Tuna Mayo Rice Bowl

By Eric Kim

Published June 21, 2022

  • Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 2
Total Time
5 minutes
Rating
5(7,969)
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

  • 2 tablespoons mayonnaise

  • 1 teaspoon toasted sesame oil

  • ½ teaspoon soy sauce

  • 1 cup 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)

54 grams carbs; 62 milligrams cholesterol; 626 calories; 8 grams monosaturated fat; 17 grams polyunsaturated fat; 5 grams saturated fat; 30 grams fat; 1 gram fiber; 663 milligrams sodium; 33 grams protein

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
7,969 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.

Edith

Very bland, probably won't make again.

Lily

Perfect summer meal.

Coco

This was quite tasty. I had leftover quinoa so I used that instead of rice. the black quinoa seeds and the white sesame seeds gave the dish a nice look. I also added some leftover roasted sweet potato and roasted chickpeas. Very filling dish and good amount of healthy protein. The dressing was a big hit. Thank you.

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Credits

By Eric Kim

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