Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 4
Macros (per serving): ~365 calories | 14g fat | 38g carbs | 22g protein
A pantry-friendly favorite with serious flavor
If you’ve got a can of tuna and some leftover rice, you’re halfway to making this Furikake Tuna Fried Rice. It’s fast, packed with umami, and gets a major flavor boost from furikake—those little seaweed and sesame sprinkles that take this dish to the next level.
This is my go-to when I need something quick, satisfying, and low-effort. I started making it when I was trying to use up pantry staples, and now it’s one of my most-loved “lazy day” recipes. The combo of crispy rice, flaky tuna, and toasted sesame flavor? Chef’s kiss.
Why I Love This Recipe
- Uses stuff I already have in my pantry
- Furikake adds instant flavor and texture
- Great way to use up leftover rice
- Done in under 20 minutes
- Comfort food without the fuss
What You’ll Need
- 4 cups cold, cooked jasmine rice
- 1 tbsp neutral oil (like avocado or canola)
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 can (5 oz) tuna in oil, drained and flaked
- 1½ tbsp soy sauce
- 1 tsp sesame oil
- ¼ tsp black pepper
- 2 tbsp furikake seasoning (or more to taste)
- 2 green onions, thinly sliced
Pro Tips
- Use tuna in oil for more flavor and richness
- Cold rice is best—prevents clumping and gets crispy
- Don’t stir too much—let the rice crisp in spots
- Taste your furikake—some blends are saltier than others
- Top with a fried egg if you want to bulk it up
Tools You’ll Need
- Large skillet or wok
- Spatula
- Mixing bowls
- Can opener
- Measuring spoons
Substitutions and Variations
- Swap tuna for canned salmon or shredded rotisserie chicken
- Use brown rice for a nuttier bite
- Add frozen peas or diced carrots for veggies
- Use tamari instead of soy sauce for gluten-free
- Add a little sriracha or chili crisp if you like heat
Make-Ahead Tips
- Make rice the night before and chill it
- Garlic and green onions can be prepped in advance
- Tuna can be flaked and stored in the fridge a day ahead
Instructions
STEP 1: Sauté Garlic
Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat. Add 3 cloves minced garlic and cook for 30 seconds until fragrant.
STEP 2: Scramble the Eggs
Push garlic to one side. Add 2 beaten eggs to the other side and scramble until just cooked through.
STEP 3: Add the Tuna
Add flaked tuna to the pan. Stir and heat through, mixing it with the eggs and garlic.
STEP 4: Add the Rice
Add 4 cups cold jasmine rice to the skillet. Break up clumps with your spatula and toss well to combine with the tuna mixture.
STEP 5: Season the Rice
Drizzle in 1½ tbsp soy sauce, 1 tsp sesame oil, and sprinkle with ¼ tsp black pepper. Stir to coat evenly and cook for 2–3 minutes.
STEP 6: Add Furikake and Green Onion
Turn off the heat. Stir in 2 tbsp furikake seasoning and 2 sliced green onions. Mix gently.
STEP 7: Serve It Up
Spoon the rice into bowls and garnish with more furikake or a soft-boiled egg if you’d like.
Leftovers + Storage
- Store in an airtight container in the fridge for up to 3 days
- Reheat in a skillet with a splash of water or microwave
- Add extra furikake before serving to refresh flavor
Why This Recipe Works (Quick Science)
- Cold rice fries better—less moisture = crispier texture
- Tuna in oil boosts flavor and keeps rice moist
- Furikake adds umami and crunch from sesame seeds and seaweed
- Soy sauce + sesame oil = that classic fried rice flavor combo
Meal Plan Ideas
- Serve with steamed edamame or miso soup
- Add to a bento box with cucumber salad and fruit
- Make rice bowls with avocado, spicy mayo, and pickled veggies
- Pair with roasted veggies or tofu skewers
Common Mistakes
- Using freshly cooked rice: It clumps and turns mushy
- Adding furikake too early: Heat can mute its flavor—add at the end
- Not draining tuna well: Extra liquid = soggy rice
- Overmixing: Stir just enough to combine without breaking the rice
What to Serve With
- Soft-boiled or fried egg on top
- Pickled ginger or daikon
- Light miso soup or broth
- Cucumber salad with sesame dressing
- Green tea or sparkling water with lemon
FAQ
Q: What is furikake?
A: It’s a Japanese seasoning blend made of seaweed, sesame seeds, salt, and sometimes dried fish or bonito.
Q: Can I use tuna in water?
A: Yes, but the flavor is milder. Add a bit more oil or butter to make up for it.
Q: Can I make this spicy?
A: Totally—add chili flakes, sriracha, or chili oil.
Q: Is this recipe gluten-free?
A: Use tamari instead of soy sauce and check that your furikake is gluten-free.
That’s a wrap!
Furikake Tuna Fried Rice is fast, flavorful, and incredibly satisfying. It’s one of those meals you’ll want to keep on repeat, especially on those “what’s-for-dinner” kind of nights. If you make it, I’d love to hear how it turns out. Got your own spin on it? Drop it in the comments!