15-Minute Sushi Bowls

No-Cook Sushi Bowl Recipe

I love a good sushi situation, especially in the summer when I don’t feel like cooking! And after I made my viral baked salmon sushi cups, I knew I had to make a bowl version of the recipe. After lots of testing and feedback from my kiddos, I can honestly say these are perfect! They’re SO good.

This easy spicy tuna sushi bowl recipe tastes exactly like a spicy tuna roll, but is a little more comforting thanks to the warm rice base. I’ll never get over how easy they are to make (15 minutes, ya’ll!) and the fact that my kids actually love these is such a win!

Why You’ll Love This Recipe

• Quick + Easy – The only “cooking” is heating up the rice and edamame. All you have to do is toss everything in a bowl, and you’ll have a complete meal in 15 minutes or less! 
• Versatile – Swap the tuna, switch up the fillings, and mix and match different toppings to replicate your favorite sushi roll. There’s really no right or wrong way to make a homemade sushi bowl. 
• Healthy Protein + Fiber – With both edamame and tuna, a single bowl offers 29 grams of protein, and all the veggies and healthy fats make the recipe super filling. 
• Fun to Eat! – My kids think I ordered takeout when I serve these sushi bowls and have fun getting to add their own toppings. 

RELATED: Salmon Sushi Bake

Ingredients

Marinated Cucumbers

• Rice Vinegar – This adds a subtle sweet, tangy flavor. 
• Chili Crunch – I’m obsessed with the savory, subtle heat this brings to the dish! Use more or less to taste. 
• Honey – Feel free to substitute maple syrup. 
• Salt
• Cucumber – Any cucumber will work, but I like to use English cucumber or Persian cucumber. They have thinner skin and fewer seeds than other varieties, making them easier to eat. 

Spicy Tuna

• Cooked Tuna – I use canned tuna because it’s affordable, convenient, and makes this recipe come together in minutes. Or, if I have leftovers, I use canned salmon or cooked salmon from dinner the night before. 
• Mayo – A must-have in tuna rolls, this adds a subtle tang and the perfect touch of creaminess. Substitute plain Greek yogurt to make your sushi bowl even higher in protein. 
• Sriracha
• Sesame Oil
• Soy Sauce – This adds salty, umami flavor. Substitute tamari or coconut aminos for a gluten-free recipe. 
• Lime Juice – The acidity adds a pop of brightness that balances some of the savory, heavier flavors. Freshly squeezed is best! 

Bowls

• Edamame – I find edamame in the frozen section of my local grocery store. Prepare it according to the package instructions. 
• Cooked Rice – I prefer to use leftover sushi rice if I have it on hand. If not, cooked white or brown rice is totally fine. Use microwave rice pouches to keep the recipe super easy! 
• Nori Sheets – Also known as seaweed sheets, these replicate the flavor of sushi wraps. Find them in the Asian aisle of your local grocery store! 
• Avocado
• Sesame Seeds
• Green Onions

How to Make This Sushi Bowl Recipe

These bowls are honestly so fun to assemble. All you need are two large bowls and a few serving bowls. Here’s how to make this Spicy Tuna Sushi Bowl Recipe: 

1. Make the marinated cucumbers – Whisk all the marinade ingredients in a bowl, and add the sliced cucumbers. Toss to combine and coat them evenly. Then, cover the bowl and set it aside. 
2. Prepare the spicy tuna – Next, whisk all the spicy tuna ingredients in a bowl. I always give the mixture a quick taste test and add more sriracha if needed! 
3. Serve – Divide the warm rice and edamame between bowls. Then, top them with the marinated cucumbers, spicy tuna, nori, avocado, sesame seeds, and green onions. Drizzle any remaining marinade from the cucumbers on top, and enjoy!

Tips

• Adjust the spice level. Start with less sriracha and add more to taste. The amount needed will depend on how spicy the chili crunch and sriracha are and your taste buds, of course. 
• Drain the fish. If using canned tuna or salmon, drain it well before mixing to prevent the spicy tuna mixture from becoming watery, which will make your bowl soggy. 
• Use ripe avocados. A perfectly ripe avocado adds an incredible creamy texture that makes these bowls taste like a restaurant-quality sushi roll.
• Don’t skip the garnishes. Sesame seeds and green onions add extra flavor, texture, and freshness that really elevate the finished bowls. 

You’ll Also Love: Spicy Sriracha Tuna Stuffed Avocado

Variations

Add more veggies. Include shredded carrots, sliced radishes, cabbage, or diced bell peppers for extra crunch and color.

Swap the rice. Use cauliflower rice for a low-carb option, or sub cooked quinoa for a different texture and taste. 

Make it extra spicy. Add more sriracha, extra chili crunch, sliced jalapeños, or a drizzle of spicy mayo on top if you love heat. 

Try a California roll version. Replace the tuna with imitation crab or real crab, and add cucumber and avocado for California roll-inspired flavors.

Use a different protein. Cooked chicken, tofu, tempeh, or cooked shrimp all work well in these bowls.

How to Store

I don’t recommend storing sushi bowls once they’re assembled, but you can prep the different components ahead of time! For the best results, store the spicy tuna mixture, marinated cucumbers, cooked rice, and edamame in separate airtight containers in the fridge for 3-4 days. 

When you’re ready to eat, warm the rice and edamame in the microwave. Then, assemble all the ingredients as normal. 

You can freeze the cooked rice for up to 2-6 months, but I don’t recommend freezing the rest of the components. They don’t thaw well and tend to become soggy!

Healthy High-Protein Bowls to Try

• Miso Glazed Salmon Bowls
• Harissa Salmon Bites Bowls
• Orange Ginger Salmon Bowls
• Honey Glazed Salmon Bowl Recipe
• Fried Tofu Bowls
• Yum Yum Chicken Bowls

Seafood Recipes You’ll Love

• Best Tuna Casserole
• On-The-Go Tuna Lettuce Wraps
• Hot Honey Salmon Bites
• Pesto Salmon Recipe with Lemon and Basil
• Salmon Patties
• Salmon Tacos