Tuna Rice Bowls
This quick and easy Hawaiian-inspired dish features a spicy sriracha tuna mix layered over warm white rice. Topped with crunchy, umami-rich ingredients, this budget-friendly, protein-packed meal is sure to be a favorite!
Servings: 1
Calories: 539kcal
Ingredients
- 1 ½ cups cooked white rice
- 1 5-ounce can tuna, drained (oil-packed tuna preferred)
- 2 tablespoons mayonnaise Kewpie Japanese mayonnaise preferred
- 2 teaspoons sriracha
- 1 teaspoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon soy sauce
Optional Toppings:
- Black sesame seeds
- Furikake
- Cucumber sliced
- Nori seaweed, cut into strips
- Green onions sliced
Instructions
- In a small bowl, mix together the tuna, mayonnaise, sriracha, rice wine vinegar, sesame oil, and soy sauce.
- Add the cooked white rice to a serving bowl and spoon the tuna mixture on top.
- Sprinkle with your choice of toppings.
- Serve immediately and enjoy!
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.
Meal Prep: To enjoy throughout the week, store the cooked rice and tuna mixture separately in the fridge for up to 4 days.