HomeProductivityThis Tuna Mayo Rice Bowl Is the Finest WFH Lunch

This Tuna Mayo Rice Bowl Is the Finest WFH Lunch

Top-down photo of a bowl of rice and tuna topped with furikake. The bowl sits on a yellow table with an abstract pattern and there's a blue-and-white checked napkin with a fork to its right.

Photograph: A.A. Newton

I’ve been working from dwelling for one thing like eight years and I’m in some way nonetheless terrible at making myself lunch. I sucked at it earlier than COVID and I’m even worse at it now; if I don’t have leftovers within the fridge, my probabilities of consuming an entire, nutritious noon meal lower to roughly zero.

Fortunately, I’m beginning to make progress on this entrance, and I owe all of it to a single recipe. New York Instances meals author and cookbook creator Eric Kim’s tuna mayo rice bowl (TMRB, to me) has saved my ass extra occasions than I can depend this yr; no less than for me, there isn’t any finer work-from-home lunch. It’s scrumptious, low cost, filling, and has a ton of protein (about 30 grams), all which matter very a lot to me at this level in my life. Most significantly, although, it’s simple—like, “simpler than showering” simple—and quick. If you happen to’re utilizing leftover rice, you may have a TMRB in 5 minutes flat, which is so much much less time than it takes to invent causes to not make lunch. (Making a contemporary batch of rice clearly takes longer, nevertheless it additionally provides you 15 or 20 minutes to do some dishes or no matter whereas the rice cooker does its factor. Professionals and cons.)

Right here’s my TMRB course of, which is kind of an identical to Kim’s besides that it makes use of one much less dish. First, totally drain a five-ounce can of tuna and dump it right into a soup bowl or onto a dinner plate. Add 1-2 tablespoons mayonnaise, 1-2 teaspoons sesame oil, and a beneficiant splash of soy sauce. Combine nicely and modify the seasoning as wanted. Scoot the tuna combination to at least one aspect and add as a lot sizzling white rice as you’re hungry for. Season the rice with a splash of rice vinegar and furikake, then add some scallions, sesame seeds, sliced cucumber, or no matter else you need. (My favourite addition up to now: Sliced cherry tomatoes tossed with soy sauce, sugar, and an absolute ton of chopped scallions.)

9 occasions out of ten, I make my tuna mayo rice bowl precisely as written—mayo, sesame oil, soy sauce, furikake, finished—however as you may think, there are roughly one million methods to tweak it to your style. A bathe of freshly cracked black pepper on high of the tuna sounds tremendous fundamental, however imagine me, it sings with the sesame oil. If you happen to don’t (or can’t) have sesame oil, swap it for warm chili oil; use teriyaki sauce or ponzu as an alternative of soy sauce; for much more protein, add a hard-boiled egg. Whether or not you retain it easy or jazz it up, tuna mayo rice bowl won’t ever allow you to down.



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