Quick & Delicious Tuna Mayo Rice Bowl
Easy Tuna Mayo Rice Bowl Recipe: A Perfect Solo Meal with a Secret Sauce!
The ultimate meal for anyone eating alone! When hunger strikes late at night or you need a simple yet satisfying meal, what’s better than a quick rice dish? Today, we’re making a Tuna Mayo Rice Bowl – a delightful combination of savory tuna, creamy mayonnaise, and a flavorful soy sauce-based onion sauce. This magical recipe takes just 5 minutes to prepare, making your solo dining experience even more enjoyable!
Rice Bowl Ingredients- 1 bowl warm rice (approx. 200g)
- 1 can tuna (90g), drained
- 2 fresh eggs
- 1-2 pinches salt
- 35g thinly sliced onion
- A little olive oil
Cooking Instructions
Step 1
First, prepare the ingredients for your rice bowl. You’ll need 1 can of tuna (90g), 2 fresh eggs, and 35g of thinly sliced onion. Slicing the onion thinly will ensure it becomes tender and blends well into the sauce when simmered.
Step 2
Drain the oil thoroughly from the canned tuna using a sieve. This step is crucial for a less greasy and more flavorful tuna topping. Place the drained tuna in a separate bowl.
Step 3
To the drained tuna, add 1 tablespoon of mayonnaise for creaminess and sprinkle with 2 dashes of black pepper for added aroma. Adjust the pepper to your preference.
Step 4
Using a spoon, mix the tuna, mayonnaise, and pepper until well combined. You can adjust the amount of mayonnaise based on how well you drained the tuna, aiming for a creamy, spreadable consistency. Be careful not to make it too dry.
Step 5
Now, let’s make the egg mixture. Crack 2 eggs into a bowl, add 1-2 pinches of salt for seasoning, and whisk gently with a spoon until smooth and well-beaten.
Step 6
Heat a non-stick pan over medium-low heat with a little olive oil. Pour in the beaten egg mixture, tilting the pan to create a thin layer. It’s important to maintain a gentle heat.
Step 7
As the egg begins to set, gently stir it with a spoon to create soft scrambled eggs. When the eggs are about 60-70% cooked, turn off the heat immediately. The residual heat from the pan will finish cooking them to a tender, moist consistency. (Avoid cooking over high heat, as this can make the eggs rubbery!)
Step 8
Place one serving of warm rice into a wide bowl or plate. Arrange the prepared scrambled eggs in a circle around the sides of the rice.
Step 9
Now, for the special onion soy sauce. In a small saucepan, combine 1.5 tablespoons of soy sauce, 0.3 tablespoons of oligosaccharide for sweetness, 2 tablespoons of water, 1 tablespoon of mirin for depth of flavor, and the 35g of finely sliced onion.
Step 10
Cook over medium heat, stirring occasionally, until the onions become translucent and tender. Simmer the sauce gently, making sure it doesn’t burn, until it reduces slightly.
Step 11
Reducing the sauce to about half its original volume is key for balancing the flavors. This ensures the sauce is concentrated and flavorful without being overly salty.
Step 12
Pour the delicious, reduced onion soy sauce evenly over the rice. Let it seep into the grains for maximum flavor.
Step 13
Next, generously top the rice with the creamy tuna-mayo mixture. Don’t be shy – more tuna makes it even better!
Step 14
For a visually appealing finish, drizzle mayonnaise in a crisscross pattern over the tuna mixture. The creamy mayonnaise adds a delightful contrast to the warm rice and tuna.
Step 15
Finally, garnish with a sprinkle of parsley flakes if desired. Your delicious and beautiful Tuna Mayo Rice Bowl is now complete! Enjoy your meal!
