The 5-Minute Meal I Make on Repeat

If there’s one thing my mama taught me to always have on hand, it’s a can of tuna. I grew up in Louisiana, where power outages from storms were a common occurrence, so having pantry staples stocked was a life lesson I learned at a young age.

I love tuna salad in all its forms, but canned tuna can do so much more. I’m always on the lookout for easy recipes that use a can of tuna in creative, delicious ways. So, this sushi-inspired spicy tuna rice bowl that only requires five minutes of prep and four ingredients to make has quickly become a favorite meal.

I love to make this rice bowl for lunch and top it with whichever crunchy vegetables are in season. Cucumbers and carrots are perfect in the spring, while cabbage and radishes are great for winter. But the veggie toppings are totally optional, and I often make mine with just tuna, Kewpie mayo, sriracha, and rice. It’s quick, super easy, and surprisingly flavor-packed.

For an extra-satisfying evening meal, I like to serve it with a salad tossed in a gingery dressing or a steaming bowl of miso soup. 

What Mayo To Use

Kewpie mayonnaise is a Japanese mayonnaise that is richer and more savory than American mayonnaise. I use it in place of American mayonnaise in lots of recipes, but find it works especially well here. The umami-packed flavor and creamy texture of the Kewpie mayo allow the spiciness of the sriracha and the light, buttery flavors of the tuna to shine.

American mayonnaise works just fine if it’s what you already have in the fridge, but I recommend stopping by your local Asian market or the international food aisle at your local grocer and grabbing a bottle of Kewpie mayonnaise if you haven’t tried it before.

How To Make My 5-Minute Spicy Tuna Rice Bowl

To make one to two servings, you’ll need:

• 1 (5-ounce) can albacore tuna in water, drained
• 1 1/2 tablespoons Kewpie mayonnaise 
• 2 to 3 teaspoons sriracha hot sauce
• Freshly ground black pepper, to taste
• 2 (4.4-ounce) containers microwaveable Minute White Rice
• Sliced cucumbers or other crunchy vegetables, optional
• Sesame seeds, optional

In a medium bowl, combine the drained tuna, mayonnaise, 2 teaspoons of the sriracha, and black pepper to taste. Mix with a fork until everything is fully combined. Taste and add another teaspoon of sriracha if desired.

Microwave the rice according to the package directions and place in a bowl or divide between two bowls. Distribute the spicy tuna mixture evenly over the rice and serve with cucumbers and sesame seeds on top, if using.

You can store the tuna mixture (without the rice) in an airtight container in the fridge for up to 1 day. Make fresh rice to go along with it when ready to serve. 

Topping Ideas

Seasonal veggies and other crunchy toppings are great additions to this spicy tuna bowl. Some of my other favorites are:

• Thinly sliced carrots, radishes, beets, green onions, or cabbage for freshness and color
• Chopped or sliced avocado for a creamy element
• Steamed edamame or a soft-boiled egg for a boost of protein
• Panko bread crumbs for crunch
• A squeeze of lime juice for brightness

Easy Tweaks

• For an extra-filling meal, double the amount of canned tuna, mayo, and sriracha so each person has even more of the spicy tuna on top of their rice.
• Not a big fan of rice? This recipe also works well with a base of cauliflower rice, quinoa, or a big, leafy salad. 
• Want it even spicier? When I’m craving extra heat, I like to add a small dollop of store-bought wasabi paste. This increases the heat level just the right amount and gives this dish an even stronger resemblance to the spicy tuna roll it is inspired by.