Make a Sushi Bowl at Home — With Canned Tuna

Rice is the key

Mark Bittman
Published in
4 min readMay 18, 2020


Credit: R-DESIGN/iStock/Getty Images Plus

Sushi references rice, not fish — so that’s the focus of this recipe and the vegan one that follows. Chirashi — the Japanese name for sushi bowls — are already quicker than rolls and pieces, while my easy rice technique delivers legit sweet-sour taste and stickiness. The vegan recipe that follows strays further, deliciously. Go against your instincts and overcook the quinoa to make rolling in the nori a snap.

Spicy Tuna Rice Bowl

Makes: 4 servings
Time: 25 minutes


  • 1½ cups short-grain white rice
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • Salt
  • Two 6-ounce cans tuna (preferably packed in oil), drained
  • ¼ cup mayonnaise
  • 3 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice
  • 3 scallions, whites and greens separated and chopped
  • 1 celery stalk, chopped
  • ½ teaspoon (or to taste) wasabi powder (or mustard powder)
  • Pepper
  • 1 ripe avocado, peeled, pitted, and sliced
  • 2 tablespoons sesame seeds


  1. Put the rice in a small saucepan with 3 cups water, the rice vinegar, sugar, and a large pinch of salt. Bring to a boil, then adjust the heat so the mixture bubbles steadily and enthusiastically without boiling over. Cook undisturbed for 5 minutes, then stir cover, and cook, checking every few minutes, until craters appear on the surface of the rice and no water is visible when you tip the pan, another 5–10 minutes. Stir again, cover, and remove from the heat; let the rice sit.
  2. While the rice is cooking, mix the tuna, mayonnaise, soy sauce, lemon juice, scallion whites, celery, and wasabi powder in a bowl and…



Mark Bittman

Has published 30 books, including How to Cook Everything and VB6: The Case for Part-Time Veganism. Newsletter at