Tuna Rice Bowls
This quick and easy Hawaiian-inspired tuna rice bowl features a creamy, spicy sriracha tuna mixture served over a bed of warm white rice. It's a flavor-packed, budget-friendly dish that's perfect for a fast lunch or dinner. Customize it with your favorite crunchy and umami-rich toppings like furikake, cucumbers, or nori for a satisfying meal.
Servings: 1
Calories: 539kcal
Ingredients
- 1 ½ cups cooked white rice
- 1 5-ounce can tuna, drained (oil-packed tuna preferred)
- 2 tablespoons mayonnaise Kewpie Japanese mayonnaise preferred
- 2 teaspoons sriracha
- 1 teaspoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon soy sauce
Optional Toppings:
- Black sesame seeds
- Furikake
- Cucumber sliced
- Nori seaweed, cut into strips
- Green onions sliced
Instructions
Make the Tuna Mixture:
- In a small bowl, combine the tuna, mayonnaise, sriracha, rice wine vinegar, sesame oil, and soy sauce. Mix until well combined.
Assemble the Bowl:
- Add the cooked white rice to a serving bowl. Spoon the prepared tuna mixture over the top.
Garnish & Serve:
- Sprinkle with your choice of toppings such as sesame seeds, furikake, cucumber, nori, or green onions. Serve immediately.
- Notes
- Store leftovers in an airtight container in the refrigerator for 1–2 days.
- For meal prep, keep the rice and tuna mixture stored separately in the fridge for up to 4 days to maintain freshness.