Spicy Tuna Salad Bowls

Whenever I am craving sushi but want something quick, these bowls are the first thing I make. They have the same creamy, spicy, sushi-style tuna you love, layered over warm rice with crisp veggies and plenty of toppings. It feels like takeout but takes less than fifteen minutes.

I also love that this bowl is flexible. You can adjust the heat, swap in your favorite veggies, pile on avocado, or make it low carb with cauliflower rice. It is simple, satisfying, and always hits the spot.

Before You Get Started

Here are a few helpful notes to set you up for success before you begin. These tips save time and help you customize the bowl to your preferences.

• Choose your tuna: Any canned tuna works, but tuna packed in water keeps things lighter. For mild flavor and firmer texture, choose albacore. For a more traditional sushi-style flavor, skipjack or tongol work well. Solid tuna is firmer, while chunk tuna blends more easily into the spicy dressing.
• Pick your base: Short-grain white rice or prepared Sushi Rice has the classic sticky texture that mimics restaurant sushi bowls. Brown rice or quinoa works if you prefer something heartier. For a lighter bowl, use Cauliflower Rice or a bed of greens.
• Chill the tuna mix: If possible, refrigerate the spicy tuna for at least 30 minutes. The flavors deepen and the texture improves.

How to Make Spicy Tuna Salad Bowls

Here are the steps for making these bowls along with a simple, encouraging intro sentence to guide the reader through the process.

1. Mix the Spicy Dressing

This creamy dressing gives the bowls their classic sushi-style flavor. Combine Greek yogurt, mayonnaise, Sriracha, soy sauce, and rice vinegar. Taste and adjust until it is perfect for you.

2. Stir in the Tuna and Veggies

Fold the tuna, celery, and green onions into the spicy dressing. Mix gently until everything is combined. Chill if you have the time.

3. Assemble the Bowls

Start with warm brown rice, then add the spicy tuna, cucumber, cabbage, and avocado. Finish with crumbled seaweed for true sushi bowl flavor. Add extra sauce if you doubled the dressing.

Spicy Tuna Dressing

This is the lighter spicy mayo-style dressing used in the recipe. Traditional versions usually use Kewpie, a Japanese mayonnaise.

• 1/2 cup nonfat Greek yogurt or mashed avocado
• 1/3 cup reduced fat mayonnaise
• 2 tbsp Sriracha
• 4 tsp soy sauce or coconut aminos
• 2 tsp rice vinegar
• Optional: a drop of sesame oil

Directions: Mix everything together and taste. Adjust spiciness as needed, I always recommend starting with less. Refrigerate for one hour to let flavors combine and deepen.

Serving Suggestions

Here are several delicious sides that pair perfectly with these spicy tuna bowls and make the meal feel even more like your favorite sushi takeout.

• Asian Cucumber Salad: Refreshing, crisp, and lightly tangy, this balances the heat from the spicy tuna.
• Miso Soup: Warm and comforting with umami-rich flavor that complements the cool, fresh bowl.
• Sesame Green Beans: Tender-crisp green beans with sesame add texture and a savory side.
• Quick Pickled Vegetables: Adds acidity and crunch, just like the pickles you get with sushi.
• Garlic Edamame: A protein-packed side that makes the meal extra satisfying.
• Healthy Seaweed Salad: Bright, briny, and full of umami, this rounds out the sushi-inspired flavors.

Recipe Tips and Tricks

Here are extra ways to customize your bowl and make it even more delicious.

• Add toppings: Try sesame seeds, pickled ginger, shredded carrots, fresh herbs, or extra nori.
• Use frozen rice: A great shortcut for fast meal prep, and it reheats perfectly in minutes.
• Double the sauce: If you like a saucy bowl, doubling the dressing is always a good idea.

Storage & Reheating

Here’s how to store and enjoy your spicy tuna bowls safely and deliciously.

• Store (fridge): Keep the spicy tuna, rice, and veggies in separate airtight containers for best texture. The tuna will keep for about 3–4 days in the fridge.
• Reheat: Reheat only the rice in the microwave or on the stovetop until warm. Serve the spicy tuna and veggies cold or at room temperature over the warm rice.
• Leftovers: Use leftover spicy tuna in lettuce wraps, on top of a big salad, tucked into a sushi-style hand roll with nori, or inside a wrap with extra veggies.