Ingredients
Scale
1.5 cups cooked white rice
5 oz can tuna (drained)
2 tbsp Japanese mayonnaise
2 tsp sriracha
1 tsp rice wine vinegar
1 tsp toasted sesame oil
0.5 tsp soy sauce
Black sesame seeds
Furikake
Cucumber slices
Nori strips
Sliced green onions
Instructions
- Combine drained tuna, mayonnaise, sriracha, rice wine vinegar, sesame oil, and soy sauce in a small bowl.
- Mix thoroughly with a fork until the tuna is well-coated and creamy.
- Place the warm cooked rice into a serving bowl.
- Spoon the spicy tuna mixture over the rice.
- Garnish with cucumber, black sesame seeds, furikake, nori, and green onions.
- Serve immediately.
Notes
- Use leftover rice to make this even faster.
- Adjust sriracha level to control the heat.
- Kewpie mayo provides the most authentic flavor.
- Prep Time: 5 min
- Category: Lunch
- Method: No-Cook
- Cuisine: Japanese-American
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 538 kcal
- Sugar: 0.4 g
- Sodium: 561 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 45 mg