Go Back

Spicy Tuna Bowl

Prep Time15 mins
Total Time15 mins
Course: Dinner
Cuisine: Japanese
Servings: 1 bowl
Author: Erica Julson


  • Large handful of mixed baby greens
  • Scoop of leftover cooked brown rice
  • Drizzle of low sodium soy sauce, or tamari for gluten free, coconut aminos for soy-free
  • Sprinkle of sesame seeds
  • 1 can tuna in water, drained
  • 1 tablespoon mayonnaise
  • 1 tablespoon Greek yogurt
  • 1 teaspoon rice vinegar
  • 1 teaspoon Sriracha hot sauce
  • Salt and pepper, to taste
  • 2 green onions, dark and light green parts, chopped
  • 1/2 avocado, sliced
  • Pickled sushi ginger, optional
  • Sprinkle of micro greens
  • 1/4 English cucumber, julienned


  • In a serving bowl, place a handful of baby greens and top with a scoop of leftover brown rice. Drizzle with soy sauce, and sprinkle with sesame seeds.
  • In a separate bowl, place the tuna, mayonnaise, Greek yogurt, rice vinegar, and Sriracha hot sauce. Mix well with a fork, and season to taste with salt and pepper. Scoop the tuna on top of the rice and drizzle with more Sriracha if you like things spicy. Add the green onion, avocado, sushi ginger, micro greens, and cucumber as garnishes. Dig in!