Smoked Tuna Salad Rice Bowl

Prep Time 30 mins

Cook Time 5 mins

Total Time 35 mins

Difficulty: Intermediate

Servings: 4

Best Season: Suitable throughout the year

Description

This bowl offers a sophisticated and surprising twist, transforming humble tuna salad into a truly delightful meal with the addition of cold smoke and Japanese-inspired flavors. The creamy richness of the smoked tuna, combined with the fresh avocado and runny fried egg, creates a truly satisfying and memorable experience.

Ingredients

4 cups cooked short-grain rice (sushi rice works great)
2 cans premium albacore tuna, drained
2 large eggs
1/4 cup Japanese mayonnaise (Kewpie preferred)
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp sriracha (adjust to taste)
1 cucumber, diced small
1 ripe avocado, sliced
2 tbsp toasted sesame seeds
1 sheet nori, cut into thin strips
Cherry wood chips for smoking

Instructions

1
Cold smoke tuna: Smoke drained tuna at 180°F for 30 minutes with cherry wood
2
Make tuna salad: Flake smoked tuna, mix with mayo, rice vinegar, and sriracha
3
Fry eggs: Cook sunny-side up until whites are set but yolks still runny
4
Assemble: Layer rice, tuna salad, top with fried egg, cucumber, avocado
5
Garnish: Sprinkle with sesame seeds and nori strips

Note

Dan's Pro Tip: The cold smoke transforms canned tuna into something restaurant-quality. Don't skip this step and store tuna overnight for best flavor

Read it online: https://brinnerbites.com/recipe/smoked-tuna-salad-rice-bowl/