Ingredients
Scale
- 2 cups white or brown rice (uncooked)
- 3 cans (5 oz each) of tuna in water, drained
- 1 large cucumber, diced
- 1 cup shredded carrots
- 3 tablespoons mayonnaise (or Greek yogurt for extra protein)
- 2 tablespoons Sriracha
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
- Salt and pepper to taste
Instructions
- Rinse your rice under cold water until the water runs clear to remove excess starch. Combine the rice with the appropriate amount of water in a rice cooker or a pot on the stove. If using a pot, bring the water to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Once finished, fluff the rice with a fork and stir in the rice vinegar and a pinch of salt to give it a bright, sushi-style flavor.
- Drain the liquid from the canned tuna thoroughly. Use a fork to flake the tuna into a medium-sized mixing bowl. Add the mayonnaise (or Greek yogurt), Sriracha, and soy sauce. Mix everything together until the tuna is well-coated and creamy. Taste the mixture and add more Sriracha if you want an extra kick of heat.
- While the rice cools slightly, dice your cucumber into bite-sized cubes and slice the green onions thinly. If you bought whole carrots, grate them using a box grater. Keeping the vegetables fresh and crisp provides a necessary texture contrast to the soft rice and creamy tuna.
- Line up four meal prep containers. Divide the cooked rice evenly among the containers. Top one side of the rice with a generous scoop of the spicy tuna mixture. Add a portion of cucumbers and shredded carrots to the other side. Garnish the entire bowl with sliced green onions and a sprinkle of sesame seeds. Seal the containers and store them in the refrigerator.
- Cook Time: 25 minutes