Tuna Mayo Rice Bowl

Name: Tuna Mayo Rice Bowl
Total time: 5 min
Yield: 1 serving
Cuisine: korean
Ingredients: 1 (5-ounce) can tuna (preferably any variety stored in oil), well drained; 2 tablespoons mayonnaise; 1 teaspoon toasted sesame oil; 1/2 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)

By Eric Kim

Published June 21, 2022

Tuna Mayo Rice Bowl — Julia Gartland for The New York Times. Food Stylist: Monica Pierini.

Total Time: 5 minutes
Rating: 5(7,766)
Comments: Read comments

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

Preparation

Step 1
In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
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

7,766 user ratings

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Comments

Christy4 years ago

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 Ahn4 years ago

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)!

Figaro4 years ago

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.

Laura3 days ago

At my house we fill a bowl half way with coleslaw mix and top with ketchup and mayo whisked together. Then add warm steamed rice, the tuna mixture, diced cucumbers, cilantro, avocado, green onions, more soy sauce, Sriracha and toasted sesame seeds. So goooood!!

Rebecca4 days ago

Outstanding base recipe. I added a cracked egg and spinach to the rice cooker once the rice was cooked, and added chili crisp and a ton of furikake to the mayo mix.

Valerie11 days ago

In case you have the luxury of time, I air fried a nice piece of salmon, let it cool, and then flaked it with the mayo, soy sauce and sesame oil instead of canned tuna. Added cucumber, avocado and green onions on top of the rice. Love this dish!

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