- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 160 g
- 2 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- 1 clove
- 1 tsp
- 1 pinch
Process
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Put the short-grain rice in a bowl and rinse it under cold water, swishing with your fingers, until the water runs clear. Drain well.
Transfer the rice to a saucepan with 240 ml cold water and a pinch of salt. Bring to a boil over high heat, then cover, reduce to low and cook for 12 minutes without lifting the lid.
Remove the rice from the heat and let it steam, covered, for 10 minutes. Fluff with a fork.
While the rice cooks, drain the canned tuna well and flake it into a bowl with a fork, breaking up any large chunks.
In a small bowl, whisk together the soy sauce, toasted sesame oil, honey, rice vinegar, grated ginger and grated garlic until the honey dissolves.
Pour the dressing over the flaked tuna and fold gently until evenly coated. Let it sit for 5 minutes to absorb the flavors.
Divide the warm rice between two bowls. Top with the dressed tuna, sliced cucumber and sliced scallions.
Sprinkle with toasted sesame seeds and nori strips, then serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is using wet tuna: drain it thoroughly and press it lightly with a paper towel, or the dressing turns watery and the bowl tastes flat.
- Do not stir the rice while it cooks; keeping the lid on traps the steam that gives short-grain rice its clingy texture.
- Let the dressed tuna sit for a few minutes before serving so the soy, ginger and garlic soak in rather than sitting on the surface.
- If you prefer a warmer bowl, warm the flaked tuna in a dry non-stick pan over medium heat for 1 minute before dressing it.
Substitutions
- canned tuna→canned salmon or cooked flaked white fish
- honey→maple syrup or brown sugar
- short-grain rice→jasmine rice or brown rice, adjusting water and cooking time
- soy sauce→tamari for a gluten-free bowl
- rice vinegar→apple cider vinegar
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 2 days, keeping the rice, tuna and cucumber in separate compartments if possible so the cucumber stays crisp. Reheat the rice and tuna in a covered microwave-safe bowl on high for 60-90 seconds, or in a saucepan over medium heat with a splash of water; add the cucumber and scallions fresh after reheating. Do not freeze the assembled bowl, as the cucumber and rice become mushy.
FAQ
The questions we get asked most
Can I use fresh tuna instead of canned?
Yes. Use 160 g of sushi-grade or fresh tuna steak, cut it into small cubes, and sear it in a dry non-stick pan over high heat for 30-45 seconds per side until just opaque at the edges. Flake or slice it, then dress it as written; do not overcook it or it turns dry and chalky.
Why is my tuna rice bowl watery?
The usual cause is under-drained canned tuna or wet cucumber. Drain the tuna well and pat it dry, and either salt the cucumber slices for 10 minutes and squeeze them, or keep them separate until serving. Adding the dressing only right before eating also prevents the bowl from pooling.
Can I make this ahead for lunch?
Yes, pack it as a cold lunch. Keep the dressed tuna, rice and cucumber in separate containers in the fridge for up to 2 days, then assemble just before eating. If you want it warm, reheat only the rice and tuna; the cucumber and scallions should go in cold.
How do I know when the rice is done?
The rice is done when the water is fully absorbed, the grains look glossy and a fork slides in with no resistance. If there is still liquid in the pan after 12 minutes, cover and cook 2-3 more minutes on low. Let it rest off the heat for 10 minutes before fluffing.
Is this tuna rice bowl gluten-free?
Only if you use tamari or a certified gluten-free soy sauce, since regular soy sauce contains wheat. Check the nori and any added seasonings as well. With tamari, the rest of the ingredients in this recipe are naturally gluten-free.
Can I add an egg or other toppings?
Yes. A soft-boiled egg, edamame, avocado slices or pickled ginger all work well on top. If you add an egg, boil it for 6.5 minutes, cool it in ice water, peel and halve it, then place it on the rice before serving.
Why does my dressing taste too salty or too sharp?
Canned tuna is already salted, so start with 1 tbsp soy sauce, taste, then add the second tablespoon only if needed. If it tastes sharp, the extra teaspoon of honey balances the vinegar and soy; add a few more drops of sesame oil for roundness.
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