What are the benefits of using a sheet pan for tuna rice bowls?

Using a sheet pan simplifies the cooking process by allowing you to roast both the vegetables and tuna simultaneously. This results in quicker cooking times and less cleanup, making it a convenient option for busy weeknights.

Can I use fresh tuna instead of canned tuna for sheet pan rice bowls?

Yes, you can definitely use fresh tuna. Just be sure to adjust the cooking time accordingly, as fresh tuna will require slightly less time to cook. Aim for a similar internal temperature and ensure it is cooked to your preference.

What vegetables go well with sheet pan tuna rice bowls?

Many vegetables complement tuna rice bowls, including broccoli, bell peppers, zucchini, and edamame. Choose vegetables that roast well and offer a variety of textures and flavors to enhance your bowl.

How can I customize my sheet pan tuna rice bowl?

Customize your bowl with your favorite toppings and sauces. Consider adding avocado, seaweed salad, sriracha mayo, or a drizzle of sesame oil for extra flavor and texture.

Easy Sheet Pan Tuna Rice Bowl: 5 Proven Secrets for Perfect Bowls

Description

This Sheet Pan Tuna Rice Bowl is a quick, easy, and healthy meal ready in under 30 minutes. Perfectly roasted vegetables and flavorful tuna over rice, topped with your favorite garnishes.

Ingredients

Scale

1 pound sushi-grade tuna steak, cut into 1-inch cubes
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
1 clove garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 red bell pepper, cut into 1-inch pieces
1 orange bell pepper, cut into 1-inch pieces
1 zucchini, cut into 1/2-inch thick rounds
1 red onion, cut into wedges
1 cup broccoli florets
2 tablespoons olive oil
Salt and pepper to taste
4 cups cooked sushi rice (or your choice of rice)
Sesame seeds (optional)
Chopped green onions (optional)
Avocado slices (optional)
Sriracha mayo (optional)

Instructions

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
In a medium bowl, whisk together soy sauce, sesame oil, ginger, garlic, and red pepper flakes (if using). Add tuna cubes to the marinade, toss to coat, and let sit for 10 minutes.
In a large bowl, toss bell peppers, zucchini, red onion, and broccoli florets with olive oil, salt, and pepper.
Spread vegetables in a single layer on the prepared sheet pan.
Roast vegetables for 15 minutes.
Remove sheet pan from oven and push vegetables to one side. Place marinated tuna cubes on the other side of the sheet pan.
Return sheet pan to oven and roast for another 5-7 minutes, or until tuna is cooked to your desired doneness and the vegetables are tender-crisp.
To assemble rice bowls, divide cooked rice among bowls. Top with roasted vegetables and tuna.
Garnish with sesame seeds, chopped green onions, avocado slices, and a drizzle of sriracha mayo, if desired. Serve immediately.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Main Course
Cuisine: Asian-Inspired

Nutrition

Calories: 450
Sugar: 8g
Sodium: 500mg
Fat: 20g
Saturated Fat: 4g
Carbohydrates: 40g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg

Keywords: sheet pan, tuna, rice bowl, healthy, easy, quick