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Rice dishes · Korean home cooking

Tuna mayo rice bowl

Flaky canned tuna, soft cooked egg and a thin mayonnaise drizzle over warm rice, with a quick sweet soy sauce. A simple pantry meal in two modest bowls.

15 min2 servings6 steps
Tuna mayo rice bowl

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Cooked white rice is unavailable

    Use instead
    Cooked brown rice
    Substitute quantity
    2 loosely filled paper cupsReference quantity: 300 g

    Use already cooked rice. The grains will be firmer; do not start with uncooked rice.

  • Essential

    Use ready-to-eat canned tuna, not raw fish. Drain well so the rice does not become watery.

  • Essential

    Keep both eggs and cook until completely set. They give the rice its egg flavour and texture.

  • Substitute available

    If Mayonnaise is unavailable

    Use instead
    Thick plain unsweetened yogurt
    Substitute quantity
    2 level tablespoonsReference quantity: 30 g

    Use as a cool topping after cooking. It will taste tangier and less rich; do not heat it in the pan.

  • Substitute available

    If Neutral oil is unavailable

    Use instead
    Canola or sunflower oil
    Substitute quantity
    1 level tablespoonReference quantity: 15 ml

    Use one unflavoured cooking oil and keep the same cooking heat.

  • Substitute available

    If Soy sauce is unavailable

    Use instead
    Fine salt and water
    Substitute quantity
    1/4 level teaspoon salt plus 2 level teaspoons waterReference quantity: 1.5 g salt + 10 ml water

    Mix with the measured water and sugar for a lighter sauce; add a little at first and taste.

  • Essential

    Dilutes the soy sauce so it can be spread over the rice.

  • Optional

    May be omitted; the sauce will be less sweet.

  • Optional

    May be omitted. Skip the spring-onion frying time; the dish will have a milder aroma.

  • Optional

    May be omitted. Add only at serving so it stays crisp.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Put 2 loosely filled paper cups of cooked rice, about 300 g, in two bowls. If using chilled rice, reheat until piping hot throughout, about 74°C when checked. Drain the canned tuna thoroughly and flake it with a fork. Thinly slice the spring onion; keep the mayonnaise cold.

    Put 2 loosely filled paper cups of cooked rice, about 300 g, in two bowls. If using chilled rice, reheat until piping hot throughout, about 74°C when checked. Drain the canned tuna thoroughly and flake it with a fork. Thinly slice the spring onion; keep the mayonnaise cold.

  2. Step 2

    Step 2: Beat the 2 eggs in a small bowl. Mix 2 level teaspoons soy sauce, 2 level tablespoons water and 1/2 level teaspoon sugar in another bowl until the sugar dissolves. Keep the tuna separate from this sauce.

    Beat the 2 eggs in a small bowl. Mix 2 level teaspoons soy sauce, 2 level tablespoons water and 1/2 level teaspoon sugar in another bowl until the sugar dissolves. Keep the tuna separate from this sauce.

  3. Step 3

    Step 3: Heat a nonstick pan over medium-low heat with 1 level tablespoon neutral oil. Add the beaten eggs and stir gently for 1–2 minutes, until fully set with no liquid egg. Transfer to a clean plate; do not leave the eggs undercooked.

    Heat a nonstick pan over medium-low heat with 1 level tablespoon neutral oil. Add the beaten eggs and stir gently for 1–2 minutes, until fully set with no liquid egg. Transfer to a clean plate; do not leave the eggs undercooked.

  4. Step 4

    Step 4: Pour the soy mixture into the same pan. Simmer over low heat for about 30–45 seconds, just until hot. Keep it loose enough to spoon over rice; if it reduces too far, add 1 level teaspoon water rather than burning it.

    Pour the soy mixture into the same pan. Simmer over low heat for about 30–45 seconds, just until hot. Keep it loose enough to spoon over rice; if it reduces too far, add 1 level teaspoon water rather than burning it.

  5. Step 5

    Step 5: Divide the cooked eggs and drained tuna over the hot rice. Spoon half the sauce over the bowls first, then taste and add the rest only if needed. Keep the tuna in a visible mound rather than mashing it into the rice.

    Divide the cooked eggs and drained tuna over the hot rice. Spoon half the sauce over the bowls first, then taste and add the rest only if needed. Keep the tuna in a visible mound rather than mashing it into the rice.

  6. Step 6

    Step 6: Drizzle each bowl with 1 level tablespoon mayonnaise. Finish with the sliced spring onion and crumbled seaweed, if using. Serve immediately and stir together at the table. Do not return the mayonnaise topping to the hot pan.

    Drizzle each bowl with 1 level tablespoon mayonnaise. Finish with the sliced spring onion and crumbled seaweed, if using. Serve immediately and stir together at the table. Do not return the mayonnaise topping to the hot pan.

03 / Enjoy your meal

Finished dish

Finished dish: Tuna mayo rice bowl
Tuna mayo rice bowl
Helpful tips

Makes 2 modest bowls. The 15-minute time starts with cooked rice and prepared ingredients; cooking rice, thawing frozen ingredients and cooling fresh rice take extra time. A paper cup means 180 ml and is filled loosely. Use a level 15 ml tablespoon and a level 5 ml teaspoon. Never leave cooked rice at room temperature for hours. Cool leftovers promptly, refrigerate and reheat only once until piping hot throughout; use refrigerated rice within 24 hours. For reheated rice, check for 74°C if using a thermometer. Contains fish and egg; mayonnaise may contain egg and soy sauce may contain soy and wheat. Use canned light tuna if you prefer a milder flavour. The cooked egg, drained tuna and mayonnaise are separate toppings, not a raw-fish preparation.

Enjoy every bite

How to enjoy it

Mix just a little of the topping into each spoonful rather than stirring the entire bowl at once. Keep some seaweed aside for a crisp final sprinkle.

Serve it with