Ingredients
Scale
- 3 cans (5 oz each) of tuna in water, drained
- 2 cups of uncooked white jasmine or basmati rice
- 1 large cucumber, diced
- 1 bunch of green onions, sliced
- 4 tablespoons light mayonnaise
- 2 tablespoons sriracha (adjust for heat)
- 2 tablespoons soy sauce (or coconut aminos)
- 1 tablespoon rice vinegar
- Optional: Sesame seeds or furikake for topping
- Optional: Shredded carrots or sliced radish
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch. Combine the rice with 3 cups of water in a pot or rice cooker. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once done, fluff the rice with a fork and stir in the rice vinegar for a subtle sushi-style tang. Let it cool slightly before assembling the bowls.
- While the rice cooks, drain the canned tuna thoroughly. Use a fork to flake the tuna into a medium mixing bowl. Add the light mayonnaise, sriracha, and soy sauce. Mix everything together until the tuna is well-coated and creamy. Taste the mixture and add more sriracha if you prefer a spicier kick.
- Wash your cucumber and green onions. Dice the cucumber into small, bite-sized cubes to add a refreshing crunch to the bowls. Thinly slice the green onions, using both the white and green parts. If you are using optional vegetables like carrots or radishes, prepare those now as well.
- Lay out four airtight meal prep containers. Divide the cooked rice evenly among the four containers. Top each bed of rice with a generous portion of the spicy tuna mixture. Add the diced cucumbers and green onions to one side. Sprinkle sesame seeds or furikake over the top for an extra layer of texture and flavor. Seal the containers and refrigerate.
- Cook Time: 25 minutes