Tuna Soft Rice | IDDSI Level 5 Recipe

IDDSI Level 5 (Minced & Moist) | 20 minutes | Easy

吞拿魚軟飯 (tuna soft rice) is a practical, easy-to-prepare Level 5 meal that combines soft-cooked rice (prepared with extra water to achieve a softer, stickier texture) with well-drained canned tuna and a small amount of Japanese mayonnaise. The mayonnaise provides fat and moisture that coats the rice and tuna, ensuring the mixture remains consistently moist throughout — a key requirement for Level 5 soft food. This is one of the most practical everyday high-protein soft food recipes: inexpensive, quick, using widely available ingredients, and familiar to residents who grew up eating Japanese-influenced Hong Kong cuisine.

Ingredients (2 servings)

Main:

• 160g uncooked jasmine or short-grain white rice (yields approximately 380g soft-cooked rice)
• 160g canned tuna in water or spring water (well-drained)
• 2 tablespoons Japanese mayonnaise (Kewpie brand preferred)
• 200ml extra water beyond normal rice cooking ratio (see method)

Seasoning:

• Light soy sauce to taste (optional)
• White pepper to taste
• 1 teaspoon sesame oil

Optional garnish:

• Finely chopped soft-cooked spring onion (for flavour only; ensure completely soft)

Method

1. Rinse rice twice. To achieve soft rice texture suitable for Level 5, cook rice with a water ratio of approximately 1:1.7 (rice:water) instead of the standard 1:1.2. This extra water produces stickier, softer rice that separates into small, moist pieces easily.
2. Cook rice using standard absorption method; once cooked, fluff lightly and allow to cool slightly until warm (not hot).
3. Drain canned tuna thoroughly using the can lid to press out all liquid. Break tuna into very small flakes — no piece should exceed 4mm in any dimension.
4. In a bowl, combine warm rice, flaked tuna, Japanese mayonnaise and sesame oil; mix until thoroughly combined and moist throughout. Season with soy sauce and white pepper to taste.
5. Perform texture test before serving (see below).

Texture Test

IDDSI Level 5 (Minced & Moist) confirmation: Press a spoonful of the mixture with the back of a fork — it should separate into small, moist pieces under gentle pressure. No single piece should require biting or chewing. The mixture should not be dry — if any dryness is detected, add a small additional amount of mayonnaise and mix again. The tuna pieces should be soft, fine and moist throughout.

Mayonnaise quantity is functional — Japanese mayo provides the moisture needed to bind and lubricate the mixture. Do not reduce it below the stated quantity; if the mixture feels dry, add more.

Safety Notes

Rice texture check — different rice varieties and cookers produce varying textures; always verify that the cooked rice meets Level 5 by pressing with a fork before mixing with tuna.

Tuna sodium — canned tuna in spring water is lower in sodium than brine-packed; rinse with water if the product is high-sodium.

Fish allergy — tuna is a common allergen; verify dietary requirements before serving.

Japanese mayo fat content — Kewpie mayonnaise is calorie-dense; for residents requiring caloric restriction, reduce to 1 tablespoon and add a small amount of warm dashi to maintain moisture.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Key Cantonese pantry ingredients: East Asian grocers including Wing Yip (UK), H Mart (US/CA), T&T (CA), and Sheng Siong (Singapore) cover most items in this recipe.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 310 kcal per serving, 22g protein, 10g fat, 35g carbohydrates. Tuna provides lean, high-quality protein with omega-3 fatty acids (EPA and DHA), selenium and B12. Japanese mayo adds beneficial unsaturated fats and calories for residents at nutritional risk. The rice provides easily digestible carbohydrates for sustained energy. This is a well-balanced, calorie-adequate Level 5 meal suitable as a main course for lunch or dinner.

Cultural Note

吞拿魚軟飯 belongs to the distinctly Hong Kong category of “Japanese-influenced everyday food” — a reflection of the strong Japanese food culture that has been embedded in Hong Kong since the 1980s, through Japanese department stores, sushi restaurants and convenience store onigiri. Tuna rice in various forms (tuna onigiri, tuna fried rice, tuna rice casserole) is deeply familiar to many Hong Kong residents across generations. Presenting it in a clinically appropriate soft food form preserves the cultural familiarity while ensuring safety — a practical, dignified, everyday meal.