10-min. Easy Spicy Tuna Rice Bowl
Warm rice topped off with canned tuna, fresh cucumbers, sriracha sauce and Kewpie mayo and roasted seaweed. This quick and easy spicy tuna rice bowl is made in 10 minutes with minimal ingredients. A simple, budget-friendly meal.
Ingredients
- 1 ½ cups cooked short grain rice or cooked medium or long grain rice
- 5.29 oz canned tuna in oil recommended, or canned tuna in water
- 2 tablespoon sriracha sauce add more if needed
- 2 tablespoon Japanese mayo or regular mayo, add more if needed
- ¾ teaspoon regular soy sauce
- 1 tsp sesame oil
- ⅓ cup Korean seasoned seaweed flakes or crushed nori/seaweed snack, add more if needed
- ½ cup cucumber thinly sliced, or half an avocado sliced
- 2 sheets nori optional, for enjoying with rice bowl
Instructions
- Spread hot cooked rice into a large serving bowl. If you're using cold leftover cooked rice, microwave it covered for 2.5 minutes or until hot.
- Season hot rice with soy sauce and sesame oil using a rice paddle. Cover to keep warm.
- Strain canned tuna using a fine sieve to remove as much of the liquids as possible with a fork. Add half of the strained tuna on top of the rice or add all of it if you want more.
- Place thinly sliced cucumbers on top of the tuna.
- Generously squeeze as much sriracha sauce and kewpie mayo over top and add more if you wish.
- Lastly sprinkle roasted seaweed flakes on top. Mix and enjoy as is or scoop some of the mixed rice into a small square of nori.
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Nutrition
Calories: 745kcal | Carbohydrates: 84g | Protein: 37g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 1449mg | Potassium: 506mg | Fiber: 1g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 7mg