Spicy Tuna Sushi Bowl with Crispy Rice

Craving sushi but not up for rolling and slicing? This spicy tuna sushi bowl with crispy rice is the ultimate shortcut that still gives you all the flavor, texture, and satisfaction of your favorite spicy tuna roll—just in a way that’s way easier (and a little more fun) to make at home.

At the heart of it is a simple concept: take all the key players from a sushi roll—sushi rice, spicy tuna, avocado, cucumber, a drizzle of spicy mayo—and serve it deconstructed over golden, crispy rice. The crispy rice is a game changer. It gives each bite a satisfying crunch that contrasts beautifully with the creamy tuna and fresh toppings. It’s like sushi and a rice cake had a delicious, spicy baby.

The beauty of this bowl is how customizable it is. Don’t like cucumber? Swap it with mango for a sweet kick. Prefer cooked tuna or even salmon? Go for it. You can also make it as spicy (or not) as you want. Whether you’re hosting a casual dinner, meal-prepping for the week, or just want something indulgent but not too heavy, this bowl has your back.

Even better, it’s a super approachable recipe. You don’t need fancy equipment, raw fish from a specialty store, or sushi-making skills. A hot pan, a mixing bowl, and a few fresh ingredients—and you’re in for a restaurant-style dish that hits every flavor note from umami to heat to crisp freshness.

Why You’ll Love It

• All the sushi vibes without the rolling hassle: This bowl captures everything you love about spicy tuna rolls—creamy, spicy, crunchy, and fresh—without needing a bamboo mat or perfect technique.
• That crispy rice magic: Pan-fried sushi rice becomes golden and crunchy on the outside, tender inside. It adds an irresistible texture that makes this bowl feel extra special.
• Quick and customizable: Whether you want it spicy, mild, loaded with veggies, or drizzled in extra sauce, it’s easy to tweak this bowl to your liking.
• Perfect for weeknights or entertaining: It’s impressive enough to serve guests but easy enough for a cozy dinner at home. You can even prep components ahead of time!
• Nutritious and satisfying: With protein from the tuna, healthy fats from avocado, and fresh veggies, it’s a balanced meal that doesn’t skimp on flavor.

Ingredient List

For the Crispy Rice

• 2 cups cooked sushi rice (cooled)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• ½ teaspoon salt
• 2 tablespoons neutral oil (like canola or avocado oil)

For the Spicy Tuna

• 1 cup sushi-grade tuna, finely diced
• 2 tablespoons mayonnaise
• 1 tablespoon Sriracha (adjust to taste)
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon lime juice
• ½ teaspoon garlic powder (optional)

For the Bowl Toppings

• ½ avocado, sliced or cubed
• ½ cucumber, diced or thinly sliced
• 1 tablespoon green onions, thinly sliced
• 1 teaspoon sesame seeds
• Optional: pickled ginger, shredded nori, jalapeños, extra Sriracha or spicy mayo

Ingredient Notes

• Sushi rice – Use short-grain rice and let it cool before crisping. It holds together better and gives the right chewy texture.
• Rice vinegar – This adds that signature tang to sushi rice. Mix it with sugar and salt while the rice is still warm for the best absorption.
• Neutral oil – Go for something with a high smoke point like avocado or canola oil to get that perfect crispy bottom without burning.
• Sushi-grade tuna – Always use high-quality, sushi-grade tuna if you’re using it raw. You can also swap with cooked or canned tuna if you prefer.
• Mayonnaise – Japanese mayo like Kewpie gives a richer, umami flavor, but regular mayo works just fine.
• Sriracha – Adjust the amount based on how spicy you like it. You can also mix in a dash of hot chili oil for extra heat.
• Toppings – Don’t skip the cucumber or avocado! They add cooling balance to the spicy tuna and make the bowl more refreshing.

Kitchen Equipment Needed

• Nonstick skillet or cast iron pan – For getting that golden, crispy crust on the rice. I love using my 10-inch cast iron for an even sear.
• Mixing bowls – You’ll need a few: one for seasoning the rice, another for mixing the spicy tuna, and maybe one more for prepping toppings.
• Spatula or fish turner – Helpful for flipping the rice without breaking it apart. A thin metal spatula works best.
• Sharp knife – Essential for finely dicing the tuna and slicing toppings cleanly.
• Measuring spoons and cups – To keep your sauce and seasoning balanced—especially the spicy mayo mix.
• Rice paddle or spoon – For fluffing and seasoning the rice without smashing it. I use a silicone one that doesn’t stick.

Instructions

Step 1: Prep and Season the Rice

• Cook the rice (if not already done): If you’re starting from scratch, cook about 1 cup of uncooked sushi rice according to package instructions. Let it cool completely—this helps it hold its shape when frying.
• Season the rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this into the cooled rice using a rice paddle or spoon.
• Shape the rice (optional but helpful): Wet your hands lightly and press the rice into small patties or squares—this makes them easier to crisp evenly.

Pro Tip: Use slightly damp hands to prevent rice from sticking to your fingers when shaping.

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Step 2: Make the Spicy Tuna Mixture

• Dice the tuna: Use a sharp knife to finely dice the sushi-grade tuna into small, even pieces.
• Mix the sauce: In a medium bowl, stir together mayo, Sriracha, soy sauce, sesame oil, lime juice, and garlic powder.
• Combine: Gently fold the tuna into the sauce until evenly coated. Cover and refrigerate while you crisp the rice.

