What if I don't have Kewpie mayo?

Kewpie mayo makes the tuna richer and slightly more 'Asian-inspired', but regular mayo totally works as well.

Totally up to you! I use 2-3 teaspoons sriracha, which gives it a mild to medium heat. You can dial it up or down as you like.

How long do leftovers last?

Store the tuna rice mixture in an airtight container in the fridge for up to 4 days. I usually store the toppings separately and add them when I'm ready to eat, but if I'm prepping this for my husband, I assemble the entire bowl in a container for him to take to work.

Could I use a different protein?

Leftover cooked salmon or canned salmon would give a very similar vibe. I've never made this with shredded chicken but I think that could be a great option if you're not a seafood person.

How could I make this vegetarian?

I've seen chickpeas used as a vegetarian alternative to tuna. Slightly smashing some chickpeas with the rice and condiments could be a very tasty vegetarian version.

Spicy Tuna Rice Bowl Recipe (my go-to meal in a pinch!)

Name: Spicy Tuna Rice Bowl
Prep time: 10 min
Cook time: PT-493494H55M3S
Total time: 10 min
Cuisine: Asian
Ingredients: 2 5oz cans tuna, drained; 1 8.5oz packet brown rice and quinoa OR 1 ¾ cups cooked grain of choice; 3 tablespoons Kewpie mayo; 1 tablespoon low-sodium soy sauce; 2-3 teaspoons sriracha; 1 teaspoon furikake seasoning* (see note); for serving: avocado, cucumbers* (see note), green onions, seaweed snacks, edamame, crispy fried onions, furikake seasoning or sesame seeds

Description

Quick, craveable, and customizable, this tuna rice bowl is my go-to choice when I need a delicious lunch or dinner in a hurry. Scoop it with seaweed snacks, top it with crunchies, and savor every spicy, creamy, salty bite!

Ingredients

Units Scale

2 5oz cans tuna, drained
1 8.5oz packet brown rice and quinoa OR 1 3/4 cups cooked grain of choice
3 tablespoons Kewpie mayo
1 tablespoon low-sodium soy sauce
2-3 teaspoons sriracha
1 teaspoon furikake seasoning* (see note)
for serving: avocado, cucumbers* (see note), green onions, seaweed snacks, edamame, crispy fried onions, furikake seasoning or sesame seeds

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Instructions

Tuna rice: Warm brown rice packet in the microwave per package instructions. In a large bowl, combine tuna, rice packet, 3 tablespoons kewpie mayo, 1 tablespoon low sodium soy sauce, 2-3 teaspoons sriracha and 1 teaspoon furikake. Mix well to combine. Taste and season with an extra dollop of mayo if you like it creamier, sriracha if you like it spicier and furikake or pinch of salt for overall flavor.

Toppings: Chop green onions, slice avocado and spritz it with a little lime juice, toss thinly sliced cukes with rice vinegar, salt and sugar, stir thawed edamame with a glug of toasted sesame oil, etc. Choose your journey here.

Assemble: Top several spoonfuls of tuna rice mixture with cucumbers, avocado, green onions, crispy onions and another sprinkle of furikake or sesame seeds. I like to scoop everything up into seaweed snacks and eat it like deconstructed sushi, DELISH.

Notes

Furikake seasoning: You can find furikake in the international foods aisle of most grocery stores. But if you do not have it, use one teaspoon of sesame seeds plus pinches of salt and sugar.

Cucumbers: I always toss my sliced cucumbers in several tablespoons of seasoned rice vinegar and pinches of salt and sugar. It gives them a quick ‘pickled’ vibe and lots more flavor.

Refer to above blog post for ingredient information and answers to frequently asked questions.

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Nutrition

Serving Size: 1 bowl (1/3 recipe)
Calories: 418
Sugar: 2.1 g
Sodium: 657.8 mg
Fat: 21.1 g
Carbohydrates: 30.8 g
Fiber: 5.3 g
Protein: 26.5 g
Cholesterol: 45.5 mg