Tuna is mixed with a creamy spicy mayonnaise sauce and served on a bed of cauliflower sushi rice for a healthy, easy and low carb meal that is inspired by spicy tuna bowls.
We love ordering spicy tuna rice bowls when at Japanese restaurants and will often make it at home too. I experimented with creating a healthier, low carb version and I really loved how it turned out. The tuna is so creamy and flavorful. I love this as much as my California Sushi Roll Bowls with Cauliflower Rice.
Recipe Highlights
- Instead of raw tuna, I used canned tuna so that this can be made ahead of time.
- The sauce is a simple blend of sriracha, mayonnaise and sesame oil. It seems so basic but it is very flavorful.
- This isn’t just served with regular cauliflower rice. Instead, I made cauliflower sushi rice by flavoring the rice with seasoned rice vinegar, which is used to flavor traditional sushi rice.
- I served mine with some crunchy Persian cucumber slices. You can also serve with avocado slices too.
Quantity and Portions
Even though this is a meal prep, make sure not to make too many if you are only prepping for yourself. If you are prepping for several family members, then of course you can double or even triple the recipe. Open canned tuna lasts about 3 days in the fridge. In addition, you should not be eating canned tuna every day. The amount that is safe to eat weekly will depend on the type of canned tuna you use for this recipe. You should also consult the FDA website to determine the amount of tuna that is safe to consume weekly.
I made three of these, which was enough for one meal for myself and two meals for my husband.
You might like my Buddha Bowls, too!
Spicy Tuna Bowls with Cauliflower Rice Meal Prep
Ingredients
- 3 cups cauliflower rice
- 1 tbsp seasoned rice vinegar
- 3 (5 oz) cans of tuna drained
- 1 persian cucumber thinly sliced
- 1/2 tbsp toasted black sesame seeds
- 1/2 tbsp toasted white sesame seeds
- 2 green scallions thinly sliced
Spicy Mayonnaise
- 3/4 cup mayonnaise
- 1 1/2 tbsp sriracha sauce
- 1 tsp toasted sesame oil
Instructions
- Steam cauliflower rice until tender. While rice is still hot, drizzle with rice vinegar and mix vinegar into the rice. Taste and add more vinegar if needed. Add 1 cup of cauliflower sushi rice to each meal prep container
- In a large bowl, add spicy mayonnaise ingredients. Mix until evenly blended. You can add or use less sriracha depending on personal spicy level preference. Add tuna to bowl. Mix until tuna is evenly coated in spicy mayonnaise. Add tuna to the meal prep containers, dividing evenly between the three containers.
- Add cucumbers to each meal prep container. Garnish rice and cucumbers with black and white sesame seeds. Garnish tuna with scallions. Keep containers stored in the fridge for up to 3 days.
Video
Notes
- I like to make the sauce using kewpie mayonnaise*, which is a Japanese mayonnaise that is richer (made with only egg yolks) and slightly sweeter than regular mayonnaise. However you can use regular mayonnaise as well. If you want to reduce calories, you can also use light mayonnaise.
- Make sure to use seasoned rice vinegar* and not regular rice vinegar. Seasoned rice vinegar is less acidic and sweeter than regular rice vinegar and is used to make sushi rice.
- I do not recommend making too many of these unless you are prepping for multiple family members. The tuna will only store about 3 days in the fridge and there is a limit of how much canned tuna should be consumed weekly. Please consult the FDA website for guidelines for a safe amount of tuna to eat weekly.
- You can use frozen or fresh cauliflower rice. You can also make your own cauliflower rice.
- I used these round meal prep containers.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Estimated nutrition information is calculated using light canned tuna in water and kewpie mayonnaise.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This was great! I add furikake to the rice and ebtb seasoning on top for the sesame seeds. This is definitely added to the rotation! Thank you for sharing.
YUM! We’re so glad you loved this recipe!
See the bowls
So delicious. I want to try using canned salmon too!
Let us know how it works for you!
Fantastic! 10/10. Tasty and filling. Can’t wait to eat the leftovers.
So glad you enjoyed it!
This recipe is SO good! It’s become a staple in our house. We’ve made it as written, and also made it with shrimp (hot) which was also wonderful!
THANK YOU!!
I’m so glad you liked it! Thank you for sharing your experience
Made this for dinner tonight, 10/10 soooo good!!!
I’m so glad you enjoyed!
Have you ever substituted Greek yogurt for Mayo?
Greek yogurt is often used as a mayo substitute. We haven’t tried it in this recipe, but it should work. It will just give the sauce a different flavor.
Have you made with raw tuna and not canned?
Yes, but only when I’m making a single serving to be eaten right away
Super yummy! So glad I found this recipe!!
I’m so glad you enjoyed!
Is this meant to be eaten cold or do you heat it up ?
it’s usually eaten cold but you can do it either way
Haven’t made this yet but I’m curious if you could substitute canned chicken instead of using canned tuna?
Yes I think that should be fine.