Summer Tuna Rice Bowl with Cucumber and Tomato

Nutrition · per serving

Steps

1. 1

   Rinse the rice in a fine-mesh sieve under cold water until the water runs clear; let it drain.

   150 g Japanese short-grain rice (uncooked)
2. 2

   Combine rice, water, and salt in a small pot and bring to a boil over high heat; then reduce the heat to very low, cover, and simmer gently for 12–13 minutes until the water is absorbed.

   150 g Japanese short-grain rice (uncooked)225 ml Water1/4 tsp Salt
3. 3

   Remove the pot from the heat and let the rice sit covered for 5 minutes, then fluff with a fork and let cool slightly.

4. 4

   While the rice is cooking, prepare the dressing: combine tamari, lemon juice, rice vinegar, sesame oil, olive oil, honey, and grated ginger in a bowl and whisk vigorously with a fork or a small whisk to emulsify; season with pepper.

   2 tbsp Tamari (gluten-free soy sauce) or light soy sauce2 tbsp (about 1 lemon) Fresh lemon juice1 tbsp Rice vinegar1 tsp Sesame oil (toasted)1 tbsp Olive oil (or neutral vegetable oil)1 tsp Honey or maple syrup1 tsp Grated fresh gingerto taste Freshly ground black pepper
5. 5

   Place the tuna in a medium bowl and gently mix with 2–3 tbsp of the prepared dressing (from step 4) to lightly season the pieces.

   2 cans (140 g each, drained weight about 200 g total) Canned tuna in water, drained
6. 6

   Combine cucumber, cherry tomatoes, and spring onions in a bowl and briefly marinate with 1 tbsp of dressing, just to meld the flavors.

   1/2, sliced into thin half-moons (about 100 g) Cucumber (small, seeded if necessary)150 g, halved Cherry tomatoes2, sliced into thin rings Spring onions
7. 7

   Divide the desired amount of rice (from step 3) between two bowls; top with the marinated tuna and arrange the cucumber-tomato mixture alongside.

   2 cans (140 g each, drained weight about 200 g total) Canned tuna in water, drained1/2, sliced into thin half-moons (about 100 g) Cucumber (small, seeded if necessary)150 g, halved Cherry tomatoes2, sliced into thin rings Spring onions
8. 8

   Sprinkle with toasted sesame seeds, add Fleur de Sel to taste, and optionally add Sriracha or chili flakes; serve the remaining dressing on the side or drizzle lightly over the bowls.

   1 tbsp Toasted sesame seedsto taste Optional: Sriracha or chili flakesto taste Fleur de Sel or coarse sea salt
9. 9

   Serve immediately — the bowl is best enjoyed slightly warm to lukewarm (rice) with cool, crisp toppings.

Origin & History

Rice and fish bowls have been popular in Japan for centuries; modern bowls combine this tradition with quick, global flavors. Canned tuna makes the bowl particularly practical and reminiscent of contemporary, uncomplicated poke and donburi variations.