Spicy Tuna Rice Bowl

Name: Spicy Tuna Rice Bowl
Prep time: 10 min
Cook time: 20 min
Yield: 2
Ingredients: 1 cup uncooked long-grain rice; 1 1/2 cups water; 1 (7 ounce) jar tuna packed in olive oil; 1/2 cup finely diced red bell pepper; 1/4 cup finely diced jalapeño pepper; 1/4 cup finely sliced green onions; 1/3 cup seasoned rice vinegar; 2 tablespoons soy sauce; 1/2 teaspoon sesame oil; 2 teaspoons Sriracha hot sauce; 1/2 lemon, juiced, or to taste; 1 pinch Korean red pepper flakes (gochugaru), or to taste; 1 teaspoon finely sliced green onion, or to taste

⏱️ Ready in 30 min 🥄 Prep 10 min 🔥 Cook 20 min 👥 2 servings 👁️ 30 views

What we have here is equal parts tuna and rice by weight, which for me, gives this the perfect balance between protein and starch. While this may remind some people of a fried rice dish, this is significantly lighter, and actually very low on the fat content, but that doesn't mean it's not satisfying, and like most rice dishes, it's very comforting.

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🔗 Recipe adapted from AllRecipes

#Rice Bowl #Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 10 min

Cook 20 min

Serves 2

Difficulty Hard

Nutrition Facts

Servings per recipe 2

Serving size 1 serving

Amount per serving

Calories 583

% Daily Value*

Total Fat 10.3g 13%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1495mg 65%

Total Carbohydrate 83g 30%

Dietary Fiber 4.4g 16%

Total Sugars 2.7g

Protein 37.7g 75%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Pour rice into a heavy pot and add water; swirl to allow rice to settle.

Bring to a simmer over medium-high heat; do not stir.

Reduce heat to low, cover, and continue to simmer for 15 minutes.

While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork.

Toss in red bell pepper, jalapeño, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice.

Mix with a fork until thoroughly combined.

Turn off heat and let rice sit, covered, for 10 minutes.

Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl.

Mix thoroughly with a spoon until all the ingredients are evenly incorporated.

Taste and adjust seasoning if needed.

Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.