Canned Tuna Rice Bowl

Steps

How to make it

Prep 5 min · Cook 3 min

1. Spoon 1 bowl cooked rice into a large bowl. Drain excess oil from 1 can tuna; flake with a fork into chunks.
2. In a small bowl, mix 1 tbsp mayonnaise with 1 tsp soy sauce; fold in tuna and 1 tsp white sesame seeds until even.
3. Heat a little oil in a skillet over low. Fry 1 egg sunny-side up (whites set, yolk runny) or scramble into soft curds—optional.
4. Spread tuna mixture over the rice and top with the fried egg; add shredded nori or chopped scallions if you like (see custom additions above).
5. Toss while rice is still hot for the best blend; best served fresh.

Tips & storage

Make it easier

• Water-packed tuna cuts fat; add a little olive oil for flavor if needed.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best fresh; filling keeps 1 day refrigerated—reheat before serving.

Optional add-ins