rice rinsed

2 1/4 cups water

3 tbsp rice vinegar

2 tbsp granulated sugar

1 tsp fine salt

12 oz sushi grade ahi tuna diced

2 tbsp low sodium soy sauce or tamari

1 tsp toasted sesame oil

3 tbsp mayonnaise preferably Japanese Kewpie

2 tbsp sriracha (more or less depending on how spicy you like it)

2 green onions thinly sliced

1 small English cucumber thinly sliced or julienned

1 ripe avocado sliced

2 tbsp pickled ginger

1-2 nori sheets toasted and cut into strips

1 tbsp toasted sesame seeds

1 tbsp furikake (optional)

lime wedges (optional)

How to Make this

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1. Rinse 2 cups sushi rice under cold water until the rinse runs almost clear, then combine with 2 1/4 cups water in a pot, bring to a boil, lower heat to simmer covered about 15 minutes, then turn off heat and let sit, still covered, 10 minutes so it steams through.

2. While the rice cooks, whisk 3 tbsp rice vinegar, 2 tbsp granulated sugar and 1 tsp fine salt in a small bowl until the sugar dissolves; fold this seasoning into the hot rice with a wooden spoon or rice paddle, fan the rice as you fold to cool it quickly and give it that shiny sticky texture, fluff gently, dont mash it.

3. Make the spicy mayo by stirring together 3 tbsp mayonnaise (Kewpie if you got it) and 2 tbsp sriracha; taste and adjust the heat, set aside a spoonful for drizzling and use the rest for the tuna.

4. Prep the tuna: dice 12 oz sushi grade ahi into small cubes, then toss with 2 tbsp low sodium soy sauce or tamari (use tamari for gluten free), 1 tsp toasted sesame oil and about 2 tbsp of the spicy mayo mixture (reserve 1 tbsp for topping); fold in most of the thinly sliced green onions so the tuna gets flavor but dont overwork it.

5. Slice 1 small English cucumber thin or julienne, slice 1 ripe avocado, and have 2 tbsp pickled ginger ready; toast 1-2 nori sheets quickly over a flame or in a dry pan if they arent toasted, then cut into strips.

6. Assemble: divide the seasoned sushi rice between bowls, press it down lightly so it holds, then mound the spicy tuna on top.

7. Arrange cucumber, avocado slices and pickled ginger around the tuna, drizzle the reserved spicy mayo over everything, scatter the nori strips and 1 tbsp toasted sesame seeds, and sprinkle 1 tbsp furikake if using.

8. Finish with a few extra thinly sliced green onions, a lime wedge on the side for squeezing if you like acidity, and enjoy immediately; store any leftover tuna cold and eat same day for best quality.

Equipment Needed

1. Fine-mesh sieve or large bowl for rinsing the rice
2. Heavy-bottomed pot with tight-fitting lid (or a rice cooker) for cooking rice
3. Small mixing bowl and whisk or fork for the vinegar/sugar mix and spicy mayo
4. Wooden spoon or rice paddle to fold and fan the rice (dont mash it)
5. Chef knife and cutting board for dicing tuna and slicing cucumber, avocado and green onions
6. Medium bowl to toss the tuna with soy, sesame oil and mayo
7. Dry skillet or gas flame and tongs to quickly toast nori sheets
8. Measuring cups and spoons, plus serving bowls and a spoon or chopsticks for assembling and eating

FAQ

Q: Can I use regular canned tuna or cooked tuna instead of sushi grade ahi? A: Yes you can, but it'll taste different. Sushi grade ahi gives that silky raw texture and fresh flavor, if you don't have it sear the tuna quickly, use cooked shrimp, or even drained canned tuna for a budget option. If you do use raw fish buy from a trusted fishmonger, keep it very cold and eat the same day.

Q: How do I get the rice sticky and shiny like sushi rice? A: Rinse the rice until the water runs clear, use the 2 1/4 cups water for 2 cups rice, let it rest 10 to 15 minutes after cooking. While it's hot fold in the rice vinegar, sugar and salt, don't mash it, just gently fold and fan to cool for that glossy finish.

Q: Can I make this ahead or store leftovers? A: Make the tuna mixture and rice separately if you want to prep ahead. Keep the tuna in the fridge up to 24 hours, rice can be stored separately 24 hours too. Don't freeze the mayo-sriracha tuna, avocado will brown so add just before serving or squeeze lime on it.

Q: How spicy is it and how do I change the heat level? A: The recipe is a medium heat with 2 tbsp sriracha. Use less for milder, more for hotter. You can mellow it by adding extra mayo or yogurt, or boost heat with chili oil, extra sriracha, or togarashi.

Q: What are good substitutions if I don't have Kewpie mayo, soy or furikake? A: Regular mayo works fine, Greek yogurt is a lighter swap. Use tamari or coconut aminos for gluten free. Furikake is optional, you can sprinkle extra toasted sesame seeds and nori strips instead.

Q: Any tips for assembling and serving the bowl? A: Put warm rice in a bowl, top with the sauced tuna, cucumber, avocado, pickled ginger, nori strips, sesame seeds and green onion. Squeeze lime if you like. Mix it a little before you eat so every bite gets a bit of everything.

