Name: Crunchy Rice Spicy Tuna Bowls
Prep time: 20 min
Total time: 20 min
Ingredients: 2 Cans Tuna (I recommend using canned albacore tuna, packed in olive oil); 1/4 Cup Low Sodium Soy Sauce; 3 Tablespoon Kewpie Mayo; 2 Tablespoons Sriracha; 1 Tablespoon Toasted Sesame Oil; 3 Tablespoons Rice Vinegar; 1 1/2 Cups Sushi Rice (cooked); 2 Tablespoons Avocado Oil; 2 Teaspoon Chili Crisp; 1 Cup Edamame (shelled); 1 Avocado (chopped); 1 Bunch Green Onions (7ish onions, sliced thin); 4 Small Package Seaweed; 2 Teaspoons Chili Crisp; 3 Tablespoons Sesame Seeds

The next time that you find yourself craving sushi, you have to make these Crunchy Rice Spicy Tuna Bowls instead. They’re made from a bed of perfectly-cooked sushi rice that is pan-fried to perfection and is topped with a creamy tuna mix, fresh-cut avocado, shelled edamame, and salty seaweed. The end result? A light, flavorful, budget-friendly sushi-in-a-bowl!

A bowl filled with shredded tuna, edamame, avocado cubes, seaweed sheets, scallions, seasoned rice, and a drizzle of chili oil, with a fork resting inside. The bowl sits on a wooden surface.

Friends, with grocery prices on the rise, I am always looking to create budget-friendly recipes that are tasty, delicious, restaurant-quality, but come together at a fraction of the price of eating out. If you’re looking for a recipe that fits all the above criteria, then you will love these Crunchy Rice Spicy Tuna Bowls!

What makes these bowls so budget-friendly, you might ask? Instead of being made with fresh tuna, they’re made with canned tuna. Can you believe it? I’ll admit, for the longest time, I was not a fan of canned tuna. In fact, like mayo, it was on my “do not eat” list. But as I’ve gotten older and have expanded my horizons, I’ve found a love for canned tuna… especially when it’s paired with dollops of kewpie mayo, soy sauce, sriracha, and sesame oil, like in this recipe! If you don’t generally like canned tuna, but want to like it (on account of the fact that it’s high-protein, packed with omega-3’s, and yes, budget-friendly), I strongly recommend going for a high-quality canned tuna, such as albacore tuna that’s packed in olive oil. That will give it a fresher flavor that tastes absolutely delicious in this recipe!

Especially once it’s paired with the crunchy rice. If you haven’t tried any of my Viral Crispy Rice salads, then then is your perfect gateway into the world of crispy, crunchy rice! This one is so easy to throw together, and comes together in a pan in just 10 minutes. Which means, these bowls come together in less than 20 minutes flat. What could be better than that?

To make these bowls, you’ll need tuna, soy sauce, kewpie mayo, sriracha, sesame oil, rice vinegar, sushi rice, avocado oil, chili crisp, edamame, avocado, green onion, seaweed, and sesame seeds.

What You Need to Make These Better-Than-Takeout Bowls

Tuna: I recommend using a high-quality albacore tuna that is packed in olive oil. This will ensure that the tuna has the best, freshest flavor!
Soy Sauce: I recommend using low-sodium soy sauce here — however, if you want to keep these bowls gluten-free, you can use coconut aminos instead.
Kewpie Mayo: Kewpie mayo is a Japanese mayo that is made exclusively from egg yolks and vinegar, giving it a fattier flavor. However, you can also use traditional mayo, or if you want to take this recipe up a notch, use my homemade mayo for the best flavor!
Sriracha: I love adding sriracha to these bowls for a spicier kick, and you can vary the amount you’re using, depending on how spicy you like it!
Sesame Oil: Toasted sesame oil has a light, nutty flavor that pairs perfectly with this dish. Don’t skip it!
Rice Vinegar: The key to making sushi rice is to mix the rice with rice vinegar. You can usually find rice vinegar in the “international” aisle of your local grocery store!
Sushi Rice: Sticky sushi rice crisps up perfectly and is the perfect base for these bowls!
Avocado Oil: I like to cook the crunchy rice in a better-for-you oil, such as avocado oil.
Chili Crisp: You can buy pre-made chili crisp or make your own with my easy recipe!
Edamame: If you are looking for ways to get in more plant-based protein, then edamame is perfect. These soy beans may be small, but they are packed with protein and nutrients!
Avocado: Avocado adds creaminess to these bowls, and, not to mention, a dose of healthy fats.
Green Onion: Green onions add a delicious flavor to these tuna bowls!
Seaweed: Seaweed is crispy, crunchy, packed with vitamins, and is a delicious addition to these bowls. Don’t skip it!
Sesame Seeds: Sesame seeds may be small, but they’re the perfect garnish for these bowls!

A bowl of shredded tuna with a spoon sits on a wooden surface, surrounded by ingredients including white rice, sesame seeds, green onions, mayonnaise, soy sauce, sriracha, oil, and rice vinegar. — While the rice is cooking, prepare the tuna mixture. Add the drained, canned tuna to a bowl alongside the soy sauce, mayo, sriracha, sesame oil and rice vinegar. Mix to fully combine, breaking the tuna down into tiny pieces.

How to Make These Easy Bowls in Under 20 Minutes!

To make these bowls, start by preparing the rice. Cook the sushi rice according to your preferred method and set it aside. Next, make the tuna mixture. Drain most of the oil from the cans of tuna and add it to a medium-sized bowl. Add the soy sauce, mayo, sriracha, sesame oil and rice vinegar to the bowl with the tuna. Then, mix everything well, making sure to break the tuna down into tiny pieces.

Next, prepare the crunchy rice. Start by heating a medium-sized skillet, on the stove, over medium heat, and adding in the avocado oil. Once the oil is hot, add the cooked sushi rice to the pan and use the spatula to press it down. Add the chili crisp on top, if desired, then allow the rice to cook for about five minutes, until the bottom gets golden and crunchy.

A bowl filled with shredded tuna, edamame, diced avocado, and rice, garnished with chopped green onions and sesame seeds. Surrounding bowls contain edamame, sesame seeds, and diced avocado. — Once the crispy rice is done, assemble the bowls. Add the rice to the bowls, followed by the tuna, avocado, edamame, green onions, and seaweed.

A bowl filled with rice, tuna, edamame, avocado, scallions, and chili oil, with a hand adding chili oil from a spoon. A small bowl of edamame and a dish of sesame seeds are nearby on a wooden surface. — Once the crispy rice is done, assemble the bowls. Add the rice to the bowls, followed by the tuna, avocado, edamame, green onions, and seaweed.

After the five minutes are up, flip the rice to the other side and let it cook undisturbed for about another five minutes. Once the crunchy rice is done, set it aside and build the bowls. Divide the crunchy rice in to four servings and add it to the bottom of the bowls, followed by the tuna mixture.

Next, add the edamame, green onions, sesame seeds, and seaweed on top. Drizzle the remaining chili crisp on top for some extra spice on top. Once it’s done, serve immediately and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new