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Canned Tuna Rice Bowl

A comforting and easy-to-make rice bowl combining canned tuna, sushi rice, and fresh ingredients for a delightful meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Lunch, Main Course
Cuisine: Comfort food, Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups cooked sushi rice Make sure it’s warm and fresh!
Tuna Mixture
  • 1 can tuna Choose your favorite tuna—chunk light or albacore.
  • 2 tablespoons Kewpie mayonnaise This Japanese mayonnaise is richer than regular mayo.
  • 1 tablespoon sriracha Adjust to taste for those who like a kick.
  • 1/2 teaspoon fresh lemon juice Use fresh juice for the best result.
  • 1/2 teaspoon toasted sesame oil A small amount adds nutty depth.
Toppings
  • 1 medium avocado Sliced.
  • 1 cup diced cucumbers Adds crunch and freshness.
  • 3 tablespoons sliced green onions For garnish.
  • 2 tablespoons roasted sesame seeds For a nutty finish.

Method
 

Preparation
  1. Start by draining some of the liquid from the canned tuna, and gently squeeze out the remaining moisture.
  2. In a small bowl, combine the drained tuna, Kewpie mayonnaise, sriracha, lemon juice, and toasted sesame oil. Mix until creamy.
Assembly
  1. In a large bowl, add warm sushi rice and top with the spicy tuna mixture, diced cucumbers, and avocado slices.
  2. Gently mix everything together until combined, adding more mayo and sriracha to taste.
Finishing Touches
  1. Garnish with sliced green onions and roasted sesame seeds.
  2. Serve immediately and enjoy your delicious bowl!

Notes

Use fresh ingredients for the best flavor. Pair with light miso soup or edamame for a balanced meal.