Spicy Tuna & Avocado Protein Bowls
Bold, zesty, and nourishing — these Spicy Tuna & Avocado Protein Bowls are a quick, no-fuss way to enjoy sushi-inspired flavors at home. Perfect for busy weeknights or meal prep, they’re as satisfying as they are wholesome.
Ingredients
- 2 cans 5 oz each tuna in water, drained (or use fresh sushi-grade tuna, diced)
- 2 –3 tbsp mayonnaise light or regular; can sub with Greek yogurt for a lighter option
- 1 –2 tbsp sriracha or chili sauce adjust to heat preference
- 1 tsp soy sauce or tamari for gluten-free
- ½ tsp sesame oil
- 1 green onion finely chopped
- For the Bowls:
- 2 cups cooked rice white, brown, or sushi rice; quinoa or cauliflower rice as alternatives
- 1 large avocado sliced or diced
- 1 cup cucumber thinly sliced
- 1 medium carrot shredded or julienned
- 1 cup edamame shelled and cooked
- Optional toppings: sesame seeds seaweed strips, pickled ginger, lime wedges
Instructions
- Prepare the Tuna Mix:
- In a medium bowl, combine tuna, mayo, sriracha, soy sauce, sesame oil, and green onion. Mix until creamy and well-coated. Taste and adjust spice level as desired.
- Cook or Reheat the Base:
- Prepare rice (or grain of choice) according to package instructions. Fluff with a fork and keep warm. For extra flavor, season with a splash of rice vinegar and a pinch of salt.
- Prep the Veggies:
- While the rice cooks, slice avocado, cucumber, and carrot. Keep them fresh and crisp for texture contrast.
- Assemble the Bowls:
- Divide rice into serving bowls. Arrange avocado, cucumber, carrot, and edamame neatly on top. Add a generous scoop of the spicy tuna mixture in the center.
- Add Toppings:
- Sprinkle with sesame seeds and garnish with seaweed strips or pickled ginger for extra sushi-style flair. A squeeze of lime over the top adds brightness.
- Serve & Enjoy:
- Serve immediately while the rice is warm and the veggies are cool and crisp. Mix everything together before digging in for the perfect flavor balance.
Tried this recipe?Let us know how it was!