Spicy Tuna Sushi Bowl Recipe Substitutions and Variations

Sushi rice: short-grain Calrose or Japanese rice, medium-grain rice cooked a touch firmer, or in a pinch jasmine rice (not ideal but works)
Sushi-grade ahi tuna: sushi-grade salmon or smoked salmon, cooked shrimp or crab, firm tofu or canned tuna tossed in the spicy sauce if you can’t get raw fish
Japanese Kewpie mayonnaise: regular mayo plus 1 tsp rice vinegar and a pinch of sugar to mimic Kewpie, or vegan mayo if you want dairy-free
Sriracha: sambal oelek, chili garlic sauce, or gochujang thinned with a little water and sugar, or a simple hot sauce mixed with a bit of mayo

Pro Tips

1. Warm the vinegar and sugar a bit before you add it to the rice, it dissolves way easier and soaks in faster so the rice gets that shiny sticky texture without you having to mash it. Fan while you fold to speed cooling, but dont overwork the grains.

2. Keep the tuna super cold and dice it evenly, smaller cubes mix more uniformly with the sauce. Toss it gently with the soy, sesame oil and spicy mayo right before serving, a short 5 to 10 minute marinate is enough, any longer and the fish starts to get soft.

3. Assemble at the last minute. Avocado browns fast so slice it right before serving and squeeze a little lime over the slices or leave the pit in until you need it, that helps. Also reserve some spicy mayo for drizzling so each bowl looks and tastes fresh.

4. Toast your nori and sesame seeds just until fragrant, dont burn them, burned nori tastes bitter. If you have furikake use it sparingly for extra umami, it makes a huge difference with very little effort.

Spicy Tuna Sushi Bowl Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

650

kcal

Equipment: 1. Fine-mesh sieve or large bowl for rinsing the rice
2. Heavy-bottomed pot with tight-fitting lid (or a rice cooker) for cooking rice
3. Small mixing bowl and whisk or fork for the vinegar/sugar mix and spicy mayo
4. Wooden spoon or rice paddle to fold and fan the rice (dont mash it)
5. Chef knife and cutting board for dicing tuna and slicing cucumber, avocado and green onions
6. Medium bowl to toss the tuna with soy, sesame oil and mayo
7. Dry skillet or gas flame and tongs to quickly toast nori sheets
8. Measuring cups and spoons, plus serving bowls and a spoon or chopsticks for assembling and eating

Ingredients

2 cups sushi rice rinsed
2 1/4 cups water
3 tbsp rice vinegar
2 tbsp granulated sugar
1 tsp fine salt
12 oz sushi grade ahi tuna diced
2 tbsp low sodium soy sauce or tamari
1 tsp toasted sesame oil
3 tbsp mayonnaise preferably Japanese Kewpie
2 tbsp sriracha (more or less depending on how spicy you like it)
2 green onions thinly sliced
1 small English cucumber thinly sliced or julienned
1 ripe avocado sliced
2 tbsp pickled ginger
1-2 nori sheets toasted and cut into strips
1 tbsp toasted sesame seeds
1 tbsp furikake (optional)
lime wedges (optional)

Directions

Rinse 2 cups sushi rice under cold water until the rinse runs almost clear, then combine with 2 1/4 cups water in a pot, bring to a boil, lower heat to simmer covered about 15 minutes, then turn off heat and let sit, still covered, 10 minutes so it steams through.
While the rice cooks, whisk 3 tbsp rice vinegar, 2 tbsp granulated sugar and 1 tsp fine salt in a small bowl until the sugar dissolves; fold this seasoning into the hot rice with a wooden spoon or rice paddle, fan the rice as you fold to cool it quickly and give it that shiny sticky texture, fluff gently, dont mash it.
Make the spicy mayo by stirring together 3 tbsp mayonnaise (Kewpie if you got it) and 2 tbsp sriracha; taste and adjust the heat, set aside a spoonful for drizzling and use the rest for the tuna.
Prep the tuna: dice 12 oz sushi grade ahi into small cubes, then toss with 2 tbsp low sodium soy sauce or tamari (use tamari for gluten free), 1 tsp toasted sesame oil and about 2 tbsp of the spicy mayo mixture (reserve 1 tbsp for topping); fold in most of the thinly sliced green onions so the tuna gets flavor but dont overwork it.
Slice 1 small English cucumber thin or julienne, slice 1 ripe avocado, and have 2 tbsp pickled ginger ready; toast 1-2 nori sheets quickly over a flame or in a dry pan if they arent toasted, then cut into strips.
Assemble: divide the seasoned sushi rice between bowls, press it down lightly so it holds, then mound the spicy tuna on top.
Arrange cucumber, avocado slices and pickled ginger around the tuna, drizzle the reserved spicy mayo over everything, scatter the nori strips and 1 tbsp toasted sesame seeds, and sprinkle 1 tbsp furikake if using.
Finish with a few extra thinly sliced green onions, a lime wedge on the side for squeezing if you like acidity, and enjoy immediately; store any leftover tuna cold and eat same day for best quality.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.