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Spicy Tuna Rice Bowl

Rated as 4.05 out of 5 Stars
72k

"What we have here is equal parts tuna and rice by weight, which for me, gives this the perfect balance between protein and starch. While this may remind some people of a fried rice dish, this is significantly lighter, and actually very low on the fat content, but that doesn't mean it's not satisfying, and like most rice dishes, it's very comforting."
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Ingredients

40 m servings 583
Original recipe yields 2 servings (2 bowls)

Directions

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  1. Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
  2. While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
  3. Turn off heat and let rice sit, covered, for 10 minutes.
  4. Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

Footnotes

  • Chef's Notes:
  • If using unseasoned rice vinegar, adjust with a few pinches of sugar and salt.
  • You can use any hot sauce you like.
  • If you use a little less dressing, a shorter grain of rice, and make this a little stickier, you can actually press this together and form it into balls which can be rolled in sesame seeds for an incredible handheld snack to bring to work or a picnic.

Nutrition Facts


Per Serving: 583 calories; 10.3 83 37.7 18 1495 Full nutrition

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Reviews

Read all reviews 16
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This tastes like a spoonful of sushi in every bite. It is going to become one of our quick afterwork dinners and made with microwaved rice packets. Next time I'll dice a generous amount cilantro...

Most helpful critical review

Probably not the best version as not a lot of things are available in my country, namely: -Seasoned Rice Vinegar (Had to substitute with Ottogi Brown Rice vinegar, which was too vinegary tasting...

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This tastes like a spoonful of sushi in every bite. It is going to become one of our quick afterwork dinners and made with microwaved rice packets. Next time I'll dice a generous amount cilantro...

I just made this (it's super easy), and I'm a fan! I will definitely be coming back to this one when I'm looking for a simple and tasty meal. I nearly always have a few cans of tuna in the pan...

I had a packet of spicy tuna that had been lingering in the pantry, and since I’m social distancing at the moment, I’m trying to get creative with my pantry and fridge supplies. I didn’t have be...

This is everything I want in life. I love this! I ran out of rice vinegar so I used half rice vinegar and some white wine vinegar and it's still really good. If you are subbing the vinegar, use...

Probably not the best version as not a lot of things are available in my country, namely: -Seasoned Rice Vinegar (Had to substitute with Ottogi Brown Rice vinegar, which was too vinegary tasting...

I work a night shift, so everything is closed by the time I get to work, so I needed to do some meal planning. I just finished this, putting it into three small containers, with a little left ov...

I guessed right on the rice vinegar quantity! Thanks for the recipe though. I also added a splash of Shaoxing rice wine because my vinegar wasn't seasoned. I didn't think it needed any more suga...

Sounded interesting and was a nice change of pace, just not a keeper for us.

I only had the Thai Spicy tuna in a packet so used 3 of them and it was really good!