Spicy Tuna Mayo Rice Bowls
Mix tuna with mayo, sriracha, and soy, then serve over warm rice with cucumber and scallions.
Total
20 min
Prep
10 min
Cook
10 min
Serves
2
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Recipe serves 2
Ingredients
- 2 cups Cooked white rice
- 1 can (5 oz / 140 g) Canned tuna (drained)
- 3 tbsp Mayonnaise
- 1 tbsp Sriracha
- 1 tbsp Soy sauce
- 1 cup Cucumber (diced)
- 2 tbsp Scallions (sliced)
- 1 tsp Sesame oil (optional)(optional)
Instructions
- 1
Cook or reheat the rice until warm (about 10 minutes total cook/reheat time).
- 2
In a bowl, mix the drained tuna with mayonnaise, sriracha, and soy sauce until evenly combined.
- 3
Assemble bowls: divide warm rice between 2 bowls, top with spicy tuna mayo, then add cucumber and scallions (and sesame oil if using).
- 4
Serve immediately.
Nutrition per serving
Calories
640
32% of a 2,000 kcal day
| Protein | 42 g |
| Carbohydrate | 55 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 980 mg |
Goes well with this
Japanese dishes that round out the meal.
Onigiri
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Nabeyaki Udon
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Foolproof Stovetop Sushi Rice
A reliable method for achieving perfectly sticky, seasoned Japanese short-grain rice every time without a rice cooker.
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