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Divide the hot, cooked white rice evenly among 4 large serving bowls, pressing it into a mound in each.

Open the cans of spicy light tuna and spoon the tuna generously over the rice in each bowl.

Using a spoon, thoroughly mix the tuna and rice together in each bowl until well combined.

Drizzle the Kewpie mayonnaise in a crisscross pattern over the tuna and rice mixture in each bowl.

Liberally sprinkle the furikake rice seasoning over the top of each bowl.

Spoon a significant amount of crunchy garlic (chili garlic oil with crispy garlic bits) over the entire contents of each bowl.

Serve immediately with roasted seaweed sheets on the side, using them to scoop up portions of the rice bowl.


Divide the hot, cooked white rice evenly among 4 large serving bowls, pressing it into a mound in each.

Open the cans of spicy light tuna and spoon the tuna generously over the rice in each bowl.

Using a spoon, thoroughly mix the tuna and rice together in each bowl until well combined.

Drizzle the Kewpie mayonnaise in a crisscross pattern over the tuna and rice mixture in each bowl.

Liberally sprinkle the furikake rice seasoning over the top of each bowl.

Spoon a significant amount of crunchy garlic (chili garlic oil with crispy garlic bits) over the entire contents of each bowl.

Serve immediately with roasted seaweed sheets on the side, using them to scoop up portions of the rice bowl.
