Tuna Mayo Rice Bowl
When I saw Eric Kim’s Tuna Mayo Rice Bowl for the New York Times, I knew immediately that I was on a countdown to the moment when I could fire up my rice cooker and make a bowl for myself. It’s my favorite kind of recipe—humble and savory, served over a steamy bowl of sticky rice. I had to make a version of my own, using Duke’s of course. I didn’t mess around too much with Kim’s recipe. I increased the soy sauce a bit, gave it a squirt of sriracha, and added cucumbers, avocado, and togarashi (a Japanese spice blend of chili flake, seaweed, and sesame seeds) on top. It was every bit as comforting and practical as I had imagined, and it’s sure to be a new regular in my lunch line-up.
- 1 (7.9 oz) jar white tuna in olive oil
2 tablespoons Duke’s Mayonnaise
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- ½-1 teaspoon sriracha
- 1 cup cooked short grain rice
- 1 scallion, thinly sliced
- 1 small cucumber, thinly sliced
- ½ avocado, thinly sliced
- 1-2 teaspoons togarashi or toasted sesame seeds
- Drain a jar of tuna in olive oil (reserve the olive oil to add to tonnato). Combine tuna, mayo, soy sauce, sesame oil, and sriracha in a mixing bowl, and mix thoroughly with a fork.
- To serve, add sticky rice to a bowl, and top with tuna mixture. Garnish with scallion, cucumber, avocado, and togarashi or toasted sesame seeds.