My spicy tuna rice bowl. Only takes ten minutes, a tin of tuna with sriracha and Kewpie on hot rice with kimchi, cucumber and toasted nori. Recipe for one.
Spicy Tuna Rice Bowl
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Category
Dinner
Servings
1
Prep time
10 minutes
Cook time
15 minutes
This has to be one of the easiest and healthiest struggle meals! It doesn't require much effort or cooking, you just need to cook your rice or reheat some leftover rice. Then, we're just adding mayo and sriracha to the tuna, layering it over the rice and adding some carrots, carrot, kimchi and nori. I also like to top it off with some sesame seeds.
Equipment
Chopping board
Chef’s knife
Box grater
Sieve
Mixing bowl
Tongs
Measuring spoons
Large serving bowl
Ingredients
-
1 ½ cups steamed rice (about ½ cup raw rice)
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185g tin tuna in spring water
-
1 tbsp sriracha hot sauce
-
2 tbsp Kewpie mayonnaise
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1/2 cucumber
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1 sheet nori
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60g kimchi
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1 carrot
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1 tsp white sesame seeds
Directions
Cook your rice or reheat your leftover rice.
Drain the tuna from the spring water.
In a medium bowl, mix together the drained tuna, sriracha and kewpie mayonnaise. Set aside.
Peel and grate the carrot. Thinly slice the cucumber.
Carefully toast the sheet of nori over an open flame in a fanning motion. It only takes a few seconds on each side. I recommend using tongs.
Into a large serving bowl, add the steamed rice. Top with the tuna, kimchi, carrot, cucumber, toasted nori and garnish with sesame seeds.
Recipe notes
Chef Tips
Build it on hot rice
Get the rice out of the cooker and into the bowl while it’s still steaming, and have everything else prepped and waiting. Hot rice against cold tuna, cold kimchi and cold cucumber is what makes this dish great.
Toast the nori over a flame
Hold the sheet with tongs and fan it over an open gas flame, a couple of seconds a side. It goes from flat and papery to crisp, and the flavour changes completely. It happens fast and nori burns easily, so keep it moving and don’t hold it still over the flame.
Storage
This is an assemble-and-eat bowl rather than something to keep. Once the hot rice is under the cold toppings it won’t be the same reheated or chilled. The spicy tuna mix on its own will keep covered in the fridge for a day, so if you want a head start, make that and prep the vegetables, then cook fresh rice when you want to eat. Don’t toast the nori until just before you add it to the dish.
FAQs
Can I use microwave rice? Absolutely. This recipe is about making a weeknight meal as easy as possible, so if a packet of rice in the microwave is what gets you there, do that. Sushi rice or coconut rice work too if you feel like changing it up.
Can I swap the tuna out? Yes. Cooked chicken is a good swap and teriyaki chicken is a personal favourite. On the vegetable side, shaved cabbage, avocado or sliced daikon all work in place of the carrot and cucumber.
How do I make it creamier? Chop half an avocado and fold it through the tuna with the sriracha and Kewpie, rather than laying it on top. It softens the heat of the sriracha at the same time.
