Savory Canned Tuna Rice Bowl for Quick Weeknight Wins

This Canned Tuna Rice Bowl is a quick, protein-rich meal featuring creamy avocado and fresh cucumbers, ideal for busy weeknight dinners.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 2 bowls

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice Base

1 cup Cooked Sushi Rice Short-grain rice for sticky texture

For the Spicy Tuna Mixture

1 can Canned Tuna Drain excess liquid for best consistency
2 tbsp Kewpie Mayonnaise Can substitute with regular mayonnaise
1 tbsp Sriracha Adjust to taste
1 tbsp Fresh Lemon Juice Brightens flavors
1 tbsp Toasted Sesame Oil Regular sesame oil works in a pinch

For the Fresh Toppings

1 medium Avocado Can omit if not preferred
1 cup Cucumbers Diced, can substitute with other veggies

Optional Final Touches

2 tbsp Green Onions Chopped, for garnish
1 tbsp Sesame Seeds For garnish

Equipment

medium bowl
Large serving bowl
Fork
Cooking pot

Method

Step-by-Step Instructions

Cook sushi rice according to package instructions, typically 20 minutes at medium heat. Let it cool for 5 minutes.
In a medium bowl, mix drained canned tuna, Kewpie mayonnaise, sriracha, lemon juice, and sesame oil until well combined.
Wash and chop fresh ingredients: dice cucumbers and slice avocado.
In a large bowl, layer cooked sushi rice, followed by spicy tuna mixture, cucumbers, and avocado.
Drizzle extra Kewpie mayonnaise and sriracha on top, and sprinkle with green onions and sesame seeds before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 52gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 60mgIron: 2mg

Notes

Enjoy fresh for best taste; store leftovers in an airtight container for up to 24 hours.

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