Spicy Tuna Rice Bowl
Servings 4
Calories 526kcal
Ingredients
For the rice (use microwave rice for a quick, 15-minute meal)
- 1½ cups rice
- 3 cups boiling water
- 1 tsp salt
For the tuna
- 3 5 oz (170g) cans of tuna drained well
- 4 tbsp mayonnaise
- 1-2 tbsp sriracha or to taste
- squeeze of lemon juice to taste
- salt to taste
For the marinated cucumber
- 1 English cucumber thinly sliced
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 1 tsp salt to taste
For the bowl
- 1 avocado peeled and sliced
- 8 radishes thinly sliced
- 1 cup edamame beans (I buy cooked, shelled edamame beans)
- 4 packets roasted seaweed snacks Nori sheets work as substitute
- chilli crunch/chilli oil for finishing
Instructions
- Combine the rice with the boiling water in a saucepan set over medium-high heat. Season with salt.
- Allow to come to a boil then cook until the water has been absorbed. Turn the heat all the way down, cover with a lid and allow to steam for 5-8 minutes until the rice is tender.
- Turn off the heat then allow to steam for another 5 minutes. Fluff the rice with a fork.
- To make the tuna, combine the drained tuna with the mayonnaise, sriracha, lemon juice and a pinch of salt. Mix well, taste and adjust seasoning if necessary.
- Combine the cucumber, soy sauce, rice vinegar and salt in a small bowl and toss to combine.
- Add rice to a bowl. Arrange the spicy tuna, avocado, cucumber, radish, edamame and seaweed on top.
- Drizzle with chili crunch. Add sesame seeds and soy sauce if desired. Serve immediately.
Nutrition
Calories: 526kcal | Carbohydrates: 70g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 2112mg | Potassium: 835mg | Fiber: 6g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 11mg | Calcium: 93mg | Iron: 4mg
