This post may contain affiliate links, please see the privacy policy for details.
This spicy tuna rice bowl recipe is a flavor explosion that combines tender, protein-packed tuna with crisp vegetables, creamy avocado, sauces, and more, all nestled on a comforting bed of leftover rice. But the real star of the show? The irresistible crispy panko topping that adds the perfect crunch to every bite. You can make this tasty no-cook dish in about 20 minutes, making it ideal for a quick lunch or simple dinner. This delicious, budget-friendly recipe will become a regular in your meal rotation!
This 20-minute spicy tuna rice bowl is perfect for busy weeknights. It’s loaded with contrasting flavors and textures and every bite is delicious.
You might also like Mediterranean chicken orzo bowls, salmon rice bowls, beef bulgogi bowls, and Chipotle copycat fresh Mex bowls.
Why You’ll Love It
A meal in a hurry: This recipe takes about 20 minutes to make from scratch and that includes both prep time and cook time!
So flavorful: This is such a delicious meal boasting plenty of contrasting flavors as well as textures.
Easy to make: You simply need to marinate the cucumber, toast the panko and assemble everything, finishing off with your preferred toppings.
Simple to customize: You can add anything you want to your spicy tuna rice bowl, perhaps adding mango, swapping the edamame beans for peas or drizzling chili oil on top for extra heat!
Spicy Canned Tuna Bowl Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cucumber: Adds crunch and a nice crisp texture.
Soy sauce and sesame oil: For marinating the cucumber.
Cooking oil: To crisp up the panko. Use canola, vegetable, olive, or any oil you prefer.|
Panko: Adds a crispy topping to the spicy tuna rice bowls.
White rice: Keep the prep time short by starting off with leftover rice. You can make this dish using warm rice or chilled rice, as you prefer. Basmati rice would work too or any kind of cooked rice you want.
Edamame beans: Thawed, canned or cooked fresh all work.
Avocado: Adds a creamy, nutty flavor and is a great source of healthy fats.
Green onion: For color and flavor.
Hot sauce: Add as much as you dare!
Mayonnaise: Adds a creamy element.
Sesame seeds and pickled ginger: Optional (but delicious) toppings! Pickled ginger makes a great addition as a tangy contrast to the richness of the tuna and avocado. Serve it on the side or add it directly to the bowl for extra flavor.
How to Make a Tuna and Rice Bowl
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Marinate the cucumber: Toss diced cucumber with soy sauce and sesame oil and leave to marinate.
Toast the panko breadcrumbs: Heat some oil in a small skillet and toast the panko breadcrumbs until golden brown.
Assemble the tuna rice bowls: Divide cooked jasmine rice between 2 bowls and add the cucumber, edamame beans, avocado, tuna, and green onion on top. Sprinkle on the panko and drizzle with sriracha and mayo. Serve immediately, garnished with sesame seeds and/or pickled ginger if liked.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free panko (I love this one!) and make sure your soy sauce is free from wheat flour.
Warm your rice: Serve the rice warm for added comfort. If you’ve pre-cooked the rice, reheat it before assembling. Don’t forget to salt the rice before cooking for extra flavor.
Add nori: For more texture and flavor, sprinkle some crumbled nori (seaweed) over the top of the bowl. It’s a classic Japanese touch that complements the dish well.
For the crunch: Panko breadcrumbs are key for the crispy texture in this dish. Avoid substituting with regular breadcrumbs. For a different crunch, you could also use wonton wrapper salad toppers or French fried onions.
Kewpie mayonnaise: For extra flavor, try using Kewpie mayonnaise, a Japanese mayo. It’s richer and creamier than regular mayonnaise, but any brand will work for this dish.
Jasmine rice: You can swap jasmine rice for other types of rice, such as brown rice or sushi rice, for a different texture or flavor profile.
Serving Suggestions
Appetizers: Enjoy turkey potstickers to begin, or some miso ramen soup.
Side dishes: Although you don’t need a side, you might like to have a zoodle salad with it. Or perhaps kung pao tofu.
Desserts: Finish the meal with dragon fruit ice cream or fresh fruit.
How to Store a Rice Bowl with Canned Tuna
Store: Keep leftovers in an airtight container in the refrigerator and eat within a couple of days.
Freeze: This recipe isn’t suitable for freezing.
Top Tips
Use good quality tuna: The tuna is the main ingredient so use a quality tuna like albacore or yellowfin for the best flavor and texture. If you only have regular chunk tuna in water, mix it with mayonnaise and sriracha to create a creamy, flavorful base. Scoop it into the bowls using an ice cream or dough scooper for a fun presentation.
Meal prepping: This dish can be made in advance, but keep the elements separate until you’re ready to serve. Store the rice, tuna, and cucumber mixture in airtight containers, and toast the panko right before serving for maximum crunch.
Toast the sesame seeds: Bring out their flavor by toasting in a dry skillet until golden brown and fragrant. You can do this in the same skillet as you use for the panko. I always use toasted sesame seeds – they’re just so much tastier.
Tuna Rice Bowl FAQs
Sure. And another option would be fresh or canned salmon, or any fresh fish you want.
No, you can omit the sriracha if you want a milder flavor.
Spicy Tuna Rice Bowl with Crispy Panko Recipe
Spicy Tuna Rice Bowl
Equipment
- Skillet Small
Ingredients
- 1 ½ Cups English cucumber, diced
- 1 Tablespoon soy sauce
- 1 Teaspoon toasted sesame oil
- 1 Tablespoon cooking oil
- ½ Cup panko breadcrumbs
- 2 Cans solid white tuna in oil, 5-Ounce cans, drained
- 2 Cups jasmine rice, cooked
- 1 Cup edamame beans, peeled
- 1 avocado, thinly sliced
- 1 green onion, thinly sliced
Optional Toppings and Garnishes:
Instructions
- In a small bowl, toss the diced cucumber with soy sauce and toasted sesame oil. Set aside to marinate while preparing the other ingredients.
- Heat the oil in a small skillet over a medium heat.
- Add the panko breadcrumbs and toast, stirring frequently, until evenly browned and crispy.
- Remove from the heat and set aside.
- Divide the cooked jasmine rice between 2 bowls. Top each with marinated cucumber, edamame, sliced avocado, drained tuna, and green onion.
- Sprinkle the toasted panko breadcrumbs over the top for crunch. Drizzle with sriracha and mayonnaise to taste.
- Garnish with sesame seeds and/or pickled ginger for added flavor and presentation, if liked.
Notes
Meal prepping: This dish can be made in advance, but keep the elements separate until you’re ready to serve. Store the rice, tuna, and cucumber mixture in airtight containers, and toast the panko right before serving for maximum crunch.
Toast the sesame seeds: Bring out their flavor by toasting in a dry skillet until golden brown and fragrant. You can do this in the same skillet as you use for the panko. I always use toasted sesame seeds – they’re just so much tastier.
Nutrition
This mouthwatering spicy tuna rice bowl is a delicious meal made with a few simple ingredients. It only takes about 20 minutes to make from scratch. Jasmine rice, canned tuna, edamame beans, avocado, and panko are just some of the ingredients. You can add any other fresh veggies or toppings you like. If you love tuna salad, you’re sure to enjoy this.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The crispy panko topping made every bite so satisfying. Absolutely loved it!