Spicy tuna rolls were invented in 1980s Los Angeles when sushi chefs mixed mayo with sriracha to mask day-old fish.
Spicy Tuna Bowl
Whip up a tantalizing Spicy Tuna Bowl in just 10 minutes for a meal that's as nutritious as it is delicious! Packed with protein-rich tuna, zesty sriracha, and a colorful medley of fresh veggies, this bowl is your go-to for a quick, satisfying dish that bursts with flavor. Perfect for busy days, it's a delightful way to fuel your body without sacrificing taste!
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(3)
- 1/4 cucumber, thinly sliced
- juice of 1/2 lime
- 1 spring onion, finely sliced
🥩Meat & Seafood(1)
- 1 tin tuna
🫙Pantry Staples(4)
- 2 tsp crispy chilli oil (10 ml)
- drizzle of honeyoptional
- 1/2 pouch jasmine rice
- splash of rice vinegaroptional
🍯Sauces & Condiments(2)
- splash of dark soy sauceoptional
- srirachaoptional
📦Other(3)
- 2 tbsp light mayo (30 ml)
- 1 sheet nori, torn
- handful of shelled edamame
👨🍳 Instructions
- 1
In a small pot, combine the sliced cucumber with the soy sauce, rice vinegar, honey and spring onions. Seal and shake until fully coated.
- 2
In another bowl, combine the tuna, mayo, lime juice and chilli oil. Mix until well coated.
- 3
Microwave the rice according to packet instructions. Thaw the edamame if necessary.
- 4
Assemble bowl, finishing with a drizzle of sriracha or sweet chilli.
💡 Pro Tips
- ✓Dice your tuna into uniform 1/2-inch cubes against the grain to break down muscle fibers and create the optimal texture for spicy tuna that holds together without being chewy.technique1/2-inch cubes
- ✓Use sushi-grade tuna at 35-38°F when mixing with mayo and seasonings because warmer fish breaks down and creates a mushy texture instead of clean, distinct pieces.ingredient35-38°F
- ✓Salt your cucumber quick-pickle 10 minutes before adding other seasonings to draw out excess moisture through osmosis, preventing a watery marinade that dilutes flavors.timing10 minutes
- ✓Cool your microwaved rice to room temperature before assembling because hot rice will warm the tuna mixture above safe serving temperature and compromise texture.timing
- ✓Use Japanese mayonnaise (like Kewpie) which contains 65% oil versus 80% in American mayo, creating better emulsion with the tuna's natural oils and lime juice acidity.ingredient65% oil content
Share this recipe
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
Share this recipe
Spicy tuna rolls were invented in 1980s Los Angeles when sushi chefs mixed mayo with sriracha to mask day-old fish.
Spicy Tuna Bowl
Whip up a tantalizing Spicy Tuna Bowl in just 10 minutes for a meal that's as nutritious as it is delicious! Packed with protein-rich tuna, zesty sriracha, and a colorful medley of fresh veggies, this bowl is your go-to for a quick, satisfying dish that bursts with flavor. Perfect for busy days, it's a delightful way to fuel your body without sacrificing taste!
📝 Ingredients
Serves 1🥬Fresh Produce(3)
- 1/4 cucumber, thinly sliced
- juice of 1/2 lime
- 1 spring onion, finely sliced
🥩Meat & Seafood(1)
- 1 tin tuna
🫙Pantry Staples(4)
- 2 tsp crispy chilli oil (10 ml)
- drizzle of honeyoptional
- 1/2 pouch jasmine rice
- splash of rice vinegaroptional
🍯Sauces & Condiments(2)
- splash of dark soy sauceoptional
- srirachaoptional
📦Other(3)
- 2 tbsp light mayo (30 ml)
- 1 sheet nori, torn
- handful of shelled edamame
👨🍳 Instructions
- 1
In a small pot, combine the sliced cucumber with the soy sauce, rice vinegar, honey and spring onions. Seal and shake until fully coated.
- 2
In another bowl, combine the tuna, mayo, lime juice and chilli oil. Mix until well coated.
- 3
Microwave the rice according to packet instructions. Thaw the edamame if necessary.
- 4
Assemble bowl, finishing with a drizzle of sriracha or sweet chilli.
💡 Pro Tips
- ✓Dice your tuna into uniform 1/2-inch cubes against the grain to break down muscle fibers and create the optimal texture for spicy tuna that holds together without being chewy.technique1/2-inch cubes
- ✓Use sushi-grade tuna at 35-38°F when mixing with mayo and seasonings because warmer fish breaks down and creates a mushy texture instead of clean, distinct pieces.ingredient35-38°F
- ✓Salt your cucumber quick-pickle 10 minutes before adding other seasonings to draw out excess moisture through osmosis, preventing a watery marinade that dilutes flavors.timing10 minutes
- ✓Cool your microwaved rice to room temperature before assembling because hot rice will warm the tuna mixture above safe serving temperature and compromise texture.timing
- ✓Use Japanese mayonnaise (like Kewpie) which contains 65% oil versus 80% in American mayo, creating better emulsion with the tuna's natural oils and lime juice acidity.ingredient65% oil content