Bowls, Dinner, Fish, Gluten Free, Healthy

Spicy Tuna Sushi Bowl with Crispy Rice

This quick and easy Spicy Tuna Sushi Bowl is loaded with canned tuna, spicy mayo, pan-crisped sushi rice and lots of fresh veggies. Healthy, protein-packed and so delicious!

Spicy Tuna Sushi Bowl with canned tuna

I’m finally sharing the lunch I’ve been enjoying all summer! Spicy Tuna Sushi Bowls… healthy, quick, easy and delicious all at the same time. What more could you ask for?

I love using canned tuna because it’s cheap compared to fresh fish and packed with protein. Oil-packed tuna filets are going to be more flavorful and retain less of that “fishy” flavor that some people dislike. You can also use canned salmon!

Spicy tuna sushi bowl toppings

Spicy Tuna Bowl with Canned Tuna

Here’s what you’ll need for the Spicy Tuna mixture.

  • Canned tuna (oil-packed will be more flavorful and have less of a “fishy” taste)
  • Mayonnaise
  • Sriracha
  • Toasted sesame oil
  • Rice vinegar

Simply mix all the ingredients together in a bowl, flaking the tuna apart with a fork. Make adjustment based on taste. Add more sriracha if you like it spicy or sesame oil for a stronger nutty flavor. The Spicy Tuna mixture can be made in advance and refrigerate or enjoyed right away.

How to make crispy rice

How to Make Crispy Rice

Leftover sushi rice works best here. Chilling the rice for at least 4 hours makes it much easier to work with and yields crispier, golden-brown sheets. Through trial and error, I’ve found that freshly steamed rice or even room-temp rice will not develop a browned crust and tends to fall apart in the pan.

Once your rice is chilled, heat a little avocado oil in a pan (I use non-stick) until it’s quite hot. A few minutes of preheating should do the trick. Use a rubber spatula to pack clumps of rice down into the pan and let it cook for about 5 minutes. Try not to lift the clumps early as this will prevent that nice golden brown crust from forming.

Crispy rice is so delicious and adds the perfect crunch to these Spicy Tuna Bowls, but it’s totally fine to skip this step and use regular steamed rice instead.

Spicy Tuna Sushi Bowl with canned tuna

Spicy Tuna Sushi Bowl Topping Ideas

Feel free to get creative when topping your Spicy Tuna Bowls! It all depends on what I have on hand, but I love thinly sliced cucumber, lots of scallions, sesame seeds and a drizzle of chili oil for a touch more heat.

You’ve probably seen at least one person do it on TikTok, but you have to try wrapping the filling in sheets of those nori snacks to make mini sushi rolls. It’s such a fun way to enjoy a meal!

Here are a few more ideas for toppings:

  • Sliced cucumber
  • Sesame seeds
  • Nori sheets (I like the seasoned snack packs)
  • Chili crisp oil
  • Scallions
  • Avocado
  • Steamed edamame
  • Sliced radish
  • Shredded carrots
  • Sweet potato (Japanese or regular)
Spicy Tuna Bowl

Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and save this recipe on Pinterest for later!

More healthy bowl recipes to try

Yield: 2 servings

Spicy Tuna Sushi Bowl with Crispy Rice

Spicy Tuna Sushi Bowl with Crispy Rice

These quick and easy Spicy Tuna Sushi Bowls are made with canned tuna and served with crispy rice for a healthy protein-packed meal.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 (5 oz) can tuna (preferably oil-packed), drained
  • 2 tbsp mayonnaise
  • 1 tbsp sriracha
  • 2 tsp soy sauce
  • 1/2 tsp rice wine vinegar
  • 1/2 tsp toasted sesame oil
  • 1 cup cooked sushi rice, chilled (see note)
  • 1 tbsp avocado oil or another heat-tolerant oil
  • 1/4 cup scallions, chopped
  • 1 mini cucumber, sliced
  • Sesame seeds, chili crisp and nori sheets for serving (optional)


  1. To make the spicy tuna, combine the canned tuna, mayonnaise, sriracha, soy sauce, vinegar and toasted sesame oil. Refrigerate until ready to use.
  2. Heat a large skillet over medium-high heat for a couple minutes before adding the avocado oil. When the oil is shimmering, add the rice in large clumps and use a spatula to firmly press down. Cook for 3-5 minutes or until crispy and golden brown.
  3. To assemble the bowls, add a scoop of spicy tuna, pieces of crispy rice, cucumber and garnish with scallions, sesame seeds and a drizzle of chili crisp. 


Sushi rice is easiest to handle and pan-fry when chilled. Cook the rice according to package instructions and refrigerate for at least 4 hours, ideally overnight. This recipe is a great way to use up leftover rice!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 437Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 809mgCarbohydrates: 35gFiber: 4gSugar: 8gProtein: 37g

All nutritional info is an estimation

Did you make this recipe?

Please leave a review below and tag @wandering_chickpea on Instagram!

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