Spicy Tuna Rice Bowls With Crunchy Cucumber

These spicy tuna rice bowls are a quick lunch or dinner built from pantry tuna, warm rice and crisp cucumber. A creamy chili-lime sauce brings the bowl together, while avocado and scallions add freshness. Use coconut aminos for a soy-free seasoning option, or omit them and season the tuna with lime and a pinch of salt.

Recipe details

Serves: 4 | Prep: 15 minutes | Cook: 20 minutes

Ingredients

• 1 cup jasmine or brown rice, rinsed
• 1 3/4 cups water, or package amount
• 2 cans (5 ounces each) tuna in water, drained
• 1 tablespoon coconut aminos
• 1 teaspoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1 English cucumber, diced
• 1 avocado, sliced
• 2 scallions, sliced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds, optional

Spicy sauce

• 1/3 cup plain Greek yogurt
• 1 tablespoon mayonnaise
• 1 to 2 teaspoons sriracha, to taste
• 1 teaspoon lime juice

Instructions

1. Cook rice according to package directions. When done, fluff and let it stand covered for 5 minutes.
2. Stir tuna with coconut aminos, olive oil, paprika and garlic powder. Keep the flakes chunky rather than mashing into a paste.
3. Toss cucumber with rice vinegar and a pinch of salt. Let sit while you make the sauce.
4. Whisk Greek yogurt, mayonnaise, sriracha and lime juice. Add water 1 teaspoon at a time if you want a drizzle-able consistency.
5. Divide rice into bowls. Add tuna, cucumber and avocado. Drizzle with sauce and finish with scallions and optional sesame seeds.

Easy variations

Swap tuna for canned salmon or cooked shrimp. Add shredded carrots, edamame (if soy is suitable for you), or thinly sliced cabbage. For a soy-free bowl, choose coconut aminos or simply use lime juice, rice vinegar and salt. Adjust sriracha to your heat preference.

Meal prep and storage

Store cooked rice, tuna mixture, cucumber and sauce separately in the refrigerator for up to 3 days. Keep avocado whole until serving or toss slices with lime juice to slow browning. Reheat only the rice; serve the tuna and cucumber chilled.

FAQ

Can I use leftover rice? Yes. Reheat it until steaming hot, adding a teaspoon of water and covering it to keep the grains moist.

Is this a sushi bowl? It has familiar rice-bowl ingredients, but it is a simple cooked pantry meal rather than sushi.