Savory Canned Tuna Rice Bowl – Quick, Easy, and Flavorful

This Canned Tuna Rice Bowl is a quick, protein-packed dish that's versatile and delicious.

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Prep Time 15

Total Time 15

Servings: 2 bowls

Course: Lunch

Cuisine: Japanese

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups cooked sushi rice Short-grain rice may also be used.
1 can canned tuna Squeeze out excess liquid.

For the Spicy Mixture

2 tablespoons Kewpie mayonnaise Can substitute with regular mayo or omit for a lighter version.
1 tablespoon sriracha Substitutable with extra mayo for a milder version.
1 tablespoon fresh lemon juice Use fresh for best results.
1 teaspoon toasted sesame oil Can be omitted if unavailable.

For the Toppings

1 medium sliced avocado Use alternative vegetables if desired.
1 cup diced cucumbers Replace with any crunchy vegetable available.
2 tablespoons sliced green onions
1 tablespoon roasted sesame seeds

Equipment

Mixing Bowl
Serving Bowl
fork

Method

Preparation Steps

Start by draining the excess liquid from your canned tuna. Squeeze out any remaining moisture.
In a mixing bowl, combine the drained tuna with Kewpie mayonnaise, sriracha, lemon juice, and sesame oil. Stir until well-blended.
In a serving bowl, start with cooked sushi rice. Layer on the spicy tuna mix, diced cucumbers, and sliced avocado.
Gently mix everything together, drizzle with additional Kewpie mayo and sriracha, and garnish with green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1.5mg

Notes

Best enjoyed fresh for optimal texture and flavor.

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