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Prawn

Canned Tuna Rice Bowl Is Packed with 25 Grams of Protein

This canned tuna rice bowl is a quick, flavor-packed meal combining a pantry staple and fresh ingredients. Flaky chunks of tuna combine with tangy kimchi and sit atop warm brown rice, paired with crunchy cucumbers, creamy avocado and toasty nori. A drizzle of Sriracha mayo brings everything together. It's easy to customize and comes together in minutes—perfect for a satisfying lunch or weeknight dinner.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • ¾ cup kimchi, coarsely chopped
  • 3 tablespoons mayonnaise, divided
  • 2 tablespoons seasoned rice vinegar, divided
  • 3 teaspoons toasted sesame oil, divided
  • ½ teaspoon salt, divided
  • 2 (5-ounce) cans no-salt-added water-packed white tuna, drained and flaked
  • 1½ teaspoons sriracha
  • 2 small persian cucumbers, thinly sliced (about 1 cup)
  • 1 teaspoon grated fresh ginger
  • 2 cups hot cooked brown rice
  • 1 medium firm, ripe avocado, chopped (1 cup)
  • 1 teaspoon toasted black or white sesame seeds
  • 1 medium scallion, thinly sliced (2 tablespoons)
  • 12 (4-inch) sheets nori

Directions

  1. Stir ¾ cup kimchi, 2 tablespoons mayonnaise, 1 tablespoon rice vinegar, 1 teaspoon sesame oil and ¼ teaspoon salt together in a medium bowl until well combined. Gently fold in flaked tuna until just combined, leaving any large pieces of tuna intact.
  2. In a small bowl, stir together 1½ teaspoons Sriracha and the remaining 1 tablespoon mayonnaise.
  3. In another small bowl, combine sliced cucumbers, 1 teaspoon ginger and the remaining 1 tablespoon rice vinegar, 2 teaspoons sesame oil and ¼ teaspoon salt.
  4. Divide 2 cups hot rice between 4 bowls. Top each with ½ cup tuna mixture, ¼ cup cucumber mixture and ¼ cup avocado. Drizzle with the Sriracha mayonnaise. Sprinkle with 1 teaspoon sesame seeds and the sliced scallions. Serve each bowl with 3 nori sheets.