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Spicy Sriracha Tuna Rice Bowl

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Total Time 10 minutes
Servings: 1
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 can 5 oz tuna in water, drained well
  • 1/2 cup cooked white rice
  • 1 tsp sriracha or more to taste
  • 1 tsp low-sodium soy sauce
  • 1/2 tsp sesame oil
  • Juice of half a lime
  • 1/3 cup cucumber thinly sliced
  • 1/4 cup shredded carrot
  • 1/4 ripe avocado sliced
  • 1 tsp sesame seeds
  • 1 green onion stalk sliced thin
  • Optional: a sheet of nori cut into strips a drizzle of extra sriracha to finish

Method
 

  1. Drain the tuna thoroughly and add it to a small bowl.
  2. Add the sriracha, soy sauce, sesame oil, and lime juice. Mix well until the tuna is fully coated in the sauce.
  3. Taste and adjust heat — add more sriracha if you want it spicier.
  4. Warm the cooked rice if it has been refrigerated — 60 seconds in the microwave is enough.
  5. Add the warm rice to a bowl as the base.
  6. Spoon the sriracha tuna over one section of the rice.
  7. Arrange the cucumber slices, shredded carrot, and sliced avocado around the tuna in separate sections.
  8. Sprinkle sesame seeds and sliced green onion over the entire bowl.
  9. Add nori strips and a final drizzle of sriracha if using.
  10. 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.