Super Simple Tuna Mayo Rice Bowl
Student Essential! Easy Tuna Mayo Rice Bowl Recipe (feat. Special Onion Sauce)
Introducing the Tuna Mayo Rice Bowl recipe, a hearty and satisfying meal for solo diners. With just one can of tuna and common pantry ingredients, you can whip up a delicious dish in no time! What makes this recipe special is the ‘Special Onion Sauce.’ This sauce, made by simmering onions in soy sauce and sugar, cuts through the richness of the tuna and mayonnaise, adding a delightful umami flavor. This sweet and savory onion sauce is versatile and can be used not only for tuna mayo rice bowls but also in salads and sandwiches. Try it now for a satisfying meal!
Rice Bowl Ingredients
- 200g warm cooked rice
- 1 can (approx. 85g) tuna, drained
- 1 Tbsp mayonnaise (for mixing with rice)
- Pinch of black pepper
- 2 eggs
- 1 pinch of salt
- 1 Tbsp mirin (or cooking wine)
- 1/4 onion
- 1 Tbsp cooking oil
Special Onion Sauce
- 2 Tbsp soy sauce
- 0.5 Tbsp sugar
- 2 Tbsp water
Toppings & Finishing
- Chopped scallions (optional)
- Mayonnaise (for drizzling)
- 2 Tbsp soy sauce
- 0.5 Tbsp sugar
- 2 Tbsp water
Toppings & Finishing
- Chopped scallions (optional)
- Mayonnaise (for drizzling)
Cooking Instructions
Step 1
First, drain the tuna as much as possible. You can place it in a sieve or gently press it with a spoon to extract excess oil. Removing the oil will reduce richness and result in a cleaner flavor.
Step 2
To the drained tuna, add 1 tablespoon of mayonnaise and grind about 10 twists of black pepper. Mix well with a spoon. Seasoning it beforehand will enhance its flavor.
Step 3
Finely chop the scallions for garnish. Thinly slice the onion. If you find raw onion too pungent, you can soak the slices in cold water for a few minutes before using.
Step 4
Now, let’s make the scrambled eggs. Crack 2 eggs into a bowl, add a pinch of salt, and 1 tablespoon of mirin to eliminate any eggy smell and ensure a tender texture. Whisk well with a fork to create the egg mixture.
Step 5
Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Pour in the egg mixture. Using chopsticks, gently stir the egg as it begins to set to create scrambled eggs.
Step 6
When the eggs are about 70-80% cooked and have a soft, curdy texture, reduce the heat to very low or remove the pan from the heat briefly to let the residual heat finish cooking. Avoid overcooking, as it will become dry. Turn off the heat while the eggs are still slightly moist. Set the scrambled eggs aside.
Step 7
It’s time to prepare the rice. Place 200g of warm cooked rice into a bowl and spread it evenly. Arrange the prepared scrambled eggs beautifully around the edges of the rice.
Step 8
Wipe the pan used for the scrambled eggs clean with a paper towel. Add the onion sauce ingredients: 2 tablespoons of soy sauce, 0.5 tablespoon of sugar, and 2 tablespoons of water. Bring to a simmer over medium heat.
Step 9
Once the sauce starts to boil, add the thinly sliced onions and stir-fry until the onions are well coated with the sauce and translucent. Cook until the onions are tender and have taken on a glossy sheen from the sauce. Turn off the heat. The sweetness of the onions combined with the savory soy sauce creates a wonderful flavor.
Step 10
On top of the rice, artfully place the cooked onion mixture in the center.
Step 11
Now, cover the remaining rice area with the seasoned tuna mixture. Arrange the pre-seasoned tuna mayo evenly over the rice.
Step 12
Finally, sprinkle the chopped scallions over the top of the rice bowl for a fresh garnish.
Step 13
Next, drizzle mayonnaise over the bowl as desired. If you have a piping bag, you can create neat lines. If not, you can snip a tiny corner off a zip-top bag filled with mayonnaise and use that.
Step 14
Drizzle the mayonnaise in a zigzag pattern wherever you like. Your delicious and visually appealing Tuna Mayo Rice Bowl is now complete! Enjoy your meal!
