Just 3 Mins of Prep! Rice Cooker Tuna Rice is My New Obsession!
Hi everyone! Today, I’m sharing a super simple and delicious Japanese recipe: Tuna Rice cooked right in your rice cooker. It’s the perfect meal for a busy day when you want something warm, savory, and satisfying without the hassle. The best part? You don’t need a knife, and the preparation takes only 3 minutes!
Let’s get cooking!
Ingredients (for 1 serving)
Rice: 150g (5.3 oz) of uncooked Japanese short-grain rice
Water: 200ml (0.85 US cup)
★ Seasonings
Soy Sauce: 1 tbsp
Mirin (sweet rice wine): 1 tbsp
Sugar: 1/2 tsp
Shio Kombu (salted kelp): 1 tsp (2g / 0.07 oz)
Canned Tuna: 50g (1.8 oz) of drained tuna
Butter: 1-2 tsp
A little tip: If you don’t have Shio Kombu, you can substitute it with a pinch of salt and 1/2 tsp of dashi powder. You can also use any of your favorite canned fish instead of tuna!
Instructions
Prepare the Rice: Wash the rice thoroughly until the water runs mostly clear, then drain it completely. In a small bowl, mix together the ★ seasonings (soy sauce, mirin, and sugar).
Cook in the Rice Cooker: Place the washed rice and water into the rice cooker pot. Pour the mixed seasonings over the rice and stir gently. Add the Shio Kombu and the drained tuna on top, spreading them evenly. Close the lid and start the rice cooker on its regular white rice setting.
Finish and Serve: Once the rice is cooked, add the butter and mix everything together with a rice paddle until the butter is melted and well combined. Serve hot and enjoy your delicious and effortless meal.