Spicy Tuna Roll Bowl Recipe - Gluten Free, Healthy, No Raw Tuna (2024)

The difference in a sushi (chirashi bowl) is in culture and ingredients. In a Japanese Chirashi bowl, the rice is sushi rice, which is prepared w the typical vinegar, salt and sugar mixture for all rice used for sushi. The ingredients can all vary but typically japanese style omelet, cooked crab sticks, cooked shrimp, cooked octopus, and a variety of RAW fish and roe, its presentation and offerings remain in a very traditional set approach. A poke bowl is an offshoot of the chirashi bowl, hailed from modern hawaii. The rice is typically not seasoned w vinegar and served up plain, it was traditionally chopped up marinated tuna w soy sauce, vinegar, seaweed and sesame oil and seeds, often found in supermarket quick food counters….but since it became popular, salmon was added, then it evolved to almost anything that strikes your fancy, can be added, often accompanied by edamame, vegetables, nuts and a myriad of sauces, the creativity knows no bounds.

I used sambal oelik for added heat instead of siracha. So good!

I used regular mayo, but to thin the sauce out a bit, I used the tuna water from the can. It worked out amazing, and this will be something that I make every month!

The outcome is so good I wouldn’t have thought it was so easy to make!

The sauce is the bomb!!!!I used toppings I already had at home along with the tuna :-edamame– Japanese pickle– Cucumber– imitation crab meat– fried onions– some chopped lettuce– sushi seaweed seasoning It tasted like what I have paid 20$ for before at a poke bowl restaurant. I was only missing the avocado ( hopefully next time I will have ripe ones ). Will try with different toppings and eventually different protein ! Thank you ! Makes such a Great pack before hand lunch .

I don’t think I’ve ever left a review on a recipe but after repeatedly coming back to this one, I figured I should!:) Such a quick and easy lunch! I know some people may not like this but I always use plain Greek yogurt instead of mayo and the dressing is still SO delicious! Thanks for a great recipe!

Absolutely delicious! I loved the spicy mayo and it went really well with all the ingredients in the rice bowl- will definitely make this again!

really really great recipe. i doubled the rice and halved the sauce. subbed a couple of ingredients and still delish! it’s a keeper.

Making tomorrow from a clients Yellow fin tuna he caught and had canned (with Jalapenos). I am using wild rice for some crunch and flavor different from regular rice. I also grow micro greens and sprouts in my motorhome (no more going to the store and these are always fresh) so I will add some daikon micro greens and hot mix sprouts to the top after mixing all together. Also have some packs of seaweed which I will cut on top with the fresh micro greens and sprouts.

Love it!! It’s quick, easy, healthy, and the whole family loves it!

OMG, I can’t believe how delicious this was and it was so easy too! I will be making it again for sure. Thank you!

The mayo sauce was so good and versatile. I have some leftover and drizzled it on other salad bowls. We loved this idea of sushi bowl. It works with Korean bibimbap as well, as we switched out canned tuna with bulgogi meat for protein (and fried egg). Thanks for the recipe and inspiration!

Thank you!!! I have this for lunch several times a week. It’s my favorite. I will also halve the sauce to mix with 1 5oz can tuna and it is good as a tuna melt

the best tuna bowl ever!

I cut the sesame oil in half because I find it strong and it was perfect!! This would also be great with crab as a “California bowl”

HOLY ISHHH!!! Made this and wasn’t expecting to absolutely LOVE the sauce. I added onions & green onions but truly the sauce was such a A+, thank you!

Yummy as described ! Will make it again. Thanks

Yum!! I made this today and it was excellent. I drizzled some soy sauce on top and a little bit of crushed up French fried onions. Otherwise made everything as recipe stated. Served on top of brown rice. I don’t know how I didn’t think of doing before! You are a genius. Both me and hubby loved it. Bonus it makes a very pretty presentation. Thanks for sharing!

When I saw this recipe I thought it looked really good. When I made it though, it failed. It did not taste good at all. I don’t know what I did wrong.

Because we’re living in the time of social distancing, a lot of the foods that used to be so accessible for me are out of the question. I never even thought I could recreate a poke bowl at home without the real nice sashimi, or all of the other things on top. This was a big hit! Word of warning, though: apple cider vinegar is NOT a good substitute for rice vinegar. I know you didn’t suggest it but I tried it since I used the last of my rice vinegar to make pickled onions (omg so good) and immediately regretted it. My sauce took a little bit of work to fix because of my own misstep. The key was adding more sriracha and then a teeny tiny dash of agave to cut down the heat but keep the flavor.. and then eventually just some of the rice vinegar pickle juice because nothing can really replace that. I did mine with a lettuce base, leftover rice, the tuna, red onion, avocado, and the last of my pickled ginger. Thank you for the inspiration!

My family and I love this simple, yet amazing recipe. We call it restaurant quality, but we’re happy we don’t have to pay restaurant prices. I make the recipe as described, but one add on that’s not listed is a must for us…nori. We bought just one package when we first made this, and it has lasted through multiple servings. The nori makes it taste and feel very authentic and takes it over the top for us. Thank you for this amazing recipe!

Thank you SO MUCH for this recipe. I made it one day when I was craving spicy tuna, but trying to save money. Now my husband and I eat this at least once a week, Tuna Bowl Tuesdays; it is his favorite meal! So quick and easy and perfect for the days when our school and work schedules are opposite- we still have a little time to eat together. It’s SO YUM. We do the usual carrots, cucumbers, and avocado, but we are trying to think of some creative things to add to spice it up once in a while!

This looks great! Thinking of packing this for my daughter’s school lunch, but is the rice best eaten warm or cold? Should I pack it fully-made with ice in her lunch bag, or deconstruct it and send the rice in a thermos. How is it best served? Thank you.

Loved this recipe! We doubled the quantities to serve two and were left with a bit of extra sauce. So I repurposed it for a coleslaw dressing the next day, just thinned out with an extra splash of rice wine vinegar and olive oil, it was also amazing!

I’m so making this and putting torn nori sheets on top!!

Just like this recipe, that sriracha mayo dressing looks *almost* too good to be true. 😉 I’m such a huge fan of bowls like these and tuna rolls in general! Sushi is high up on my list, next to Mexican food of course!! 😛