Tuna Mayo Rice Bowl

Version v1 current · History (1)

Serves 3

Cook this

Ingredients

• 160 g basmati rice (or sushi or other short-grain rice; Basmatireis)
• 240 ml water
• salt
• 100 g frozen peas (TK-Erbsen)
• 225 g tuna (2 cans of 145 g, well drained, oil-packed if you like it richer; Thunfisch)
• 75 g mayonnaise (Mayonnaise)
• 12 ml sesame oil (Sesamöl)
• 10 ml soy sauce (Sojasauce)
• 0.5 cucumber (sliced; Gurke)
• 5 g sesame seeds (toasted; Sesam)

Steps

1. Rinse basmati rice (160 g) and put it in a small pot with water (240 ml) and a pinch of salt. Bring to a boil, cover, turn the heat to lowest and cook ⏲ 12 minutes. Scatter frozen peas (100 g) over the top, cover again and leave off the heat ⏲ 5 minutes, until the peas are hot.
2. While the rice cooks, drain tuna (225 g) and flake it into a bowl with a fork. Stir in mayonnaise (75 g) until combined. Spoon about a third into a separate bowl for Cozy.
3. Stir sesame oil (12 ml) and soy sauce (10 ml) into the larger bowl of tuna mayo. Taste and add a little more soy sauce if you like.
4. Fluff the rice and peas together and divide among 3 bowls. Spoon the tuna mayo on top, with Cozy's plain tuna mayo on hers. Add cucumber (0.5) on the side and sprinkle the adult bowls with sesame seeds (5 g).