Ingredients
Scale
- 2 cups long-grain white rice (or brown rice)
- 3 cans (5 oz each) chunk light tuna in water, drained
- 1 large cucumber, diced
- 2 medium carrots, shredded
- 1/4 cup light mayonnaise
- 2 tablespoons Sriracha (adjust to taste)
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- Dried seaweed strips or furikake for garnish
- Green onions, sliced for garnish
Instructions
- Step 1: Cook and Cool the Rice: Rinse your rice under cold water until the water runs clear to remove excess starch. Combine the rice with 4 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 finished, fluff the rice with a fork and let it cool slightly. For meal prep, it is often better to let the rice reach room temperature before sealing it in containers to prevent it from becoming mushy.
- Step 2: Prepare the Spicy Tuna Mix: In a medium mixing bowl, flake the drained tuna with a fork. Add the light mayonnaise, Sriracha, and rice vinegar. Stir until the tuna is well-coated and the texture is creamy but still has some structure. If you like more heat, feel free to add an extra squeeze of Sriracha. This step transforms basic canned fish into a flavorful protein base that mimics spicy tuna rolls.
- Step 3: Assemble the Meal Prep Bowls: Divide the cooked rice evenly among four airtight meal prep containers. On one side of the rice, scoop a portion of the spicy tuna mixture. Arrange the diced cucumbers and shredded carrots in the remaining space. Drizzle each bowl with soy sauce and sesame oil. Finally, top with sliced green onions and a sprinkle of dried seaweed or furikake. Seal the containers and store them in the refrigerator for up to four days.
- Cook Time: 25 minutes