Tuna Mayo Rice Bowl

By Eric Kim

Published June 22, 2022

Tuna Mayo Rice Bowl
Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
Total Time
5 minutes
Rating
5(7,082)
Comments
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This homey dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste: Use as much or as little soy sauce as you’d like for a savory accent. You can lean into the nuttiness of this rice bowl by sowing the top with toasted sesame seeds, or amp up the savoriness with furikake or scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is a workday workhorse.

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Ingredients

Yield:1 serving
  • 1(5-ounce) can tuna (preferably any variety stored in oil), well drained
  • 2tablespoons mayonnaise
  • 1teaspoon toasted sesame oil
  • ½teaspoon soy sauce
  • 1cup cooked white rice (preferably short- or medium-grain)
  • Toasted white or black sesame seeds, furikake or chopped scallions, for topping (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

604 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 16 grams polyunsaturated fat; 53 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 32 grams protein; 662 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.

  2. Step 2

    Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.

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Ratings

5 out of 5
7,082 user ratings
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Comments

Christy

This is a favorite lunch go-to at our house. I add sriracha to the mayo mixture, add a little rice wine vinegar to the rice, and serve with sliced cucumber and avocado. Toasted nori strips are a great addition too, makes me feel like I’m eating sushi.

Caroline Ahn

This makes a wonderful and filling comfort bowl as is, but if you like kimchi please do yourself a favor and try mixing the tuna mayo with kimchi stir-fried in a bit of sesame oil (aka kimchi bokkeum)!

Figaro

Wonderfully easy for someone who is just sick of (55 years)cooking. IMO this could be eaten warm or room temperature; any rice will do.

Laurie H.

I liked the simplicity of this and how quick it came together. I doubled this to make enough for the two of us. I added shredded carrots and cucumber. Next time I'd reduce the amount of mayo by a tablespoon.

Pam Adams

Added cooked peas

Grace

This makes a great base recipe, and it’s my go-to lunch when we’re out of leftovers. I measure with the heart and serve with lots of veggies. My favorite toppings to serve it with are pickled daikon radishes, cucumbers, sliced fresh radishes, arugula, scallions, and always homemade sriracha for some spice. I top the whole bowl with furikake.

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Credits

By Eric Kim

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