If I had to pick my last meal on earth — sushi would be up there. A huge regret I have in this life is that I lived in Japan for three months in college and never once touched the stuff. Not ONCE! Come on, 19 year old Kristin, get it together!
Happily in the here and now I thoroughly enjoy every type of sushi I can get my hands on (minus eel – just can’t do it) and for those moments between diving into a gorgeous piece of nigiri or fun speciality roll, my Spicy Tuna Roll Bowl is crushing it in the quick, dynamite, and CRAZY good department.
No sushi grade tuna on hand? No problem! This deconstructed spicy tuna roll recipe turns a can of good quality tuna into a fresh, filling, and protein-packed meal that’s good for lunch, dinner, and any meal in between. I cannot wait for you to try it!
Spicy Tuna Roll Bowl = Deconstructed Sushi Roll
A bed of cooked rice — white, brown, or cauliflower – your call! — is topped with plenty of fresh vegetables and sushi toppings plus canned flaked tuna that’s been mixed with an easy spicy mayonnaise, ie spicy tuna salad. YUM. Before serving, the bowls are drizzled with gluten free tamari or soy sauce, sprinkled with toasted sesame seeds, and drizzled with more spicy mayonnaise.
I feel like I often advise or agree that you should use what you’ve got on hand to make one of my recipes – swapping an ingredient you don’t have for a similar one you do have on hand – but I highly recommend you add each and every ingredient listed in the recipe into your spicy tuna bowl because the combination of all of them together in one bite make it a dead ringer for a real sushi roll.
I credit the diced avocado, sliced seaweeds snacks, and drizzle of tamari the most, but truly they all combine to make one remarkable forkful.
Make it Low Carb
Something I learned while managing gestational diabetes with Gwen is that, although you wouldn’t think there’s a ton of rice in a standard sushi roll, it really adds up. I remember eating one tiny roll then checking my blood sugar afterwards and it was through the roof! That said, the Spicy Tuna Roll Bowl is just as good with sauted cauliflower rice as it is with cooked white or brown rice if you’re watching carbs, plus it really pumps up the health factor of these tuna roll bowls.
I like to saute frozen riced cauliflower in a spritz of avocado oil spray (I buy both from Costco) until tender, seasoning with a little garlic powder and pepper. Refrigerate until slightly cooled then top and serve. SO GOOD.
The Canned Tuna Matters
I also highly recommend springing for a can of high quality tuna like this Wild Planet Albacore Wild Tuna. I also buy these at Costco, although my local grocery store and Target, etc sells them too. The tuna stays in big, firm flakes making it very pleasant to eat. The can says not to drain but we’re definitely doing that, mmkay?
Perfect for Meal Prep
This recipe for Spicy Tuna Roll Bowl makes enough for two bowls so, if you’re not sharing with a friend or partner, pack the other half away for lunch the next day. Super easy, super fresh, and SO nice to have a healthy meal you can pull out and be eating within minutes.
What do you say – ready to dive into this bowl of deliciousness?!
How to Make a Spicy Tuna Roll Bowl
Start by mixing up the spicy mayonnaise that’s mixed with the flaked tuna and drizzled on top of the final bowls. We’ve got:
- Mayonnaise or vegan mayonnaise
- Sesame oil
- Lemon juice
Stir together. That’s it!
Add 1/4 cup of the spicy mayo (or more or less depending on how saucy/creamy you like your spicy tuna salad) to a can of tuna that’s been drained then flaked into a bowl. I like to leave the tuna in bigger flakes vs mashing it finely.
Scoop the spicy tuna salad over a bed of cooked white, brown, or cauliflower rice, then top with allll the fixins’. We’re talking cucumber, carrots, green onions, shelled edamame, sliced jalapenos, and sliced seaweed snacks, plus a drizzle of gluten free tamari, sprinkle of toasted sesame seeds, and dash of more spicy mayo. The actual best! I hope you love this incredibly tasty dish – enjoy!
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Spicy Tuna Roll Bowl
Dress up a can of tuna and make Spicy Tuna Roll Bowls! These light and healthy yet protein-packed bowls pack a flavor PUNCH!
- 5oz can tuna, drained (Wild Planet Albacore Tuna recommended)
- 1 avocado, diced
- 1 mini cucumber or 1/4 English cucumber, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup shelled edamame
- 1 green onion, sliced on the bias
- 1 jalapeno, very thinly sliced
- .35oz package dried seaweed snacks, cut into strips (see notes)
- For serving: slightly cooled cooked white, brown or cauliflower rice, gluten free Tamari, toasted sesame seeds
- For the Spicy Mayonnaise:
- 1/2 cup mayonnaise or vegan mayo
- 2 Tablespoons sriracha
- 1/2 teaspoon lemon juice
- 1/2 teaspoon sesame oil
- For the Spicy Mayonnaise: combine ingredients in a small mixing bowl then set aside.
- Add tuna to another small mixing bowl then add 1/4 cup spicy mayonnaise (or more or less) and mix to combine.
- Scoop cooked rice into two bowls then divide tuna mixture between them. Top with remaining ingredients then drizzle bowls with gluten free Tamari and more spicy mayonnaise, and then sprinkle with sesame seeds before serving.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Photos by Ashley McLaughlin