Canned Tuna Rice Bowl
This canned tuna rice bowl is an easy, everyday meal you can make for busy weeknights. I added sriracha to my tuna but if you don't like it spicy, you don't have to add it.
Ingredients
- 2 cups cooked sushi rice
Spicy tuna
- 1 can tuna
- 2 tablespoons Kewpie mayonnaise
- 1 tablespoon sriracha (you can replace this with more mayo if you do not like it spicy)
- ½ teaspoon fresh lemon juice
- ½ teaspoon toasted sesame oil
Toppings
- sliced avocado
- diced cucumbers
- sliced green onions
- roasted sesame seeds
Instructions
- Drain some of the liquid from the canned tuna then use your hands to squeeze out the remaining moisture.
- In a small bowl, combine the drained tuna, mayonnaise, sriracha, lemon juice, and toasted sesame oil.
- Now, it's time to assemble. To a large bowl, add the rice, spicy tuna, cucumbers, and avocado. Mix it until combined. Drizzle on extra mayo and sriracha to taste. Sprinkle green onions and sesame seeds on top. Enjoy!
Notes
Pro tip: I like to rinse my serving bowl under hot water so it heats up the bowl slightly and keeps the food warmer for longer. Just 10-15 seconds under hot water then dry it with a kitchen towel.