Spicy Tuna Rice Bowl recipe
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Ingredients
- 1 cup uncooked long-grain rice 1 ½ cups water 1 (7 ounce) jar tuna packed in olive oil ½ cup finely diced red bell pepper ¼ cup finely diced jalapeno pepper ¼ cup finely sliced green onions ⅓ cup seasoned rice vinegar 2 tablespoons soy sauce ½ teaspoon sesame oil 2 teaspoons Sriracha hot sauce ½ lemon, juiced, or to taste 1 pinch Korean red pepper flakes (gochugaru), or to taste 1 teaspoon finely sliced green onion, or to taste
Nutrition Info
- 583 caloriescarbohydrate: 83 gcholesterol: 17.9 mgfat: 10.3 gfiber: 4.4 gprotein: 37.7 gsaturatedFat: 1.9 gservingSize: -sodium: 1494.8 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Spicy Tuna Rice Bowl
Directions
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Pour rice into a heavy pot and add water, swirl to allow rice to settle. Bring to a simmer over medium-high heat, do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
Turn off heat and let rice sit, covered, for 10 minutes.
Fluff rice with a fork to separate the grains and break up any large clumps, transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.