Can I use fresh tuna instead of canned?

Absolutely! Just make sure it's sushi-grade - I get mine from the fish counter when I'm feeling fancy. Dice it small and mix with the same spicy mayo for a restaurant-worthy upgrade. The canned version is still delicious though - no shame in pantry shortcuts on busy nights!

How long does this keep in the fridge?

Here's my meal prep secret: The tuna mixture actually tastes better after 1-2 days as flavors meld (just store it airtight). Keep components separate - rice for 3 days, fresh veggies should be added day-of. The nori loses its crispness if stored assembled, so add that last minute!

Is this super spicy? My kids won't eat anything too hot.

Start with half the sriracha - you can always add more! The mayo cools things down, and the creamy avocado helps too. My niece loves it when I skip the spice altogether and just use plain mayo with a squeeze of lemon.

15-Minute Tuna Sushi Bowl Recipe

Spicy Tuna Sushi Bowl

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A deconstructed spicy tuna roll in a bowl with rice, cucumber, avocado, nori, and spicy mayo. Quick and easy for a 30-minute dinner.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 5 min
Total Time: 15 min
Yield: 2 servings 1x
Category: Dinner
Method: No-Cook
Cuisine: Japanese
Diet: Low Calorie

Ingredients

Scale

1 cup cooked sushi rice
1 can tuna, drained
1 tbsp sriracha
2 tbsp mayonnaise
1/2 cucumber, sliced
1 avocado, diced
1 sheet nori, torn
1 tsp sesame seeds
1 tbsp soy sauce

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Instructions

Mix tuna with sriracha and mayonnaise.
Place rice in a bowl.
Top with tuna mixture, cucumber, avocado, and nori.
Sprinkle sesame seeds and drizzle soy sauce.

Notes

Use sushi-grade tuna if available.
Meal prep by storing components separately.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 25g
Cholesterol: 30mg

Find it online: https://kitchenuser.net/spicy-tuna-sushi-bowl-recipe-easy/