We love this spicy tuna bowl — crispy rice, refreshing cucumber, plenty of sriracha and toasted sesame seeds. It’s simple to make, full of flavor, and leaves you satisfied. A perfect meal to kick off the new year.
First new recipe of 2026 and it’s one to get excited about!
This spicy tuna bowl is delicious, crisp, and easy to customize. It balances crunchy texture with fresh vegetables and a spicy, creamy tuna mix. If you’re craving routine and wholesome meals that don’t get boring after a week, this is a great choice.
It’s here — and I’m sharing it with you.
Full disclosure: I never tire of tuna, salmon, or fish in general, and this bowl is something I genuinely eat weekly. It works for lunch or dinner and always makes it onto my menu.
The kids love it too — without the heat — which is a big win. I just have to keep them from stealing bites off my plate.
I first shared this recipe in my Friday newsletter. Subscribers get exclusive recipes, sneak peeks, and other extras — but I wanted to put this one here because it saved me in December when life was hectic. It’s quick, satisfying, and exactly the kind of meal I craved when I needed something fast and delicious.
This fits the bill perfectly!
Start with the crispy rice. Leftover rice works wonderfully, but freshly made rice is fine too. Heat a skillet with a little olive or avocado oil, spread the rice in a single layer, press it down, and cook until golden and crispy on one side, then flip and crisp the other side. The toasty bits add an irresistible crunch.
For the tuna, I like tuna packed in olive oil, but tuna in water is perfectly fine. Flake the tuna and season with salt and pepper. Mix in kewpie mayo and sriracha to taste — more or less depending on how creamy or spicy you want it.
Brighten the bowl with vegetables — I love sliced mini cucumbers for their cool crunch. Pickled onions, green onions, or any raw or roasted vegetable you enjoy will work. Use whatever you have on hand.
Add everything to a bowl and finish with drizzle toppings: extra kewpie mayo for richness, extra sriracha for heat, toasted sesame seeds for nuttiness, and a splash of toasted sesame oil or soy sauce if you like. The combination of textures — crispy rice, crunchy vegetables, and creamy, spicy tuna — is what makes this so satisfying.
YUM.
This bowl is full of flavor, crunchy from both the rice and cucumbers, and filling without being heavy. It’s satisfying in the best way.
Spicy Tuna Bowl with Crispy Rice
Spicy Tuna Bowl with Crispy Rice
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Ingredients
- 1 to 2 tablespoons olive or avocado oil
- 2 cups cooked white or brown rice
- 10 ounces tuna, packed in water or oil and drained
- kosher salt and pepper
- 3 tablespoons kewpie mayo, plus more for drizzling
- 2 tablespoons sriracha, plus more for drizzling
- 4 green onions, thinly sliced
- 3 to 4 mini cucumbers, sliced
- 1 to 2 tablespoons toasted sesame seeds
Instructions
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Heat the oil in a skillet over medium heat. Add the rice in a single layer and press it down with a spatula. Cook until golden and crisp, about 5 to 6 minutes, then flip and cook on the other side until golden and crisp.
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In a large bowl, flake the tuna apart with a fork. Season with salt and pepper, then add the kewpie mayo and sriracha, mixing to combine.
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Build your bowl: divide the rice evenly between bowls, top with tuna, then cucumbers and green onions. Drizzle with kewpie mayo and sriracha, and finish with sesame seeds. Enjoy!
Notes
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