1
Drain the oil from the canned tuna thoroughly, fluff it up, and place it in a bowl.
Tuna Mayo Rice Bowl
An ultimate Tuna Mayo Rice Bowl recipe that even someone living alone can easily make, utilizing the secrets of local Japanese specialty restaurants.
JapaneseRice & Porridge
📝 10 steps
What You'll Need
Canned tuna200g (two 100g cans)
Mayonnaise200g
Hondashi1/2 tsp
Green oniona little
Sesame seedsa little
Minced oniona little
Perilla leaves16 leaves
Rice220g (one bowl)
Chicken powder1/2 tsp (can substitute with chicken stock)
Instructions
2
Mix the canned tuna with an equal amount of mayonnaise in a 1:1 ratio until smooth.
3
Add 1/2 tsp of Hondashi, a seasoning made from blue-backed fish, to the tuna and mayonnaise mixture to enhance the umami.
4
Add minced onion and finely chopped green onion to taste.
5
Stack the perilla leaves, roll them up, and slice into thin strips.
6
Sprinkle 1/2 tsp of chicken powder (or chicken stock) over 220g of warm rice and mix to add seasoning and flavor.
7
Divide the rice mixed with chicken powder into four sections, lift and flip each portion, and gently break it up so that each grain of rice remains distinct.
8
Place the prepared rice in a bowl and top generously with the thinly sliced perilla leaves.
9
Top the rice with a generous amount of the prepared tuna mayo.
10
Enjoy with soy sauce, dried seaweed flakes, sesame seeds, or wasabi according to your preference.