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Spicy Tuna Rice Bowl Recipe

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3.8 from 30 reviews

A quick and flavorful Spicy Tuna Rice Bowl featuring marinated cucumber, crispy toasted panko, creamy avocado, and hearty tuna served on a bed of jasmine rice, perfect for a satisfying and easy lunch or dinner.

Ingredients

Marinade

  • 1 ½ Cups English cucumber, diced
  • 1 Tablespoon soy sauce
  • 1 Teaspoon toasted sesame oil

Main Ingredients

  • 1 Tablespoon cooking oil
  • ½ Cup panko breadcrumbs
  • 2 Cans solid white tuna in oil (5-ounce cans, drained)
  • 2 Cups jasmine rice, cooked
  • 1 Cup edamame beans, peeled
  • 1 avocado, thinly sliced
  • 1 green onion, thinly sliced

Toppings and Garnishes

  • Sriracha hot sauce, to taste
  • Mayonnaise, to taste
  • Sesame seeds, for garnish
  • Pickled ginger, for garnish

Instructions

  1. Marinate: In a small bowl, toss the diced cucumber with soy sauce and toasted sesame oil. Set aside to marinate while preparing other ingredients.
  2. Heat Oil: Heat the cooking oil in a small skillet over medium heat to prepare for toasting breadcrumbs.
  3. Toast Breadcrumbs: Add panko breadcrumbs to the hot skillet and stir frequently until they are evenly browned and crispy, about 3-5 minutes.
  4. Remove Breadcrumbs: Take the skillet off the heat and set the toasted breadcrumbs aside to cool.
  5. Assemble Bowls: Divide the cooked jasmine rice evenly between two bowls. Arrange marinated cucumber, edamame beans, sliced avocado, drained tuna, and sliced green onion on top of the rice in each bowl.
  6. Add Crunch and Sauces: Sprinkle the toasted panko breadcrumbs over the bowls for added texture and crunch. Drizzle with sriracha and mayonnaise according to your spice and creaminess preference.
  7. Garnish: Finish by garnishing with sesame seeds and pickled ginger if desired, enhancing both flavor and presentation.

Notes

  • Use solid white tuna in oil for best flavor and texture; drain well before using.
  • Adjust the amount of sriracha and mayonnaise based on your preferred spice and creaminess level.
  • To save time, jasmine rice can be cooked in advance and refrigerated until ready to use.
  • Panko breadcrumbs add a crispy texture—make sure to toast them evenly to avoid burning.
  • This recipe is easily doubled for more servings.

Find it online: https://justsosavory.com/spicy-tuna-rice-bowl-recipe/