Tuna Mayo Rice Bowl
Japan's konbini classic: warm rice, creamy soy-kissed tuna, crisp nori if you have it.
Ingredients
- 250 g Rice
- 1 tin Tinned tuna
- 3 tbsp Mayonnaise
- 1 tsp Soy sauce
- 2 Scallions (optional)
- 1 Nori sheets (optional)
- 1 tsp Sesame seeds (optional)
Method
- Rinse the rice in a sieve under cold water until the water runs clear.
- Cook the rice covered in a small pot with plenty of water over low heat for 14 minutes.
- Rest the rice off the heat, still covered, for 5 minutes so it finishes steaming.
- Drain the tuna well and stir it with the mayonnaise and soy sauce.
- Thinly slice the scallions for topping.
- Tear the nori sheet into thin strips. (optional)
- Mound the tuna over bowls of the hot rice and finish with the scallions, nori, and sesame seeds.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Tuna Mayo Rice Bowl
The tuna mayo rice bowl is a home version of a Japanese convenience-store classic — the tuna-mayonnaise onigiri filling that is one of the best-selling items in any konbini. Here it is spread out into a bowl rather than tucked into a rice ball: warm, freshly cooked rice topped with tinned tuna bound in mayonnaise and a splash of soy, finished with scallions, sesame, and strips of nori. It is fast, cheap, and endlessly comforting, the kind of thing Japanese cooks throw together for a quick lunch when the rice cooker is already going.
The contrast of temperatures and textures is what makes it work — hot, fluffy rice against cool, creamy tuna, with the crisp nori and sharp scallion cutting through the richness. Rinsing the rice until the water runs clear removes surface starch so the grains cook up separate and glossy rather than gummy, and the covered rest off the heat lets them finish steaming to the right tenderness. The soy keeps the mayo from reading as flat by adding salt and savory depth. High in protein and genuinely satisfying, it is weeknight food at its most efficient; a dab of sriracha or a shake of furikake are easy additions if you want to push it further.
Tuna Mayo Rice Bowl: frequently asked questions
How many calories are in Tuna Mayo Rice Bowl?
A serving has about 709 calories — 24.5g protein, 102.5g carbs, 20.7g fat, 2.4g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Tuna Mayo Rice Bowl gluten-free?
As written, no — it contains Soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Tuna Mayo Rice Bowl take to make?
About 25 minutes start to finish, but only around 8 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Tuna Mayo Rice Bowl?
The core ingredients are essential, but you can leave out scallions, nori sheets, sesame seeds — they're optional and mainly there for extra flavor or finish.
How many servings does Tuna Mayo Rice Bowl make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.