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Lunch Box: Spicy Tuna Rice Bowl

4.5
39
Notes
30 mins cook
This spicy tuna rice bowl with sesame, soy and sriracha comes together in no time. It’s perfect for packed lunches.
Jodie Nixon

Jodie Nixon

Spicy Tuna Rice Bowl
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Serves
4
Jasmine Rice
Tinned Tuna
Spring Onion
Avocado
Cucumber
Rice Vinegar
Mayonnaise
Sriracha
Soy Sauce
Sesame Oil
Nori Seaweed
Shichimi Togarashi

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    Notes
    (24)

    J
    Jake D.
    2 days ago
    I ate this once, my bench press increased by 45%
    M
    Matthew G.
    18 days ago
    has become my weekly 2x lunch. very good.
    K
    Kathy P.
    18 days ago
    This is such a winner! Perfect work-lunch to make on a Sunday for the next few days ahead. I haven't been able to find Shichimi Togarashi yet in my supermarkets but I've just left it out and it's still great! Would recommend trying it with sushi rice as well, proper tasty :)
    M
    Mob
    14 days ago
    ·
    Admin
    Hi Kathy! We're so pleased you love the recipe as much as we do! You can always order Shichimi Togarashi online if you can't find it :)
    C
    Carly M.
    23 days ago
    how does the Avocado keep for 3 days without going black?
    F
    Felicity S.
    9 days ago
    Give it a squeeze of lemon and mix in, preserves the Avo 😊
    J
    Jo S.
    a month ago
    v tasty! I also added yoghurt to the tuna to make it more creamy
    Y
    Yukesh S.
    a month ago
    (edited)
    ·
    Admin
    testtt
    Y
    Yukesh S.
    a month ago
    ·
    Admin
    test
    A
    Annie-Rose M.
    2 months ago
    made this for work lunches and it was so so good! will be adding this to the regular rotation. My only slight criticism is that the way the recipe is written makes it sound like you mix the cucumber, nori, avocado, vinegar mix together. it’s actually not a problem because still tastes delicious but perhaps a slight tweak to the way the step is written would help make it clearer.
    M
    Mob
    a month ago
    ·
    Admin
    Hi Annie! So glad to hear you're loving this recipe! I've updated the method to make it clear that the spring onions, avocado and nori should be set aside for later and not mixed in with the cucumber.
    K
    Kat S.
    2 months ago
    this one is brilliant. I added kimchi and that really tied it all together
    M
    Micaela P.
    2 months ago
    Super quick and tasty!
    G
    Graham V.
    2 months ago
    made this a few times now and it’s always amazing.
    C
    Cade M.
    2 months ago
    so yummy!!!
    N
    Natalie C.
    2 months ago
    Easy, cheap and delicious. I make it all the time now for lunch now. Works great without the seaweed or the other seasoning thing.
    .
    .
    2 months ago
    do you heat this or is it intended to be eaten cold?
    M
    Mob
    2 months ago
    ·
    Admin
    Hey! This one is meant to be eaten cold :)
    S
    Sophie S.
    2 months ago
    deeeelicious!
    .
    .
    2 months ago
    I was so bored with meal prepped lunches until I tried this, could eat it for days/weeks on end! Simple and easy.
    M
    Maddy M.
    2 months ago
    What can I use as an alternative for the Shichimi?
    M
    Mob
    2 months ago
    ·
    Admin
    Hey Maddy! Sesame seeds are a great alternative :)
    A
    Angela P.
    2 months ago
    Incredibly tasty. We had dinner at the Ritz last night and this was tastier. As someone else suggested I substituted yoghurt for mayo. Also used barley and green lentils as grain base instead of rice.
    M
    Megan S.
    2 months ago
    super easy and delicious as well as nutritious. personal preference but if you wanna lower the calories I sometime switch the amount of mayo out for yoghurt & season.
    R
    Rob L.
    4 months ago
    Loved this. Didn't have as much tuna as described, so added white beans, peas, a broken up hard boiled egg, then broke up fish fingers over the top for crunch. Can absolutely recommend.
    M
    Magdalena E.
    4 months ago
    What is the volume of each container?
    M
    Mob
    4 months ago
    ·
    Admin
    Hey Magdalena! The volume of the containers we used was 1050ml, but you can always divide up into bigger or smaller portions :)
    H
    Helen B.
    6 months ago
    This was sooo delicious! Made the recipe for 2 but had to restrain myself from eating both portions in one sitting. Added a splash of mirin to the cucumber and vinegar mix to sweeten it a little and then some thinly sliced radishes for good measure as I couldn't get enough of pickled salad veg! This will be eaten on repeat. Thank you!
    S
    Shirley C.
    6 months ago
    Hi why is this so high in calories per portion? It was lovely and tasty though.
    C
    Clare C.
    2 months ago
    It must be because of the mayonnaise? I bet it could be much less with low fat mayonnaise.
    J
    Janine R.
    6 months ago
    I cheated and used a sachet of ready rice which made this super quick and easy to smash together after the gym. Really tasty!
    G
    Glen F.
    6 months ago
    Can you prep this for a few days worth of lunches?
    E
    Elena S.
    6 months ago
    ·
    Admin
    Hi Glen! You can indeed. Simply adjust the portion sizes for how many bowls you want to make and then seal the containers tightly and refrigerate them.​ The assembled bowls will keep well for up to 3 days. To prevent the avocado from browning, which is something that will happen, we'd suggest not including the sliced avocado in your batch prep and adding it fresh each day as and when you need it. If you don't have time for that, squeezing a bit of lemon juice over the slices before sealing the container will help it keep its colour slightly better. Hope that's helpful!

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