Canned Tuna Rice Bowl
A quick and easy rice bowl featuring creamy tuna mixed with sushi rice, topped with fresh vegetables.
Ingredients
For the Tuna Mix
- 1 can canned tuna Drained and moisture removed
- 2 tablespoons Kewpie mayonnaise You can substitute with regular mayonnaise if needed
- 1 tablespoon sriracha Adjust according to spice preference
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon toasted sesame oil
For the Bowl
- 2 cups cooked sushi rice Use cold rice for better texture
- 1 medium avocado Sliced
- 1 medium cucumber Diced
- 2 tablespoons sliced green onions For garnish
- 1 tablespoon roasted sesame seeds For garnish
Instructions
Preparation
- Start by draining some of the liquid from the canned tuna. Use your hands to squeeze out the remaining liquid gently.
- In a small bowl, mix the drained tuna with Kewpie mayonnaise, sriracha, lemon juice, and toasted sesame oil. Stir until combined.
- In a large bowl, combine the cooked sushi rice, spicy tuna mix, diced cucumbers, and sliced avocado. Gently mix until fully combined.
Serving
- Drizzle extra mayonnaise and sriracha on top if desired.
- Sprinkle sliced green onions and roasted sesame seeds on the top. Serve and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 1-2 days. Do not freeze the dish as it may change texture upon thawing.