Tuna Mayo Rice Bowl

Published Date: June 22, 2022

Prep Time: 5 minutes

Total Time: 5 minutes (excluding pre-cooked rice preparation)

Servings: 1

Introduction

A streamlined, flavor-packed comfort bowl ideal for quick lunches or light dinners. This Tuna Mayo Rice Bowl features creamy tuna mayo atop fluffy white rice, with optional umami-rich toppings to elevate the dish. Its versatility allows for easy customization to suit personal preferences, making it a go-to for busy schedules.

Ingredients

Core Components

• 1 (5-ounce/142g) can tuna (preferably oil-packed), well drained (pat dry with paper towels to remove excess oil)

• 2 tablespoons mayonnaise (adjust to taste, e.g., use light mayo for reduced fat content)

• 1 teaspoon toasted sesame oil

• ½ teaspoon soy sauce (low-sodium preferred for balanced saltiness)

• 1 cup cooked white rice (short- or medium-grain; room temperature or cold for optimal texture)

Optional Toppings & Extras

• Toasted white or black sesame seeds

• Furikake (Japanese rice seasoning, optional)

• Chopped scallions (green onions)

• Kimchi (chopped, for tangy-spicy notes)

• Gochujang or sriracha (for heat)

• Edamame (steamed, for added protein)

• Fresh veggies: sliced cucumber, avocado, or radishes (for crunch)

Step-by-Step Instructions

Step 1: Prepare Cooked Rice (if not pre-prepared)

If using uncooked rice: Rinse 1 cup short/medium-grain white rice under cold water until water runs clear. Add to a rice cooker with 1.5 cups water. Cook until tender (15–20 minutes). Let cool to room temperature or chill in the refrigerator for 1–2 hours to ensure a crisp texture.

Step 2: Craft the Tuna Mayo Mixture

In a small bowl, combine the drained tuna, mayonnaise, toasted sesame oil, and soy sauce. Stir gently with a fork or spoon until all ingredients are thoroughly incorporated, ensuring the tuna is evenly coated and the mixture reaches a smooth, creamy consistency. Taste and adjust seasonings (e.g., add a pinch more soy sauce or mayo if needed).

Step 3: Assemble the Rice Bowl

Transfer 1 cup cooked rice to a serving bowl. Use a spoon to spread the rice slightly, creating a flat, even base. Spoon the tuna mayo mixture over the rice, distributing it uniformly to coat the grains.

Step 4: Add Toppings

Sprinkle with toasted sesame seeds, furikake, or chopped scallions for a finishing touch. For customizations, fold in kimchi, add gochujang/sriracha to the tuna mix, or top with steamed edamame and fresh veggies (cucumber, avocado, radishes). Serve immediately.

Chef’s Tips & Variations

• Rice Temperature: Cold or room-temperature rice is ideal—hot rice may cause the mayo to melt and create a soggy texture.

• Spice Boost: Stir ¼ teaspoon gochujang into the tuna mixture or drizzle sriracha over the bowl for heat.

• Umami Enhancements: Add a splash of low-sodium soy sauce or a pinch of furikake to the tuna mix for depth.

• Vegetable Additions: Sautéed onions, pickled radishes, or arugula add freshness and texture.

• Kimchi Bokkeum Twist: Sauté ¼ cup chopped kimchi in ½ teaspoon sesame oil, then fold into the tuna mayo for a tangy-spicy variant.

User Questions & Adaptations

Q: Is the rice hot, room temp, or cold?

A: Cold or room-temperature rice is best! Chilled rice (refrigerated for 1–2 hours) holds its shape better, while room-temperature rice is more comforting. Hot rice may soften the mayo.

User Adaptations:

• “Added gochujang, kimchi, edamame, and sautéed onions—so customizable!”

• “Topped with homemade sriracha and furikake; fresh radishes add crunch!”

• “A perfect base recipe: pair with pickled veggies, arugula, or sliced fresh radishes.”

Enjoy this easy, adaptable bowl—ideal for busy days or when craving a quick, satisfying meal!