Full Recipe
Author
Stephanie Ganz |
Description
When I saw Eric Kim's Tuna Mayo Rice Bowl for the New York Times,I knew immediately that I was on a countdown to the moment when I could fire upmy rice cooker and make a bowl for myself. It's my favorite kind ofrecipe—humble and savory, served over a steamy bowl of sticky rice. I had tomake a version of my own, using Duke's of course. I didn't mess around too muchwith Kim's recipe. I increased the soy sauce a bit, gave it a squirt ofsriracha, and added cucumbers, avocado, and togarashi (a Japanese spice blendof chili flake, seaweed, and sesame seeds) on top. It was every bit ascomforting and practical as I had imagined, and it's sure to be a new regularin my lunch line-up.
