Spicy Kick! Tuna Wasabi Mayo Rice Bowl
Perfect for a Quick Meal! Super Easy Tuna Wasabi Mayo Rice Bowl Recipe
When you have no side dishes available, create a wonderful meal with just a can of tuna! Today, we’re presenting a delightful rice bowl topped with a spicy, sweet, and savory wasabi mayo sauce, made with the common pantry staple, canned tuna. It’s incredibly simple to make but tastes absolutely fantastic! This recipe will ensure a satisfying and hearty meal, elevating your home-cooked dining experience.
Main Ingredients- 1 can (150g) canned tuna, drained well
- 1 large egg
- 1 Tbsp milk
- 1 pinch salt
- Pinch of black pepper
- 1 bowl cooked rice (warm)
- Scallions, chopped (optional, for garnish)
Spicy Wasabi Mayo Sauce- 2 Tbsp mayonnaise
- 1.5 Tbsp oligo syrup (or honey)
- 1 Tbsp fresh wasabi paste (adjust to taste)
- 1 Tbsp lemon juice
- 0.5 Tbsp vinegar
- 2 Tbsp mayonnaise
- 1.5 Tbsp oligo syrup (or honey)
- 1 Tbsp fresh wasabi paste (adjust to taste)
- 1 Tbsp lemon juice
- 0.5 Tbsp vinegar
Cooking Instructions
Step 1
First, open the canned tuna and drain out as much oil as possible. (To ensure a cleaner taste, you can let the opened can sit for about 10 minutes for any remaining oil to drain further.)
Step 2
Next, let’s prepare the star of the bowl: the spicy wasabi mayo sauce. In a small bowl, combine 2 Tbsp mayonnaise, 1.5 Tbsp oligo syrup, 1 Tbsp fresh wasabi paste, 1 Tbsp lemon juice, and 0.5 Tbsp vinegar. Whisk everything together until well combined.
Step 3
Stir the sauce thoroughly using a whisk or fork to ensure the wasabi is smoothly incorporated without clumps. Taste and adjust the wasabi or sweetness to your preference for a perfect flavor balance.
Step 4
Now, let’s make the fluffy scrambled eggs. In a separate bowl, crack 1 large egg. Add 1 Tbsp milk, a pinch of salt, and a pinch of pepper. Whisk vigorously with a fork or whisk until the yolk and white are fully combined and slightly frothy.
Step 5
Heat about 1 Tbsp of cooking oil in a non-stick skillet over medium-low heat. Pour in the whisked egg mixture. As the eggs begin to set, gently stir and fold them with a spatula or chopsticks to create soft curds, forming scrambled eggs. Cook until just set but still moist; turning off the heat and allowing residual heat to finish cooking will yield a tender texture.
Step 6
Arrange one bowl of warm cooked rice in your serving bowl. The warmth of the rice will enhance the overall flavors of the dish.
Step 7
Generously spoon the drained canned tuna over the rice. The savory tuna will pair beautifully with the rice.
Step 8
Next, add a fluffy portion of the freshly made scrambled eggs on top of the tuna. The soft eggs add a delightful texture contrast.
Step 9
Finally, drizzle the prepared wasabi mayo sauce generously over the entire bowl. If you have chopped scallions, sprinkle them on top for a visually appealing garnish and a hint of freshness. (I skipped this step, but scallions add a lovely touch if available!)
