Tuna Rice Bowl
A Hawaiian poke-inspired bowl — seasoned tuna over rice with avocado, cucumber, edamame, and a spicy mayo drizzle. Quick, fresh, and satisfying. Use canned tuna for convenience, sashimi-grade fresh tuna for elevated version.
Prep Time
12 min
Cook Time
17 min
Servings
6
Calories
335 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Tuna1 ½
- Rice2 ¼ cups
- Bell Pepper1 ½
- Cherry Tomato1 ½
- Spinach3 cups
- Soy Sauce3 tbsp
- Garlic4 ½ cloves
- Spring Onion1 ½
- Sesame Oil1 ½
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Tuna1.5
- Rice2.25 cups
- Bell Pepper1.5
- Cherry Tomato1.5
- Spinach3 cups
- Soy Sauce3 tbsp
- Garlic4.5 cloves
- Spring Onion1.5
- Sesame Oil1.5
Instructions
- 1
Cook 1.5 cups of sushi rice or jasmine rice per package directions. While warm, mix in 2 tablespoons rice vinegar, 1 tablespoon sugar, ½ teaspoon salt for seasoned rice. Cool to room temperature.
- 2
For canned tuna version: drain 2 cans (5 oz each) of good-quality tuna in water. For fresh tuna: cube 1 lb of sashimi-grade ahi tuna into ½-inch pieces.
- 3
Make the marinade: 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon honey, 1 teaspoon grated ginger, 1 minced garlic clove, juice of half a lime, 1 chopped scallion. Mix the tuna with the marinade — 5 minutes for canned, 15 minutes for fresh.
- 4
Make the spicy mayo: 3 tablespoons mayo + 1 tablespoon sriracha + 1 teaspoon honey + 1 teaspoon lime juice.
- 5
Prep the toppings: ½ avocado sliced, ½ cucumber thinly sliced, ½ cup shelled edamame (thawed if frozen), 2 tablespoons pickled ginger, 1 sheet of nori (seaweed) cut into thin strips.
- 6
Build the bowls: rice on the bottom, seasoned tuna in the center, vegetables arranged around it. Drizzle with spicy mayo. Top with sesame seeds, scallions, and nori strips. Serve with extra soy sauce and pickled ginger.
Watch how to make Tuna Rice Bowl
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💡 Expert Tips
- 1.Seasoned rice (sushi-style). The rice vinegar gives the authentic Japanese flavor. Plain rice tastes bland in poke bowls.
- 2.Canned tuna or fresh — both work. Canned is convenient; fresh is restaurant-quality. Choose based on occasion.
- 3.Spicy mayo is the signature. The combination of mayo + sriracha + honey is what makes poke bowls poke bowls.
- 4.Nori strips. The crispy seaweed adds umami and visual contrast. Don't skip — it's part of the Hawaiian poke experience.
🔬 Why It Works
Tuna rice bowls succeed because they combine multiple distinct elements: seasoned rice base, marinated protein, creamy avocado, crunchy vegetables, spicy mayo, salty nori. Each contributes specific flavor and texture. The Hawaiian poke style is fast-casual perfection — protein, carb, vegetable, sauce, and finishing crunch in every bite. Canned tuna makes this an everyday meal; fresh tuna makes it special.
Frequently Asked Questions
Best canned tuna?▾
Where do I find sashimi-grade tuna?▾
Other proteins?▾
Vegan version?▾
4.1
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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