Tuna Rice Bowl
Creamy sriracha-spiced tuna over warm rice, topped with cool cucumber and buttery avocado slices. This 15-minute Japanese-inspired bowl transforms pantry staples into a complete meal that's perfect for busy weeknights.
Servings: 4 people
Ingredients
- 1 cup white rice short or medium grain, (recipe note #1)
For the Tuna
- 3 cans tuna in olive oil (5-ounce cans) well drained
- 1/3 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon toasted sesame oil omit if using homemade sesame mayonnaise
- 2 teaspoons soy sauce
For the Bowl
- 2 medium cucumbers peeled if needed and thinly sliced into rounds
- 1 large avocado thinly sliced
- 2 green onions thinly sliced crosswise
- furikake to taste
Instructions
- Cook rice according package directions on the stove top or in a rice cooker. (Keep warm or at room temperature.)
To make the Tuna:
- Meanwhile, in a medium bowl, flake the drained tuna with a fork. Add next 4 ingredients (mayonnaise through soy sauce) and stir until well combined.
To Assemble Bowls:
- Divide warm rice evenly between 4 serving bowls. Spoon on tuna mixture, and arrange cucumber and avocado slices around the edges of each bowl. Garnish with green onions and sprinkle with furikake; serve.
Notes
- Brown rice is also excellent for this bowl.
- Note that total time does not include cooking rice as that will depend on your method.
Nutrition
Calories: 676kcal | Carbohydrates: 44g | Protein: 43g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 911mg | Potassium: 729mg | Fiber: 5g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 3mg
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