SPICY TUNA SUSHI-INSPIRED BOWL
on Apr 29, 2025, Updated Jun 08, 2025
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Canned tuna gets an upgrade with the addition of coconut yogurt, sriracha, coconut aminos, rice vinegar, and ginger. Pair with homemade sushi rice and your favorite toppings for a healthy lunch or dinner.
Canned fish is having its moment and I’m all for it! I’s relatively cost-effective and a can of tuna packs in a whopping 25 grams of protein.
This Spicy Tuna Sushi-Inspired Bowl is a weeknight solution when you’re craving sushi but want to make dinner for yourself at home.
This entire meal takes the same amount of time as it does to cook up some Jasmine rice!
While the rice cooks, mix together the spicy tuna topping and chop up your veggies.
Once the rice is ready, you’re ready to grab your bowl and fill to your heart’s content. And if you have some precooked rice in the freezer, well then this recipe just got even simpler to make.
So if you’re trying to satisfy your sushi cravings or just looking for a downright easy weeknight meal, this is for you.
Give it a go and let me know what you think over on Instagram, @olivia.adriance. I love seeing your creations… Enjoy!
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Ingredients for Canned Tuna Sushi Bowl
The beauty of a DIY sushi bowl is that you decide what goes in it! Get creative and add toppings that give you joy, or use up whatever you have on hand.
- White Rice: I opt for Jasmine rice, but feel free to use whatever rice you prefer. Precooked frozen rice makes this meal even quicker!
- Rice Vinegar: This is the key to that sticky, flavorful rice that your favorite sushi joint sells by the container! Unseasoned rice vinegar adds more of an Asian flare to the spicy tuna.
- Honey: To get that sticky rice consistency, my easy trick is to add just a touch of honey.
Pin this recipe for later!
Pin It- Tuna: As much as I love tuna, I’m aware that it can be higher in mercury. That’s why I like the brands@safecatchfoods and @wildplanetfoods for sustainably caught seafood. Canned salmon is also a great choice here.
- Coconut Yogurt: I promise your spicy tuna mixture won’t taste like coconut! You can swap in mayo if you prefer.
- Sriracha: I’ve given the range of ¼ to ⅓ cup because I know some people like it to be super spicy! Add as much or as little as you’d like.
- Coconut Aminos: This gluten-free soy sauce alternative is great with tuna! Tamari or regular soy sauce can also be substituted if you aren’t gluten-free.
- Fresh Ginger: A must for sushi bowls!
- Serving Suggestions: This is where the fun really happens. My sushi bowl included chopped seaweed, edamame, thinly sliced cucumbers, shaved carrots, and green onions. Avocado, sesame seeds, sliced radishes, and chopped peppers are some other ideas!
Step-by-Step Instructions for Spicy Tuna Bowls
Make the rice:
Add the rinsed rice, water, and salt to a small saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for about 20 minutes until most of the moisture has been absorbed.
Remove the rice from the heat and let sit, covered, for 5 minutes.
Fluff the rice with a fork and add the rice vinegar and honey, stirring gently to incorporate. Set aside.
Make the spicy tuna:
While the rice is cooking, add the tuna, coconut yogurt, sriracha, coconut aminos, remaining 2 tablespoons of rice vinegar, and fresh ginger to a bowl and mix, breaking up the tuna as you go.
Assemble the bowls:
Add the cooked rice to a serving bowl with the prepared tuna, sliced cucumber, shaved carrot, edamame, and green onion. Enjoy!
More Sushi-Inspired Recipes You’ll Love:
- Spicy Salmon Sushi Bowls
- Honey Sriracha Glazed Salmon Bowls
- Miso Tuna Salad Handrolls
- Spicy Tuna Salad Lettuce Wraps
SPICY TUNA SUSHI-INSPIRED BOWL
Ingredients
For the Rice:
- 1 cup white rice, rinsed
- 2 cups water
- ½ teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon honey
For the Spicy Tuna:
- (3) 5-ounce cans of tuna
- ¾ cup coconut yogurt
- ¼ – ⅓ cup sriracha (depending on how spicy you want it – see Notes)
- 2 tablespoons coconut aminos
- 2 tablespoons unseasoned rice vinegar
- ¾ teaspoon grated fresh ginger
For Serving:
- Chopped seaweed
- Edamame
- Thinly sliced cucumbers
- Shaved carrot
- Green onions
Instructions
Make the Rice:
- Add the rinsed rice, water, and salt to a small saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for about 20 minutes until most of the moisture has been absorbed.
- Remove the rice from the heat and let sit, covered, for 5 minutes.
- Fluff the rice with a fork and add the rice vinegar and honey, stirring gently to incorporate. Set aside.
Make the Spicy Tuna:
- While the rice is cooking, add the tuna, coconut yogurt, sriracha, coconut aminos, remaining 2 tablespoons of unseasoned rice vinegar, and fresh ginger to a bowl and mix, breaking up the tuna as you go.
Assemble the Bowls:
- Add the cooked rice to a serving bowl with the prepared tuna, sliced cucumber, shaved carrot, edamame, and green onion. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
