If you love sushi, but want something easier than rolling individual pieces, a Tuna Sushi Bowl is the perfect solution. It’s easy to prepare, versatile, and protein packed.
This tuna bowl recipe includes canned tuna (a kitchen staple), sushi rice, and an array of vibrant toppings like edamame, carrots and avocado - all loaded into a bowl to create a meal that’s both nutritious and delicious.
This tuna sushi bowl recipe is not only delicious and beautiful to look at, but it's also a fantastic way to enjoy the flavours of sushi without the hassle of rolling it. You could also try our Cucumber Sushi Boats.
Whether you’re preparing a quick weeknight dinner or lunch, or hosting a sushi night with friends, these bowls are seriously impressive. You can experiment with different variations and toppings to find your perfect combination, and have something different every time. This canned tuna sushi bowl is our go-to lunch at the moment.
Everything tastes better in a bowl, right? If you are looking for other meals in a bowl, then why not try our quick Cottage Cheese Bowls, protein packed Chicken Protein Bowl and Steak Rice Bowl, or our filling Burger in a Bowl?
Jump to:
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Sushi rice - This is MUCH easier to make than you might think. Check out our Sushi Rice Recipe for all the tips for making it perfect every time. In a pinch, you can get microwave pouches or sushi rice.
- Tuna - We used canned tuna to make this tuna sushi bowl really quick and simple. However, you could make them with fresh tuna that has been grilled and sliced.
- Edamame - This is a great way to add some protein and colour, and it's traditionally served with sushi. I used an edamame salad that I found at the supermarket, which was a mixture of edamame, peas and red peppers. However, you can use plain edamame. This is great for keeping in the freezer to add to meals.
- Cucumber - Thinly sliced cucumber adds lots of crunch and is a classic sushi filling.
- Carrot - Some grated carrot not only gives it a nutritious boost, but a great added colour. We used standard orange carrot, but a grated purple carrot would look amazing.
- Avocado - Another classic sushi filling, this adds lots of creaminess to the canned tuna rice bowl. You can dice it or slice it.
- Furikake seasoning - This is totally optional, but it adds lots of flavour and added texture to the finished tuna sushi bowl. You could just chop up some nori and sprinkle that on top with some sesame seeds instead.
Variations
One of the great things about sushi bowls is their versatility, and this tuna sushi bowl is no different. Here are some of our favourite variations:
- Spicy Tuna Sushi Bowl: Add sriracha or a spicy mayo (mix mayo with sriracha or use Kewpie mayo) to the canned tuna for a spicy kick. You could also sprinkle some red chilli flakes on top.
- Vegetarian Sushi Bowl: Replace the tuna with tofu or tempeh. Marinate the tofu/tempeh in soy sauce, sesame oil, and rice vinegar, then pan-fry until crispy.
- Salmon Sushi Bowl: Substitute fresh or canned salmon for the tuna. Why not check out our Salmon Rice Bowl Recipe.
- Other toppings: Try adding radish slices, mango, seaweed salad, spring onions (scallions) or a poached egg for extra richness.
How To Make a Tuna Sushi Bowl - Step By Step
- Step 1: Follow our instructions for how to make sushi rice.
- Step 2: Build your bowl with the rice, tuna, edamame, carrot, cucumber and avocado.
Tuna Sushi Bowl Serving Suggestions
When it comes to plating it up, why not serve all components separately (family style) so everyone can build their own bowl? This is a fun, interactive way to enjoy the meal, especially with kids.
Pack the sushi bowl components into a bento box for a portable, on-the-go meal, perfect for lunch at work or school. My kids love this as a packed lunch for school.
A light miso soup complements the sushi bowl perfectly, providing a warm, comforting side to the fresh, cold ingredients.
The perfect thing to serve alongside this tuna sushi bowl is some soy sauce. Add a splash to the rice for an authentic sushi flavour.
Extra Tips
- If you are using a pouch of microwaveable sushi rice, then when you fluff it up with a fork for serving, add some rice vinegar to it for a more authentic flavour.
- For something a little different, why not add crispy rice to this tuna bowl? Leftover sushi rice works best for this, and you can fry it in a little sesame oil and make chunks of crispy rice.
- We love making spicy tuna sushi bowls by mixing some Sriracha into the tuna or topping it with some crispy chilli oil.
- If you wanted to make a low carb version on this, then why not use cauliflower rice instead of sushi rice, or a mixture of the two? You could also use our Brown Rice and Quinoa Mix.
Frequently Asked Questions
Store the rice and toppings separately in airtight containers in the refrigerator. It's best to consume the tuna on the same day, but if needed, it can be kept for up to 24 hours.
Yes, you can prepare all the components ahead of time. Keep the rice at room temperature and the tuna in the refrigerator. Assemble the bowls just before serving.
More Tuna Recipes
If you’ve tried this tuna sushi bowl recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Tuna Sushi Bowl
Ingredients
- 150 g (1 cups) Cooked sushi rice
- 220 g (7.75 oz) Tuna - canned; drained weight
- 160 g (1 cups) Edamame
- 0.5 Cucumber - sliced
- 1 Avocado - diced
- 1 tablespoon Furikake seasoning
Instructions
- Follow our instructions for how to make sushi rice.
- Build your bowl with the rice, tuna, edamame, carrot, cucumber and avocado.
Recipe Tips
- If you are using a pouch of microwaveable sushi rice, then when you fluff it up with a fork for serving, add some rice vinegar to it for a more authentic flavour.
- For something a little different, why not add crispy rice to this tuna bowl? Leftover sushi rice works best for this, and you can fry it in a little sesame oil and make chunks of crispy rice.
- We love making spicy tuna sushi bowls by mixing some Sriracha into the tuna or topping it with some crispy chilli oil.
- If you wanted to make a low carb version on this, then why not use cauliflower rice instead of sushi rice, or a mixture of the two? You could also use our Brown Rice and Quinoa Mix.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Bronwynne says
Oh! This is one of my favourite lunches to throw together. If you mix a bit of wasabi paste, soy sauce and sesame oil together and drizzle it over the top it is simply divine!!
I've just discovered your blog and I'm in love with the recipes. Keep them coming!
Dannii Martin says
That is a really good tip - one that I will be adding the next time I make this!