Sushi-Style Spicy Tuna Rice Bowl with Avocado and Sesame

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant bowl featuring diced spicy tuna sashimi marinated in chili mayo atop steamed sushi rice with creamy avocado and toasted sesame seeds. This Japanese recipe, ready in about 15 minutes, pairs sushi-grade tuna, mayonnaise, Sriracha sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 2 Japanese cuisine 520 cal/serving

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Ingredients

8 oz, diced into 1/2-inch cubes sushi-grade tuna
3 tbsp mayonnaise
1 tbsp Sriracha sauce
1 tbsp soy sauce
1 tbsp rice vinegar
2 cups cooked, warm sushi rice
1 medium, sliced avocado
2, thinly sliced scallions
1 tbsp toasted sesame seeds
1 sheet, cut into thin strips nori strips
2 tbsp, for garnish pickled ginger
optional, for serving wasabi paste

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Instructions

Step 1: In a bowl, combine 8 oz diced sushi-grade tuna with 3 tbsp mayonnaise, 1 tbsp Sriracha sauce, and 1 tbsp soy sauce. Mix gently until evenly coated and refrigerate for 10 minutes to marinate.
Step 2: In a separate small bowl, stir 1 tbsp rice vinegar into 2 cups warm cooked sushi rice, fluffing gently with a fork to season and cool slightly.
Step 3: Divide the seasoned sushi rice between two bowls. Arrange 1 sliced medium avocado and half of the spicy tuna mixture on top of each bowl.
Step 4: Garnish each bowl with 2 thinly sliced scallions, 1 tbsp toasted sesame seeds, 1 sheet nori cut into strips, and 1 tbsp pickled ginger. Serve with wasabi paste on the side if desired.