Quick Tuna Rice Bowls Recipe
Description
This Quick Tuna Rice Bowl is a delicious, protein-packed meal that comes together in under 15 minutes. It features flaky tuna, fluffy rice, crunchy vegetables, and a flavorful sauce that makes for a satisfying and nutritious meal. Whether you’re looking for a quick lunch, an easy dinner, or a meal-prep option, this recipe has you covered.
Ingredients (Serves 2-3)
Base
2 cups cooked rice (white, brown, or jasmine)
2 (5 oz) cans tuna (drained, in water or oil)
Vegetables & Toppings
½ cup shredded carrots
½ cup diced cucumbers
¼ cup sliced green onions
¼ cup avocado, diced (optional)
1 tbsp sesame seeds (white or black)
½ cup edamame (optional, for extra protein)
Sauce
3 tbsp soy sauce (low sodium preferred)
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp sriracha (adjust to taste)
1 tsp honey or maple syrup
1 tsp grated ginger (optional)
Garnish (Optional but Recommended)
Crushed seaweed (nori)
Chili flakes
Extra sesame seeds
Instructions
Cook the Rice
If not using pre-cooked rice, cook 1 cup of dry rice according to package instructions to yield 2 cups cooked rice.
Prepare the Tuna
Drain the tuna and add it to a mixing bowl. Flake it with a fork.
Make the Sauce
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sriracha, honey, and grated ginger.
Assemble the Bowl
Divide the cooked rice into bowls.
Add tuna on top, followed by shredded carrots, cucumbers, green onions, avocado, and edamame.
Drizzle & Garnish
Pour the sauce over the bowls and mix slightly.
Sprinkle with sesame seeds and crushed seaweed.
Serve & Enjoy!
Mix well before eating, and enjoy your quick, healthy tuna rice bowl!
Nutritional Information (Per Serving – Approximate for 1 of 3 servings)
Calories: ~350-400 kcal
Protein: ~30g
Carbohydrates: ~40g
Fats: ~10-12g
Fiber: ~3-5g
(Nutritional values may vary based on ingredients used.)
Time Required
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Frequently Asked Questions (FAQ)
1. Can I use canned salmon instead of tuna?
Yes! Canned salmon is a great substitute and offers more Omega-3 s.
2. What type of rice works best?
Jasmine, basmati, brown rice, or sushi rice all work well. Quinoa can also be used for a healthier twist.
3. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate for the best texture.
4. Can I make this spicy?
Yes! Add extra sriracha, chili flakes, or a drizzle of spicy mayo.
5. Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauc
e to make it gluten-free.