Miso Tuna Rice Bowls

These miso tuna rice bowls are ready in just 10 minutes and packed with tons of flavor. Finish off with your favorite toppings for a customizable, protein-rich meal. It’s a budget-friendly go-to that works for lunch or dinner. No fuss, just seriously good food.

Tuna rice, why you’ll love it!

This is so much more than just canned tuna over rice. It’s seriously the easiest way to have dinner ready in no-time! Plus, it’s budget-friendly, made with pantry staples and ready to shake up your usual dinner routine.

Comforting, convenient and healthy, too! It has become a go-to in my weekday line-up. Don’t feel like rice? No problem. Serve it over quinoa, on country-style bread, or spoon it into lettuce wraps for a low-carb, high-protein option.

These simple tuna bowls are a workday workhorse: easy, versatile and delivers way more flavor than you’d think for something this easy.

Ingredients

• Cooked rice – Use white rice or sushi rice for best results. For convenience, pre-cooked rice packets work great too
• Canned tuna in oil
• Mayonnaise – Kewpie mayo is ideal for its rich flavor, but any egg-based mayonnaise will do the trick
• White miso paste
• Black pepper
• Sriracha – Add more to taste if you like it spicy
• Red onion
• Scallions – For topping

How to make miso tuna rice bowls

Let me walk you through the recipe in this easy step-by-step video or follow along on YouTube!

This is how we do it:

1. Cook the rice, if you haven’t already. This can be done a few hours or even a day in advance. You can also use leftover rice or fried rice.
2. In a large bowl, mix the drained tuna with white miso paste, mayonnaise, sriracha, red onion and black pepper.
3. Assemble: Divide the rice between serving bowls, top with the creamy miso tuna mix and finish with your favorite toppings. That’s it!

Pro tips

• Add extra flavor by mixing in a pressed garlic clove with the tuna.
• Toppings are key: they add crunch and flavor. Try it with avocado, sesame seeds, edamame, scallions, cucumber salad, fried onions, a fried egg, furikake, nori strips or kimchi.
• Drizzle with sriracha mayo for a spicy, creamy finish.
• Bonus tip: Save a bit of the tuna oil and drizzle it over the rice for extra flavor.

How to store

Store any leftovers in an airtight container in the fridge for up to 2 days. For best flavor, assemble fresh toppings just before serving.

Craving more ways to use canned tuna? Try these next:
→ Tomato Tuna Pasta
→ Canned Tuna Pasta