Ditch the takeout and make a filling Tuna Roll Bowl at home! Made with canned tuna, sticky rice, and veggies, drizzled with a spicy mayo and soy sauce.
This post is sponsored by Blue Harbor Fish Co.®. All opinions are my own.
TUNA BOWL ROLL
It took me a really long time to love sushi, but once I went all in, there was no going back! I eased into it with a California roll and worked my way up to the real deal. And if you’re not a huge lover of sushi, then this Tuna Bowl Roll is the perfect gateway meal to test the waters.
My favorite thing about sushi dates is that Jason and I get OUT to enjoy them. Takeout sushi is okay, but in times like these, I’d rather just get those same sushi-style flavors at home and wait to enjoy a tuna roll at our local sushi spot.
So – whether you’re a lover of sushi, or you’re a little intimidated by it, a Tuna Bowl Roll is the perfect lunch to prep, and also makes for an easy dinner when you want healthy but also something fun.
I make this Tuna Bowl Roll using Blue Harbor Fish Co.® Wild Albacore Tuna. Their clean flavor makes it easy for me to just grab from the pantry and go. Though honestly, it’s so fresh and flaky that it’s easy to enjoy straight from the can for a quick meal. And don’t think I haven’t done that before…
If you’re more of a Salmon Roll kind of fan, you can easily sub in Wild Pink Salmon from Blue Harbor Fish Co. instead. Both proteins are perfectly chunky and flaky making for a solid and filling Sushi Bowl Roll!
HOW TO BUILD A SUSHI BOWL
I think my favorite thing about sushi bowls is that you can add pretty much anything you have on hand already. It all comes together in the end with a spicy mayo and soy sauce.
If you were to go to a sushi or poke restaurant and order a bowl, you’d likely fill out a little form with the ingredients of your choice to build said bowl, and that’s exactly what you’ll do at home to craft your own Tuna Roll Bowl.
- Base: Start with rice or mixed greens. You can use white rice, sushi rice, brown rice, or even jasmine rice. If you’re craving less carbs use mixed greens, or baby spinach instead.
- Protein: Blue Harbor Fish Co. Wild Albacore or Wild Pink Salmon are perfect for your bowl.
- Toppings: sliced cuke, edamame, avocado, pineapple, shredded carrots, bean sprouts, red onions or radishes. These are delicious options!
- Garnish: Cilantro, scallions, microgreens, sesame seeds, red onions, nori, wonton chips, etc.
- Saucy: This is the time to top it all with a spicy mayo, sriracha, soy sauce, coconut aminos, have at it!
Mix it all together and dig on in – chopsticks optional!
HOW TO STORE YOUR SUSHI BOWL
If I haven’t sold you yet, sushi bowls are incredibly easy to prep! Seriously. Prep your fave veggies on Sunday (or whichever day you normally do this) and pull from the fridge and pantry for the week!
Do you have leftover salad veggies from last night’s dinner? Add them to your sushi bowl for lunch the next day. Do you have quinoa or brown rice on the menu this week? Make a little extra and store in the refrigerator until ready to craft in a bowl.
Pull from what you have and add as you go. It really is that easy, my friend.
If you’d like to prep these bowls in advance instead, you can do that too! I would wait to add in your Blue Harbor Fish Co. canned tuna, avocado (if using) and any sauces you plan to drizzle in. Add those in right before eating for maximum freshness.
other canned tuna recipes to make:
Tuna Roll Bowl
Tuna Roll Bowl
- 1/2 cup cooked rice - cooled or 1/2 cup mixed greens of choice
- 1 can Blue Harbor Fish Co. Wild Albacore Tuna in Water, drained - or 1 can Blue Harbor Fish Co. Wild Pink Salmon
- sliced cucumbers
- shredded carrots
- pickled onions
- 1/4 avocado, sliced or cubed
- optional garnishes: sesame seeds, green onions, cilantro, wonton chips, etc.
- optional sauce: spicy mayo (recipe to follow), soy sauce or tamari/coconut aminos (gluten-free option)
- 1 tablespoon mayonnaise
- 1/2 tablespoon sriracha
Tuna Roll Bowl
- To craft your bowl: Add rice or greens and top with tuna, cucumber slices, shredded carrots, pickled onions and avocado.
- Garnish with green onions and sesame seeds. Drizzle with spicy mayo and soy sauce, if desired.
- Whisk to combine mayonnaise and sriracha. Can be made in advance and stored in the fridge for up to 4 days.
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