The Tuna Mayo Rice Bowl is a simple yet incredibly satisfying dish that combines tender tuna, creamy mayonnaise, and fluffy rice for a quick, protein-packed meal. Inspired by Japanese convenience food, this bowl is perfect for busy weeknights, lunchboxes, or even a lazy weekend meal. It’s wallet-friendly, calls for minimal ingredients, and can be adapted with your go-to toppings.
Whether you’re a student, a working professional, or just looking for an easy comfort meal, this recipe delivers flavor and convenience in every bite!
Ingredients
-
1 cup cooked white rice (short-grain or jasmine rice works best)
-
A 5 oz can of tuna (water or oil), drained
-
2–3 tbsp mayonnaise (Japanese Kewpie mayo recommended for extra creaminess)
-
1 tsp soy sauce
-
½ tsp sesame oil (optional but adds depth)
-
½ tbsp of rice vinegar or lemon juice (for a hint of tanginess)
-
Salt & pepper to taste
-
Optional toppings:
-
Sliced green onions
-
Furikake (Japanese rice seasoning)
-
Sesame seeds
-
Shredded nori (seaweed)
-
Sliced avocado
-
Soft-boiled or fried egg
-
Execution
1. Prepare the Rice
-
No leftover rice? Cook 1 cup according to package directions. Freshly made rice should still be a bit warm for ideal texture.
2. Mix the Tuna Mayo
-
In a small bowl, gently blend the drained tuna with mayonnaise, soy sauce, sesame oil, and a splash of rice vinegar or lemon juice.
-
Mix well until creamy and fully incorporated. Adjust seasoning with salt & pepper if needed.
3. Assemble the Bowl
-
Place the warm rice in a bowl.
-
Spoon the tuna mayo mixture over the rice.
-
Add your favorite toppings—green onions, furikake, sesame seeds, nori, or an egg for extra richness.
4. Serve & Enjoy!
-
Mix everything together before eating or enjoy it as-is for different textures in each bite.
Additional Tips
✔ For deeper umami flavor, use Kewpie mayo instead of regular mayonnaise.
✔ For best results, take time to flake the tuna finely—it makes all the difference!
✔ Add spice with a dash of sriracha or chili flakes if you like heat.
✔ Make it healthier by using brown rice or cauliflower rice.
✔ Meal prep-friendly—store tuna mayo separately and assemble when ready to eat.
Q&A About This Recipe
Q: Can I use fresh tuna instead of canned?
A: Yes! Grilled or seared fresh tuna works, but canned is more convenient and budget-friendly.
Q: How long does this last in the refrigerator?
A: The tuna mayo mixture lasts 1–2 days when stored separately from rice. Assemble fresh for the best texture.
Q: What other proteins can I use?
A: Try shredded chicken, salmon, or even tofu for a vegetarian version.
Q: Is this dish served hot or cold?
A: It’s best with slightly warm rice, but it can also be enjoyed cold (like a rice salad).
Q: Can I add vegetables?
A: Absolutely! Cucumber, avocado, or shredded carrots add freshness and crunch.
Why You Should Make This Recipe
If you’re looking for a meal that’s quick, delicious, and satisfying without requiring fancy ingredients or complicated steps, this Tuna Mayo Rice Bowl is the answer! Here’s why you’ll love it:
✅ Super Quick & Easy – Ready in under 10 minutes—perfect for busy weeknights, and lazy meals.
✅ Budget-Friendly & Pantry-Staple Friendly – Uses simple, affordable ingredients like canned tuna, rice, and mayo.
✅ Loved by All Ages – Kids, college students, and adults alike enjoy this dish
✅ Packed with Protein & Comforting Flavors – Great for a post-workout meal or when you need a protein boost.
Happy Cooking
Diana
