Buzz
I've been working from home for around eight years, yet I’m still terrible at making lunch for myself. I struggled with it before COVID and it’s only gotten worse. If I don't have leftovers, there's little hope of me eating a healthy, balanced lunch.
Luckily, I’ve found a solution in a single recipe that has truly saved me—New York Times food writer and cookbook author Eric Kim's tuna mayo rice bowl (TMRB). It’s become my go-to work-from-home lunch, offering deliciousness, affordability, and about 30 grams of protein. It's simple, fast, and satisfying—especially when you're using leftover rice, which means you can have it ready in five minutes. Making fresh rice takes a little longer but offers time for other tasks while the rice cooker does its thing.
Here’s my method for making TMRB, which is almost identical to Kim’s but with one fewer dish. Start by draining a 5-ounce can of tuna and placing it in a bowl or on a dinner plate. Add 1-2 tablespoons of mayonnaise, 1-2 teaspoons of sesame oil, and a dash of soy sauce. Mix it all together and adjust the seasoning. Move the tuna mixture to one side and add hot white rice to your desired amount. Season the rice with a splash of rice vinegar and sprinkle furikake on top. For extra flavor, top with scallions, sesame seeds, sliced cucumber, or any other toppings you prefer. Personally, I love adding cherry tomatoes tossed with soy sauce, sugar, and plenty of chopped scallions.
Most of the time, I follow the recipe for my tuna mayo rice bowl exactly—mayo, sesame oil, soy sauce, furikake, and it’s ready. But, as you can imagine, there are endless ways to personalize it. A sprinkle of freshly cracked black pepper on top of the tuna might seem basic, but trust me, it pairs perfectly with the sesame oil. If you don’t have sesame oil (or prefer not to use it), try swapping it for hot chili oil, or use teriyaki sauce or ponzu in place of soy sauce. Want more protein? Add a hard-boiled egg. Whether you keep it simple or get creative, the tuna mayo rice bowl never disappoints.
