Ingredients
Scale
- 2 cups white or brown rice (uncooked)
- 3 cans (5 oz each) chunk light tuna in water
- 1 large cucumber, diced
- 1 cup shredded carrots
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sriracha (optional)
- 2 tablespoons light mayonnaise
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds for garnish
- 2 green onions, sliced
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch. Combine the rice with the appropriate amount of water (usually a 1:2 ratio for white rice) in a pot or rice cooker. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes. Once the rice is tender, fluff it with a fork and let it cool slightly before assembling the bowls.
- Drain the liquid thoroughly from all three cans of tuna. Place the tuna in a medium mixing bowl and flake it into smaller pieces using a fork. Add the mayonnaise, sriracha, and sesame oil to the bowl. Mix everything together until the tuna is well-coated and creamy. This mixture provides the moisture and spice that makes the bowl flavorful.
- While the rice finishes cooking, wash and dice your cucumber into bite-sized cubes. If you are using whole carrots, grate them using a box grater to get thin shreds. Slice the green onions thinly on a bias to use as a fresh garnish. Keeping the vegetables fresh and crisp adds a necessary texture contrast to the soft rice and tuna.
- Line up four airtight meal prep containers. Divide the cooked rice evenly among the containers. Top one side of the rice with the tuna mixture and the other side with the cucumbers and shredded carrots. Drizzle each bowl with a splash of soy sauce and sprinkle with sesame seeds and green onions. Close the lids tightly and store them in the refrigerator.
- Cook Time: 30 minutes