This tuna mayo rice bowl is one of those comfort meals I turn to on days when I want something quick but satisfying. It’s the kind of dish that feels cozy, like the meal you make after a long day when you don’t want to fuss but still want something that hits the spot. It comes together in about 15 minutes, using simple pantry staples like canned tuna, rice, and a few flavor-packed sauces.
The first time I made this, it was a late evening when I didn’t feel like cooking a “real dinner.” I had leftover rice, a can of tuna, and some cucumber in the fridge. A drizzle of mayo and sweet soy, and suddenly it became a bowl I’ve made countless times since.
Why I Keep Coming Back to This Dish
There’s something about the mix of warm rice, creamy tuna, and garlicky butter that just works. It’s fast, comforting, and easy to adjust depending on what’s in the fridge. I love that it doesn’t feel like a compromise meal even though it takes so little time.
It’s also perfect for packing into a lunch container. I’ve made it many mornings while getting ready for the day—by the time lunch rolls around, the flavors have settled into something even better.
Ingredients That Make It Work
-
Canned Tuna: I use plain canned tuna in oil or water. If I want a change, I sometimes swap it for canned salmon or even sardines.
-
Rice: Japanese short-grain rice is my favorite for its soft, slightly sticky texture, but jasmine rice works just as well. Leftover rice from the night before actually makes the assembly even faster.
-
Garlic Butter: A quick mix of melted butter and garlic transforms plain tuna into something much more flavorful. Letting it cool before mixing it in helps keep the tuna from smelling too strong.
-
Kewpie Mayo: Japanese mayo gives the dish its creamy umami backbone. If I don’t have Kewpie on hand, regular mayo works too.
-
Unagi (Eel) Sauce or Sweet Soy: It gives a sweet, savory touch that balances the richness of the mayo. If I don’t have eel sauce, I mix soy sauce with sugar and hot water for a quick homemade version.
-
Toppings: Cucumber adds freshness, avocado brings creaminess, and toasted sesame seeds or furikake give that nice finishing touch. A few strips of nori are great too.
How I Make It Step by Step
-
Prepare the garlic butter. I melt salted butter in a small pan, add minced garlic, and let it sizzle just until golden. I cool it down before mixing it with the tuna so the flavor blends without making the tuna fishy.
-
Mix the tuna. I stir the garlic butter into the tuna with a spoonful of mayo until it becomes creamy and flavorful.
-
Assemble the bowl. Warm rice goes at the bottom of the bowl, cucumber and avocado on top, then the tuna mixture.
-
Sauce and toppings. I drizzle sweet soy or eel sauce, more mayo, and sprinkle toppings like green onions, sesame seeds, or furikake. If I want extra heat, I add a little sriracha.
Tips That Make a Difference
-
If the rice is too hot, let it cool for a few minutes before adding tuna. Hot rice can make the tuna smell stronger.
-
I sometimes make the tuna mixture in the morning and keep it in the fridge. When I’m ready to eat, all I need to do is warm the rice and assemble.
-
Toasting the sesame seeds before sprinkling gives a deeper nutty flavor.
-
If I’m feeling lazy, I just use a bagged salad mix instead of slicing cucumbers or avocado—it still tastes great.
Variations I Love
-
Spicy version: Add sriracha mayo or chili oil on top for a kick.
-
Different proteins: Swap tuna for salmon or even cooked chicken for a different flavor.
-
More veggies: Carrots, bell peppers, or shredded cabbage work beautifully.
-
Furikake or nori: A sprinkle of these gives that perfect umami finish.
Make-Ahead Tips
This is one of my favorite meals to prep for work lunches. I pack the rice and tuna mixture separately in the fridge. In the morning, I warm the rice, let it cool slightly, then layer everything in my lunch box. Since the sauces go on top, I don’t have to heat anything at lunchtime.
Storing and Reheating
The tuna mixture can be made up to a week in advance and kept in an airtight container in the fridge. The rice should be stored separately and reheated before serving. If everything is already assembled, it’s best enjoyed within a day.
FAQs
Can I use regular mayonnaise instead of Kewpie?
Yes, regular mayo works fine. Kewpie just gives a richer, deeper flavor.
What if I don’t have eel sauce?
You can mix soy sauce with sugar and a little hot water for a quick sweet soy sauce. Gochujang or teriyaki sauce works too.
Can I use warm tuna?
I wouldn’t recommend mixing tuna with hot ingredients. Let the garlic butter cool first to avoid bringing out that fishy smell.
What toppings go well with this?
I love cucumber, avocado, sesame seeds, green onions, and furikake. Nori strips also add a nice texture and flavor.
Can I pack this for lunch?
Yes. Keep the tuna and rice separate until you’re ready to eat. The sauce can be packed in a small container and drizzled on top when serving.
Tuna Mayo Rice Bowl
This tuna mayo rice bowl is a quick, flavorful, and comforting meal that comes together in just 15 minutes.
Ingredients
- ½ cucumber (¼ per bowl), diced
- 1 avocado (½ per bowl), diced
- 3 cups cooked rice (1½ cups per bowl)
Garlic Butter Tuna
- 2 garlic cloves, minced
- 3 tablespoons salted butter
- 1 (170 g) can tuna, drained
- 1½ tablespoons Japanese Kewpie mayonnaise
- salt, to taste
Sauces
- 1 tablespoon unagi (eel) sauce, thinned with 1 tablespoon water
- Sriracha chili sauce (optional)
- Japanese Kewpie mayonnaise, for drizzling
Toppings (Choose Any)
- green onions, chopped
- toasted sesame seeds
- furikake
- crushed roasted seaweed snacks
Instructions
- Melt the butter over medium-low heat and add the minced garlic. Cook for 2 to 3 minutes, stirring gently, until golden brown and fragrant. Remove from the heat and let the garlic butter cool slightly.
- In a bowl, combine the drained tuna with the cooled garlic butter, Kewpie mayonnaise, and a pinch of salt. Mix until well combined and set aside.
- Dice the cucumber and avocado, and chop the green onions if using. In a small bowl, stir together the eel sauce with water to thin it out.
- To assemble, add 1½ cups of warm cooked rice to each bowl. Arrange avocado and cucumber on top of the rice. Spoon the garlic butter tuna over the vegetables. Drizzle with eel sauce and a squeeze of mayo, then add any toppings like sesame seeds, furikake, seaweed, or green onions.
- Serve immediately for the best texture and flavor.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 975Total Fat 56gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 36gCholesterol 89mgSodium 1251mgCarbohydrates 87gFiber 11gSugar 6gProtein 33g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This tuna mayo rice bowl is the kind of meal that proves simple ingredients can make something truly satisfying. It’s quick, comforting, and endlessly customizable. Whether I’m making it for a solo dinner or packing it for lunch, it always feels like a small bowl of everyday comfort.
