Tuna Mayo Rice Bowl

By Eric Kim | Published June 22, 2022

Prep Time: 5 minutes

Servings: 1

Rating: ★★★★★ (6,955 ratings) | Comments: 537

Introduction

A comforting fusion of Hawaiian and Korean home cooking, the Tuna Mayo Rice Bowl transforms simple canned tuna into a luxurious, silky dish. Celebrated for its quick preparation and adaptability, this 5-minute recipe embodies convenience without sacrificing flavor. Often known as deopbap in South Korea, it thrives as a versatile workhorse for busy weeknights, elevating basic ingredients with creamy mayonnaise, toasty sesame oil, and customizable seasonings.

Ingredients

(Serves 1)

• 1 small can (5 oz/142g) tuna in water or oil (drained; oil-packed tuna adds richness if preferred)

• 1–2 tbsp mayonnaise (adjust for creaminess)

• 1 tsp toasted sesame oil

• ½ tsp soy sauce (adjust for saltiness)

• 1 cup cooked short-grain rice (preferably leftover rice for fluffiness)

• Optional toppings: toasted sesame seeds, furikake, or thinly sliced scallions

How to Make

1. Prepare the rice: If using fresh rice, cook 1 cup short-grain rice with 1.5 cups water (bring to a boil, reduce heat, cover, and simmer 15–20 minutes). For speed, use leftover warm rice. Fluff with a fork and let cool slightly.

2. Drain and prep tuna: Open the tuna can, drain excess liquid, and gently pat the tuna dry with paper towels to remove moisture.

3. Mix the tuna base: In a bowl, combine the drained tuna with mayonnaise. Add toasted sesame oil and soy sauce, stirring until the tuna is evenly coated and creamy. Adjust mayo or soy sauce to taste.

4. Assemble the bowl: Place the cooked rice in a serving bowl. Spoon the tuna mixture over the rice, ensuring even coverage.

5. Add finishing touches: Sprinkle with toasted sesame seeds, furikake, or scallions for texture and aroma. Drizzle an extra teaspoon of toasted sesame oil for depth if desired.

Pro Tips

• Customization: Swap mayo for Greek yogurt for a lighter twist, or use low-sodium soy sauce for reduced salt.

• Toasting sesame seeds: Briefly toast seeds in a dry pan over low heat (1 minute) until fragrant and golden for intensified nuttiness.

• Cultural twist: In Korea, deopbap often combines the tuna mixture directly into the rice for a one-bowl, hearty bite.

This dish balances simplicity and depth, proving that with a few key ingredients, comfort food can be ready in minutes. Whether enjoyed as a quick workday meal or a nostalgic taste of Hawaii and Korea, the Tuna Mayo Rice Bowl delivers every time.