Gluten-Free Spicy Tuna Hand Roll Bowl
By the Gluten Free Recipes team ·
Dive into a vibrant bowl bursting with the zesty kick of spicy tuna and the satisfying crunch of fresh vegetables. This deconstructed hand roll offers all the delightful flavors and textures of your favorite sushi, made effortlessly gluten-free.
At a glance: This medium lunch recipe yields 4 servings in about 15 minutes (5 min prep, 10 min cook). It uses 12 ingredients — including cooked sushi rice or quinoa, sashimi-grade tuna, gluten-free mayonnaise — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Spicy Tuna Hand Roll Bowl: When preparing this lunch recipe, use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Spicy Tuna Hand Roll Bowl: This recipe is naturally gluten-free by using certified gluten-free tamari and mayonnaise, and avoiding any gluten-containing grains or ingredients.
Ingredients
- 1 cup cooked sushi rice or quinoa
- 8 oz sashimi-grade tuna, finely diced
- 2 tbsp gluten-free mayonnaise
- 1 tsp sriracha or other GF hot sauce
- 1 tsp gluten-free tamari or gluten-free tamari
- 1 tsp sesame oil
- 1/2 tsp rice vinegar
- 1/4 cup thinly sliced cucumber
- 1/4 cup shredded carrots
- 2 tbsp sliced green onions
- 1 sheet nori, cut into thin strips (optional)
- 1 tsp sesame seeds (for garnish)
Instructions
- 1
Prepare the spicy tuna mixture: In a medium bowl, gently combine the finely diced sashimi-grade tuna with gluten-free mayonnaise, sriracha, gluten-free tamari, sesame oil, and rice vinegar. Stir until the tuna is evenly coated and the mixture is creamy and slightly spicy, about 1-2 minutes. Set aside.
- 2
Assemble the bowls: Divide the cooked sushi rice or quinoa evenly among four serving bowls, creating a base for your hand roll bowl. This should take about 1 minute.
- 3
Top the rice with the prepared spicy tuna mixture, ensuring an even distribution across each bowl. This step should take approximately 1 minute.
- 4
Arrange the fresh vegetables: Artfully place the thinly sliced cucumber and shredded carrots around the spicy tuna in each bowl. Sprinkle the sliced green onions over the top for a fresh, pungent aroma and vibrant color, about 2-3 minutes.
- 5
Garnish and serve: Sprinkle the optional nori strips and sesame seeds over each bowl for added texture and visual appeal. Serve immediately to enjoy the fresh flavors and contrasting textures, about 1 minute.
Nutrition (per serving)
Tips & Notes
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
- Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.
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