If you want a quick lunch that feels like sushi without the rolling skills, this tuna cucumber sushi bowl is the move. It’s a simple mix-and-match bowl: warm rice, chilled cucumber, a punchy soy-sesame drizzle, and a protein boost from canned tuna. It’s easy to customize, easy to prep ahead, and easy to love—especially on days when “cooking” means assembling.
How to make a tuna cucumber sushi bowl
Start with rice. Freshly cooked works, but leftover rice is even better for quick meals. While it cools slightly, flake the tuna and mix it with a little yogurt (or mayo), soy sauce, and rice vinegar to get that creamy-salty balance. Slice cucumber thin for maximum crunch, then add your extras: avocado for creaminess, nori for that ocean-sushi vibe, and scallions for freshness. Finish with toasted sesame seeds and a squeeze of lemon or lime to brighten everything up.
Simple upgrades that boost flavor
Keep it minimal, or add one “hero” topping and call it a day. A teaspoon of sriracha or chili crisp brings heat. Pickled ginger adds zing. A small spoon of kimchi adds tang and texture. If you’re watching sodium, dilute the soy sauce with a splash of water and more vinegar—same flavor, gentler punch.
Meal prep and serving tips
For the best texture, store the components separately: rice in one container, tuna mixture in another, and cucumber/nori in a third. Assemble right before eating so the cucumber stays crisp and the nori doesn’t go soggy. This recipe is also flexible: swap rice for cauliflower rice, use salmon or sardines instead of tuna, or add edamame for extra plant protein.
In short: it’s fast, it’s satisfying, and it’s exactly the kind of low-effort bowl you can repeat all week without getting bored of it. Your future self will thank you.
