While college in China for me mostly meant spending endless nights at the library and eating campus cafeteria food, I often relaxed by making easy recipes in the dorm room. I used to make this tuna rice bowl dish quite often, as it’s simple, filling and delicious (and also inexpensive!!)
This recipe calls for a minimal number of ingredients. All of them are easy to get at the grocery store and can be stored for a long time. The fanciest equipment you may need is a rice cooker.
Next time, when you need a break from campus cafeteria food, don’t settle for instant ramen, give this healthy tuna rice bowl a try.
Feel free to replace or omit ingredients in this recipe and create your version of this tuna rice bowl. All you need is a bowl and a spoon to mix them up and enjoy!
I hope you enjoy making Tuna Rice Bowl with Thousand Island Sauce. Follow me on instagram or join my newsletter to receive future recipe updates. (We don’t spam, promise!)
- 1 cup cooked white/brown rice
- 1 serving canned tuna (2 oz. drained about ¼ cup)
- a couple sheets of roasted seaweed, cut into small pieces
- a spoonful of roasted sesame seeds
- 1 stalk scallion, chopped
- 1/2 cup thousand island sauce
- Transfer the cooked white rice from the rice cooker into a medium-sized bowl.
- Put canned tuna on top of the rice.
- Sprinkle with roasted seaweed, sesame seed and scallion.
- Dress with thousand island sauce.
- Mix with a spoon and enjoy!
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