Spicy Tuna Rice Bowl

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Difficulty: Beginner
Servings: 2
Calories: 420
Description

A quick and flavorful rice bowl made with creamy spicy tuna, warm rice, and fresh toppings. This high protein meal is perfect for a healthy lunch or simple meal prep.

Ingredients
    Rice Base
  • 1 1/2 cups cooked jasmine rice
  • 1/4 teaspoon salt
    • Spicy Tuna
  • 1 5 ounce can tuna, drained
  • 2 tablespoons mayonnaise
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon soy sauce
    • Toppings
  • 1/2 cup cucumber, sliced
  • 2 tablespoons green onions, chopped
  • 1 tablespoon sesame seeds
  • 2 tablespoons furikake seasoning
  • 1 sheet nori, cut into strips
  • 1/2 avocado, sliced
Instructions
    Prepare the tuna mixture
  1. 1
    Place the drained tuna into a medium mixing bowl. Use a fork to gently break it into small flakes so it mixes evenly. Add the mayonnaise, chili garlic sauce, rice vinegar, sesame oil, and soy sauce. Stir until the mixture becomes smooth, creamy, and slightly glossy. There should be no large dry chunks, and it should hold together easily when scooped.
    2. Warm the rice
  2. 2
    Transfer the cooked rice to a microwave-safe bowl. Sprinkle with the salt and add 1 to 2 teaspoons of water to prevent drying out. Microwave for 1 to 2 minutes until the rice is hot and lightly steaming. Fluff the rice with a fork until soft and slightly sticky, not clumpy or dry.
    3. Prepare the toppings
  3. 3
    Using a cutting board and sharp knife, slice the cucumber into thin rounds and cut the avocado into smooth slices. Chop the green onions into small pieces and cut the nori into thin strips. Keep all toppings ready nearby for easy assembly.
    4. Assemble the bowl
  4. 4
    Divide the warm rice evenly between two serving bowls and gently spread it into an even layer. Spoon the spicy tuna mixture over the rice, placing it in the center or slightly to one side. The tuna should sit neatly on top without sinking into the rice.
    5. Add toppings and serve
  5. 5
    Arrange the cucumber, avocado, green onions, and nori around the tuna. Sprinkle sesame seeds and furikake evenly over the bowl. Serve immediately while the rice is warm and the toppings are fresh. Mix gently before eating so the flavors combine evenly.
Note

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the rice and tuna mixture separate and combine just before serving. Reheat the rice gently with a small splash of water until warm and soft. The tuna mixture should remain creamy and is best enjoyed cold or at room temperature.

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