why make this recipe
A Canned Tuna Rice Bowl is a quick, easy, and flavorful meal that anyone can make. Perfect for busy weeknights or a light lunch, this dish combines protein-packed tuna with delicious veggies over sushi rice. It’s also customizable to your taste, making it a versatile option that can suit many dietary preferences. Plus, it requires only a few simple ingredients, which makes it budget-friendly too!
how to make Canned Tuna Rice Bowl
Ingredients:
- 2 cups cooked sushi rice
- 1 can tuna
- 2 tablespoons Kewpie mayonnaise
- 1 tablespoon sriracha (you can replace this with more mayo if you do not like it spicy)
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon toasted sesame oil
- sliced avocado
- diced cucumbers
- sliced green onions
- roasted sesame seeds
Directions:
- Drain some of the liquid from the canned tuna, then use your hands to squeeze out the remaining moisture.
- In a small bowl, combine the drained tuna, mayonnaise, sriracha, lemon juice, and toasted sesame oil.
- It’s time to assemble! In a large bowl, add the rice, spicy tuna mix, cucumbers, and avocado. Mix everything together until combined.
- Drizzle on extra mayo and sriracha to taste if you’d like.
- Top your bowl with green onions and sesame seeds. Enjoy!
how to serve Canned Tuna Rice Bowl
You can serve the Canned Tuna Rice Bowl as a complete meal on its own. It can be enjoyed warm or cold, making it a great option for leftovers. For added crunch, you might also serve it with some pickled ginger or a side of seaweed salad.
how to store Canned Tuna Rice Bowl
If you have leftovers, store them in an airtight container in the refrigerator. It can be kept for up to 2 days. When you’re ready to eat, simply give it a good stir. You can eat it cold or warm it up in the microwave.
tips to make Canned Tuna Rice Bowl
- Make sure to rinse your sushi rice before cooking to remove excess starch. This helps prevent the rice from becoming too sticky.
- Feel free to add other veggies you love, like shredded carrots or edamame.
- For a bit of crunch, try adding some crushed seaweed snacks on top.
variation
You can easily customize this bowl with different types of protein. Instead of tuna, you might use canned salmon or shredded chicken. For a vegetarian option, consider adding tofu or chickpeas as the protein source.
FAQs
Can I use regular mayonnaise instead of Kewpie mayonnaise?
Yes, you can. Kewpie has a unique flavor, but regular mayonnaise will work in a pinch.
What if I don’t have sushi rice?
You can substitute sushi rice with jasmine or short-grain rice. Just adjust the cooking time as needed.
Can I add cooked ingredients?
Absolutely! Feel free to add cooked shrimp, chicken, or even sautéed vegetables for a heartier bowl.
Enjoy your delicious and easy Canned Tuna Rice Bowl!
Print
Canned Tuna Rice Bowl
A quick, easy, and flavorful meal combining protein-packed tuna with delicious veggies over sushi rice, perfect for busy weeknights or a light lunch.
- Total Time: 25 minutes
- Yield: 2 servings 1x
Ingredients
- 2 cups cooked sushi rice
- 1 can tuna
- 2 tablespoons Kewpie mayonnaise
- 1 tablespoon sriracha
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon toasted sesame oil
- sliced avocado
- diced cucumbers
- sliced green onions
- roasted sesame seeds
Instructions
- Drain some of the liquid from the canned tuna, then use your hands to squeeze out the remaining moisture.
- Combine the drained tuna, mayonnaise, sriracha, lemon juice, and toasted sesame oil in a small bowl.
- Add the rice, spicy tuna mix, cucumbers, and avocado to a large bowl. Mix everything together until combined.
- Drizzle on extra mayo and sriracha to taste if you’d like.
- Top your bowl with green onions and sesame seeds. Enjoy!
Notes
Rinse sushi rice before cooking to prevent stickiness. Customize with your choice of veggies or protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Bowl Assembly
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
