10-min. Easy Spicy Tuna Rice Bowl
User Reviews
5
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
1
-
Calories
745 kcal
-
Course
Main Course
-
Cuisine
Japanese
10-min. Easy Spicy Tuna Rice Bowl
Description
The 10-min Easy Spicy Tuna Rice Bowl is built by first preparing hot cooked rice seasoned gently with soy sauce and sesame oil, which impart saltiness and a toasted aroma. The canned tuna is drained and placed atop the rice before layering thinly sliced cucumber for a fresh, crisp contrast. A generous drizzle of Sriracha and Japanese-style mayonnaise creates a creamy, spicy topping that blends well with the other ingredients. Roasted seaweed flakes scattered on top add a layered umami and slightly crunchy texture. Optionally, small sheets of nori can be used to scoop up the rice mixture.
This dish combines smooth textures from mayonnaise and tender tuna with the fresh bite of cucumber and subtle crispiness from seaweed, making a filling meal with a balance of heat, creaminess, and savory notes. It is ideal for a quick lunch or dinner when time is limited but flavor is desired.
If leftover cooked rice is used, reheating in the microwave covered preserves warmth and moisture. The toppings can be adjusted for more or less spice or creaminess according to preference.
Ingredients
- 1 ½ cups short grain rice or cooked medium or long grain rice, cooked
- 5.29 oz tuna in oil recommended, or canned tuna in water, canned
- 2 tablespoon Sriracha sauce add more if needed
- 2 tablespoon mayonnaise or regular mayo, add more if needed, Japanese style
- ¾ teaspoon soy sauce regular
- 1 tsp sesame oil
- ⅓ cup Seaweed flakes or crushed nori/seaweed snack, add more if needed, Korean seasoned
- ½ cup cucumber thinly sliced, or half an avocado sliced
- 2 heets nori optional, for enjoying with rice bowl
Instructions
- Spread hot cooked rice into a large serving bowl. If you're using cold leftover cooked rice, microwave it covered for 2.5 minutes or until hot.
- Season hot rice with soy sauce and sesame oil using a rice paddle. Cover to keep warm.
- Strain canned tuna using a fine sieve to remove as much of the liquids as possible with a fork. Add half of the strained tuna on top of the rice or add all of it if you want more.
- Place thinly sliced cucumbers on top of the tuna.
- Generously squeeze as much sriracha sauce and kewpie mayo over top and add more if you wish.
- Lastly sprinkle roasted seaweed flakes on top. Mix and enjoy as is or scoop some of the mixed rice into a small square of nori.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 745 kcal
% Daily Value*
| Calories | 745kcal | 37% |
| Carbohydrates | 84g | 28% |
| Protein | 37g | 74% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 66mg | 22% |
| Sodium | 1449mg | 60% |
| Potassium | 506mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 24mg | 27% |
| Calcium | 49mg | 5% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
