Description
Craving a quick, flavor-packed meal that’s equal parts comforting and fresh? This Tuna Rice Bowl is your new go-to. With its warm, fluffy rice base, flaky tuna, crisp cucumbers, tangy pickled ginger, and a golden fried egg—all tied together with a drizzle of spicy sauce—it’s the perfect combo of satisfying and simple. Whether you need a quick lunch, easy dinner idea, or a healthy snack, this easy recipe delivers big on taste and nutrition. Think of it as a build-your-own rice bowl that fits your cravings and clears your fridge. Ready in under 25 minutes, it’s one of those food ideas you’ll turn to again and again.
Ingredients
Scale
- 1 cup cooked white rice (sushi or jasmine preferred)
- 1 can tuna (in oil or water), drained
- 1/2 cucumber, thinly sliced
- 2 tbsp pickled ginger
- 1 large egg
- 1 tbsp soy sauce or tamari
- 1 tsp chili crisp or sriracha (adjust to taste)
- 1 tsp sesame seeds
- Fresh cilantro or scallions, chopped (for garnish)
- Optional: sesame oil, rice vinegar, shredded carrots
Instructions
- Cook rice or reheat leftover rice with a splash of water until warm and fluffy.
- Drain the tuna and flake it into a bowl. Add a touch of soy sauce, sesame oil, or chili crisp if desired.
- Fry the egg in a pan over medium heat until edges are crispy and the yolk is still runny.
- Assemble your bowl: start with rice, then arrange tuna, cucumber slices, and pickled ginger.
- Add the fried egg on top and sprinkle sesame seeds.
- Drizzle with more soy sauce and chili crisp to taste.
- Garnish with cilantro or scallions and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes