10 MIN

Tuna Rice Bowl

Name: Tuna Rice Bowl
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 14 oz cooked white rice (warm or at room temperature); 11 1/4 oz canned tuna (two cans, drained weight); 3 tbsp mayonnaise; 2 tsp soy sauce; 2 scallions (thinly sliced); 1 sheet nori (torn or snipped into strips)

A can of tuna, leftover rice and a spoon of mayonnaise. Ten minutes, no stove.

dairy-freequickeasybudget-friendlyno-cookbowl

Ingredients

14 ozcooked white rice, warm or at room temperature
11 1/4 ozcanned tuna, two cans, drained weight
3 tbspmayonnaise
2 tspsoy sauce
2scallions, thinly sliced
1 sheetnori, torn or snipped into strips

Method

1
Open the cans and press the lid down hard over the sink to get every drop of liquid out. Tip the tuna into a bowl and break it up with a fork.
2
Add the mayonnaise and the soy sauce to the tuna and mix until it holds together in soft clumps rather than a paste. Taste and add a few more drops of soy if it needs it.
3
Divide the rice between two bowls. If it is fridge-cold, sprinkle over a teaspoon of water and microwave for 60 to 90 seconds, covered, until steaming.
4
Spoon the tuna over the rice, scatter with scallions and tear the nori over the top. Eat immediately, before the nori softens.

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