Pro Tip: Keep the tuna cold until just before serving—it stays fresh and keeps that nice texture.

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Step 3: Crisp the Rice

• Heat the oil: In a nonstick or cast iron skillet, heat the oil over medium-high heat.
• Add rice patties: Once the oil is shimmering, gently place the rice into the pan. Don’t overcrowd—work in batches if needed.
• Cook until golden: Let each side cook undisturbed for 3–4 minutes or until deep golden brown and crispy. Flip carefully and cook the other side.

Pro Tip: Resist the urge to flip too early—letting it sit gives it that perfect crispy crust.

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Step 4: Assemble the Bowl

• Layer the crispy rice: Place your crispy rice at the base of the bowl (or along one side if you want that bento-style look).
• Add toppings: Spoon the spicy tuna over or beside the rice. Add sliced avocado, diced cucumber, and any extra toppings like pickled ginger or shredded nori.
• Finish with flair: Sprinkle sesame seeds and green onions on top. Add a drizzle of spicy mayo or extra Sriracha if you like it hot!

Pro Tip: Serve immediately so the rice stays crispy and the tuna is cool and creamy—it’s all about that contrast.

Tips and Tricks for Success

• Cool your rice before crisping: Hot or warm rice will fall apart in the pan. Let it chill in the fridge for at least 30 minutes if you’re in a hurry.
• Don’t overcrowd the pan: Give each rice patty enough space to crisp up properly. Overcrowding traps steam and makes them soggy instead of golden.
• Use a hot pan and let it sit: Get your skillet hot before adding the rice, and don’t move it too early—letting it sear undisturbed gives that signature crisp.
• Taste and tweak the spicy tuna mix: Everyone’s spice tolerance is different. Add Sriracha gradually and adjust other seasonings to suit your taste.
• Keep ingredients cold until serving: Chill the tuna mix and toppings until you’re ready to assemble for that refreshing contrast with the warm rice.

Ingredient Substitutions and Variations

• Tuna → Cooked or canned tuna: Not into raw fish? Use canned tuna in water or oil, or swap in seared ahi tuna or baked salmon.
• Spicy mayo → Greek yogurt mix: For a lighter twist, use plain Greek yogurt with a touch of Sriracha and lemon juice.
• Rice vinegar → Apple cider or white vinegar: If you’re out of rice vinegar, a mild vinegar substitute can work in a pinch—just use a little less.
• Avocado → Mango or edamame: Swap creamy for sweet or crunchy—mango adds brightness and edamame boosts the protein.
• No Sriracha? Try gochujang (Korean chili paste), chili crisp, or even a dash of hot sauce mixed with a little honey or soy sauce.

Serving Suggestions

• As a lunch bowl with iced green tea: The fresh, spicy flavors pair so well with a cold, lightly sweetened green tea—it’s my go-to midday meal when I want something satisfying but not too heavy.
• With a miso soup starter: A small bowl of miso soup makes this feel like a full sushi bar experience at home—plus it’s warm and comforting next to the cool tuna.
• Serve deconstructed for guests: I like to set everything out DIY-style for a sushi bowl bar. Let everyone build their own with crispy rice, tuna, and toppings—it’s fun and interactive!
• Add seaweed snacks on the side: I’ll often grab roasted seaweed sheets and scoop up a little of everything for a sushi taco moment. So good!
• Pair with a light salad: I love serving this with a crisp cucumber or sesame slaw salad—it adds crunch and brightness to round out the meal.

Storage and Reheating Instructions

• Store the spicy tuna separately: Keep the tuna mix in an airtight container in the fridge for up to 1 day. Since it’s raw fish, it’s best to eat it fresh.
• Crispy rice can be stored separately: Place leftover crispy rice in a container lined with a paper towel to absorb moisture. Store in the fridge for up to 3 days.
• Reheat rice in a skillet: To get the rice crispy again, heat a little oil in a pan over medium heat and re-crisp each side for a couple minutes. Avoid microwaving—it softens the texture.
• Prep toppings fresh: Sliced avocado and cucumber are best added just before serving to keep them fresh and vibrant.
• Make it ahead (partially): You can shape and chill the rice patties, prep the tuna sauce, and chop toppings a few hours ahead—just combine right before serving.

Frequently Asked Questions

Can I use canned tuna instead of raw tuna?

Absolutely! Canned tuna is a great option if you don’t have access to sushi-grade fish or just prefer something cooked. It still tastes amazing with the spicy mayo mix.

How do I know if my tuna is sushi-grade?

Look for labels that specifically say “sushi-grade” or “sashimi-grade” from a trusted fishmonger or store. If you’re unsure, ask! When in doubt, go with a cooked option.

What type of rice works best for crispy rice?

Short-grain sushi rice is ideal—it’s sticky enough to hold together and crisps beautifully. Long-grain rice tends to fall apart and doesn’t get that same texture.

Can I make this gluten-free?

Yes! Just use gluten-free soy sauce or tamari, and double-check that your Sriracha or mayo is also gluten-free.

How spicy is this recipe?

Mild to medium heat, depending on how much Sriracha you add. Start small and taste as you go—you can always add more spice, but you can’t take it out!

Can I make this bowl vegetarian?

Sure thing! Swap the tuna for diced tofu, cooked mushrooms, or even chickpeas tossed in the same spicy sauce for a tasty plant-based version.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!