Tuna and Rice Bowl
A quick tuna and rice bowl made with short-grain rice, canned tuna, crunchy vegetables, soy sauce and sesame oil. Simple, healthy, and ready in minutes.
Ingredients
Rice
- 1 cup short-grain rice (sushi rice works well)
- 1¼ cups water
Tuna mixture
- 1 can tuna, drained
- 1 heaping teaspoon mayonnaise
- ½-1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp finely chopped chives or green onion
- 1 tsp sriracha (optional, for heat)
Vegetables and toppings
- 1 small cucumber, cut into matchsticks
- 1 carrot, cut into matchsticks
- ½ avocado, sliced
- extra chives or green onion
Optional finishing
- soy sauce
- sesame oil
- lemon juice
Instructions
Cook the rice
- Wash the rice well until the water runs mostly clear.
- Add the rice and 1¼ cups water to a small pot. Bring to a boil, then reduce the heat to the lowest setting, cover, and cook for 14 minutes.
- Turn off the heat and let the rice sit covered for another 10 minutes without opening the lid.
Make the tuna mixture
- In a small bowl combine the tuna, mayonnaise, soy sauce, sesame oil, chopped chives, and sriracha if using. Mix well.
Prepare the vegetables
- Cut the cucumber and carrot into thin matchsticks and slice the avocado.
Assemble the tuna and rice bowl
- Divide the warm rice between two bowls. Top with the tuna mixture, vegetables, and avocado. Finish with a drizzle of soy sauce, sesame oil, and a squeeze of lemon juice if you like.
