Tuna Mayo Rice Bowl

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.

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)!

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.

My wife is Japanese and this is Japanese comfort food that is eaten in our household a couple times a week by her and daughter. In Japanese it is called tsuna-gohan. We never use canned tuna stored in oil, only in water. My wife considers tuna canned in oil inedible. I often add chopped dill pickles and good quality canned corn to mine. And more mayonnaise. As in anything, good quality mayonnaise is a must.

Would canned salmon be good instead of tuna?

Add a little rice vinegar to make this really pop!

Microwave rice! It's fast and comes out right every time in 90 seconds! Comes in sticky and brown rice versions. You could use some of the flavored tuna options that are now available and throw in some cooked vegetable. As Jacques Pepin says, "Let the grocery be your sous chef."

This is comfort food for me--my mom is Japanese, and when my first child woke me in the middle of the night the day after her birth, this is what I made for myself. This is a common rice ball flavor in Japan, with the exception of the sesame oil, which I have never used. Also, use Kewpie mayonaise if you can! It makes a difference. Umeboshi (pickled plums) or umeboshi paste provides a contrasting tang, and spooning the rice and some tuna onto nori makes this an improvised hand roll.

At first glance I giggled seeing this recipe. At second glance, I was intrigued. In my bowl I guess I had my third glance, and I swooned. What a lovely and comforting meal we had last night. My base was warmed Sushi rice, and I also fanned some Avocado slices next to the delish Tuna mixture. Eric Kim is a treasure.

I like to add a squirt of Sriracha, and always some chopped green onions. I lived on this through law school.

Add some spring mix, baby spinach, or bok choy to the bowl & you have a perfect meal!

As Caroline mentioned, kimchi is a wonderful addition to this recipe. Other possibilities include thinly sliced cucumber, carrot, and perilla leaves to get your greens in, or a soft boiled egg, Asian pickles, or spicy sauce. Another thing — you can eat this wrapped in nori sheets as an alternative to sprinkling furikake on top if you’re craving that seaweed flavor.

To answer Mary Beth, I'm not sure of Eric Kim's intentions, but I would make the rice like sushi rice, finishing with rice wine vinegar on hot rice, then leave the bowl (covered) on the kitchen counter for 3-4 hours. That way, the rice would be cool enough not to cook the fish or any ingredients or add-ins but warm enough to have a silky texture. If I were using leftover rice, I would warm it for ten seconds in the microwave. The goal is room-temperature.

Never thought I’d see this recipe here! My mom used to make this for me growing up (Vietnamese household), and I still make it today. Incredibly comforting, cheap and easy thing for lunch. I sometimes make a batch of both rice and tuna so I can have an easy lunch for a few days. Looking forward to trying it with kimchi next time!!

This is delightful. Made a quick pickled onion in rice vinegar while the rice cooked. I served it with chopped cilantro, thinly sliced cucumber, and some avocado. The taste of the sesame – delicious! just wish that I had some pickled ginger on hand.