Tuna Mayo Rice Bowl – Duke's Mayo
When I saw Eric Kim’s Tuna Mayo Rice Bowl for the New York Times, I knew immediately that I was on a countdown to the moment when I could fire up my rice cooker and make a bowl for myself. It’s...
Ingredients
- 1 (7.9 oz) jar white tuna in olive oil
- 2 tablespoons Duke’s Mayonnaise
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- ½-1 teaspoon sriracha
- 1 cup cooked short grain rice
- 1 scallion, thinly sliced
- 1 small cucumber, thinly sliced
- ½ avocado, thinly sliced
- 1-2 teaspoons togarashi or toasted sesame seeds
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