This tuna and rice bowl is one of those meals you can throw together anytime.
Simple, filling, fresh, and perfect when you want something quick but still good for you.
This tuna and rice bowl is one of my favorite quick meals when I want something filling but not heavy. It’s simple, flexible, and comes together in about 15 minutes.
The base is warm short-grain rice topped with a quick tuna mix, fresh crunchy vegetables, and a drizzle of soy sauce and sesame oil. It’s the kind of meal you can make even when the fridge is almost empty. As long as you have rice and canned tuna, the rest can be whatever vegetables or herbs you have on hand.
Why You’ll Love This Tuna and Rice Bowl
• Super quick – ready in about 15 minutes
• Uses pantry ingredients like canned tuna and rice
• Healthy and filling but still light
• Very flexible – use whatever vegetables you have
• Great for lunch or dinner
Watch How it’s Made
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Tuna and Rice Bowl Ingredients
Rice
1 cup short-grain rice (sushi rice works great)
1¼ cups water
Tuna Mix
1 can tuna
1 heaping teaspoon mayonnaise
½ – 1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon finely chopped chives or green onion
1 teaspoon sriracha (optional, for heat)
Vegetables & Toppings
1 small cucumber, cut into matchsticks
1 carrot, cut into matchsticks
½ avocado, sliced
Extra chives or green onions
Optional finishing:
Soy sauce
Sesame oil
Fresh lemon juice
Vegetable Variations (Use What You Have)
This tuna and rice bowl recipe works with almost any crunchy or fresh vegetable.
Good options include:
• edamame
• radishes
• snap peas
• shredded cabbage
• corn
• thin sliced bell peppers
• pickled cucumbers
• kimchi
• shredded lettuce
• mango or pineapple for a sweet twist
Herbs that work well:
mint, cilantro
How to Make a Tuna and Rice Bowl
1. Cook the rice
- Wash the short-grain rice very well until the water runs mostly clear.
- Add the rice and 1¼ cups water to a small pot.
- Bring to a boil, then lower the heat to the lowest possible setting. Cover and cook for 14 minutes.
- Turn off the heat and let it sit covered for another 10 minutes without opening the lid.
2. Make the tuna mixture
- In a bowl combine:
- tuna
mayonnaise
soy sauce
sesame oil
chopped chives or green onion - Mix until combined.
3. Prepare the vegetables
Cut the cucumber and carrots into thin matchsticks and slice the avocado.
4. Assemble the tuna and rice bowl
- Divide the warm rice between two bowls.
- Top with the tuna mixture, vegetables, and avocado.
- Finish with extra soy sauce, sesame oil, and a squeeze of lemon juice.
Tips for the Best Tuna and Rice Bowl
- Use short-grain rice
It gives the bowl the best texture and holds together nicely. - Cut vegetables thin
Matchsticks or thin slices make the bowl easier to eat and give a nice crunch. - Season at the end
Because the tuna and toppings already have soy sauce, taste before adding more. - Use warm rice
Warm rice with cold crunchy vegetables creates the best texture.
Frequently Asked Questions
Yes. Brown rice can work well, just adjust the cooking time according to the package instructions.
Yes. It’s high in protein, filling, and includes fresh vegetables. You can also reduce the mayo if you prefer.
Canned tuna in oil both works well. Just drain it well before mixing.
You can cook the rice and prep the vegetables ahead of time. Assemble the bowl just before serving for the best texture.
More Rice Recipes to Try
If you enjoy simple rice-based meals like this tuna and rice bowl, here are a few more rice recipes from the blog that are just as satisfying.
• Spanakorizo – a comforting Greek spinach and rice dish that’s simple, healthy, and full of herbs.
• Wild Rice Salad – a fresh and colorful rice salad with great texture and lots of flavor.
• Herb Rice – fluffy rice packed with fresh herbs, perfect as a side for almost anything.
• Middle Eastern Rice – a warm and fragrant rice dish that works beautifully with many mains.
• Mujadara Rice – a classic rice and lentil dish topped with deeply caramelized onions.
Tuna and Rice Bowl
Ingredients
Rice
- 1 cup short-grain rice (sushi rice works well)
- 1¼ cups water
Tuna mixture
- 1 can tuna, drained
- 1 heaping teaspoon mayonnaise
- ½-1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp finely chopped chives or green onion
- 1 tsp sriracha (optional, for heat)
Vegetables and toppings
- 1 small cucumber, cut into matchsticks
- 1 carrot, cut into matchsticks
- ½ avocado, sliced
- extra chives or green onion
Optional finishing
- soy sauce
- sesame oil
- lemon juice
Instructions
Cook the rice
- Wash the rice well until the water runs mostly clear.
- Add the rice and 1¼ cups water to a small pot. Bring to a boil, then reduce the heat to the lowest setting, cover, and cook for 14 minutes.
- Turn off the heat and let the rice sit covered for another 10 minutes without opening the lid.
Make the tuna mixture
- In a small bowl combine the tuna, mayonnaise, soy sauce, sesame oil, chopped chives, and sriracha if using. Mix well.
Prepare the vegetables
- Cut the cucumber and carrot into thin matchsticks and slice the avocado.
Assemble the tuna and rice bowl
- Divide the warm rice between two bowls. Top with the tuna mixture, vegetables, and avocado. Finish with a drizzle of soy sauce, sesame oil, and a squeeze of lemon juice if you like.
