Spicy Sriracha Tuna Rice Bowl — 38g Protein, Under $3.50
This bowl is proof that canned tuna does not have to be boring. Tossed with sriracha, a touch of sesame oil, soy sauce, and lime juice, then served over warm rice with cucumber, shredded carrot, sliced avocado, and a sprinkle of sesame seeds — it is a lunch that hits every flavour note at once and takes five minutes to assemble if the rice is already cooked. The sriracha tuna is the kind of thing that makes you look forward to lunch rather than just getting through it. At 38 grams of protein and under three dollars and fifty cents, this bowl delivers more flavour per dollar than almost anything else on the blog.
Ingredients
Method
- Drain the tuna thoroughly and add it to a small bowl.
- Add the sriracha, soy sauce, sesame oil, and lime juice. Mix well until the tuna is fully coated in the sauce.
- Taste and adjust heat — add more sriracha if you want it spicier.
- Warm the cooked rice if it has been refrigerated — 60 seconds in the microwave is enough.
- Add the warm rice to a bowl as the base.
- Spoon the sriracha tuna over one section of the rice.
- Arrange the cucumber slices, shredded carrot, and sliced avocado around the tuna in separate sections.
- Sprinkle sesame seeds and sliced green onion over the entire bowl.
- Add nori strips and a final drizzle of sriracha if using.
- Serve immediately.
Notes
Buying canned tuna in a multi-pack drops the per-can cost significantly and keeps for months in the pantry. Sesame oil is used in very small quantities here — a small bottle is an investment but it lasts for dozens of recipes and is one of the highest flavour-per-drop ingredients available. Shredding carrots at home from a whole bag of carrots is dramatically cheaper than buying pre-shredded carrot from a packet, and a bag of carrots lasts the whole week.
