A tuna mayo rice bowl is what happens when a can of tuna, a spoonful of mayonnaise, and a bowl of warm rice come together in under twenty minutes. In Korean, it's called chamchi mayo deopbap (칺췚 마요 돔부) — chamchi means tuna, deopbap means “over rice” — and it's one of the most common one-bowl meals people make for themselves when eating alone.
Most recipes call for Korean or Japanese Kewpie mayonnaise rather than regular American mayo. Kewpie is made with egg yolks and MSG, which makes it richer, creamier, and more umami-forward — it helps moisten the flakes of tuna when everything is mixed together. Regular mayo works as a substitute, just less savory and tangy.
Love the tuna mayo filling? It's just as good rolled into Tuna Kimbap or swapped for spam in our Spam Musubi Bowl.
Tuna Mayo Rice Bowl (Chamchi Mayo Deopbap)
Canned tuna and mayo over warm rice with scrambled egg and a sweet-savory onion relish.
Prep 10 min
Cook 10 min
Cuisine Korean
Servings
2
Ingredients
Instructions
In a bowl, mix together the mayonnaise and tuna. Season with salt and pepper to taste, then set aside.
In a well-heated pan, add some cooking oil, then pour in the whisked eggs. Stir with a fork to break them up and cook until soft and scrambled, about 2 minutes. Set aside.
In a well-heated pan, add some cooking oil and the onion. Stir until soft. Add the soy sauce, brown sugar, and rice wine and simmer until the onion is completely coated and very tender. Remove from heat.
Place the cooked rice in a serving bowl and top with the cooked eggs, onion, and tuna mayonnaise.
Finish with a sprinkle of seaweed or furikake seasoning. Garnish with green onions, then add streaks of mayonnaise and teriyaki sauce. Serve.
Notes & Variations
For heat: mix sriracha directly into the mayo, scramble the eggs in chili oil instead of plain oil, or stir in gochujang instead of sriracha for a sweeter, more traditionally Korean heat.
Popular toppings: avocado, cucumber, matchstick carrots, chopped tomatoes, napa cabbage kimchi, shredded seasoned nori, furikake, or toasted sesame seeds.
The same tuna mayo mixture doubles as a classic onigiri filling — tear nori over the bowl, or use it to wrap individual portions of rice, egg, and tuna into mini onigiri.
For meal prep, store rice and the tuna mixture (plus any vegetables like avocado or cucumber) separately, and let hot rice cool slightly before adding tuna — mixing them hot brings out a fishy smell. Keeps 2–3 days refrigerated; don't freeze.
Rice: white short- or medium-grain rice (like sushi rice) gives a smoother texture than brown rice.
Tuna: for a lighter option, tuna packed in spring water is preferred over tuna in brine or oil.
Mayo: Korean or Japanese Kewpie mayonnaise are popular choices, but any mayonnaise works.
Onion relish: the braised onions add a sweet, savory contrast to the tuna and rice.
Nutrition (approx., per serving): Calories: 756 kcal · Protein: 44g · Carbs: 52g · Fat: 37g · Saturated fat: 8g · Cholesterol: 356mg · Sodium: 1445mg · Fiber: 1g · Sugar: 5g From the source recipe's own nutrition calculator estimate, not lab-tested. Based on 2 servings.
FAQ
Is a tuna mayo rice bowl healthy?
Yes — it's an all-in-one meal with carbs, fat, and protein, and adding vegetables brings in extra fiber and flavor.
What's the difference between Kewpie mayo and regular mayo?
Kewpie is made with egg yolks and MSG, giving it a richer, more umami-forward flavor. Regular mayo works as a substitute, just less savory.
Is tuna mayo rice bowl Japanese or Korean?
Both traditions have their own version — the Korean version (chamchi mayo deopbap) is the more common framing, while a Japanese-style version leans on miso and sushi vinegar.
How long does it keep for meal prep?
Stored with rice and tuna mixture kept separate, leftovers generally keep in the fridge for 2–3 days. Freezing isn't recommended.
Can I make a tuna mayo rice bowl without mayo?
None of the recipes this article draws from skip the mayo, since it's central to the dish. If you want a lighter, mayo-free version, a soy sauce and sesame oil dressing (sometimes with a splash of rice vinegar) is a common substitute in similar Japanese-style tuna and rice dishes, and can be spooned over the tuna and rice in place of mayo.
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Jiwon Kim is a home cook from Seoul who studied Food Science and Nutrition. She shares approachable Korean recipes — rice, soup, banchan, and fermented staples — explained simply for cooks outside Korea.
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