Canned Tuna Rice Bowl (Printable Recipe)
Quick tuna rice bowl with kimchi, creamy avocado, crunchy cucumbers and spicy Sriracha mayo.
# Ingredients You'll Need:
→ Main Components
01 -
2 (5-ounce) cans no-salt-added water-packed white tuna, drained and flaked
02 -
¾ cup kimchi, coarsely chopped
03 -
2 cups hot cooked brown rice
04 -
1 medium firm ripe avocado, chopped (1 cup)
05 -
2 small Persian cucumbers, thinly sliced (about 1 cup)
06 -
1 medium scallion, thinly sliced (2 tablespoons)
07 -
12 sheets nori (4-inch size)
→ Sauce and Seasonings
08 -
3 tablespoons mayonnaise, divided
09 -
2 tablespoons seasoned rice vinegar, divided
10 -
3 teaspoons toasted sesame oil, divided
11 -
½ teaspoon salt, divided
12 -
1½ teaspoons Sriracha
13 -
1 teaspoon grated fresh ginger
14 -
1 teaspoon toasted black or white sesame seeds
# Steps to Follow:
01 -
In a medium bowl, combine kimchi, 2 tablespoons mayonnaise, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and ¼ teaspoon salt. Fold in flaked tuna gently, leaving larger chunks intact.
02 -
In a small bowl, whisk together 1½ teaspoons Sriracha and the remaining 1 tablespoon mayonnaise until smooth.
03 -
In another small bowl, mix sliced cucumbers with 1 teaspoon grated ginger, remaining 1 tablespoon rice vinegar, 2 teaspoons sesame oil, and ¼ teaspoon salt.
04 -
Divide brown rice evenly among 4 serving bowls. Top each with ½ cup tuna mixture, ¼ cup cucumber mixture, and ¼ cup avocado. Drizzle with Sriracha mayo.
05 -
Sprinkle bowls with sesame seeds and scallions. Serve each portion with 3 sheets of nori.
# Extra Tips:
01 -
Use microwaveable brown rice to reduce prep time without sacrificing fiber content.
02 -
Toast sesame seeds in a skillet over medium heat for 2 minutes, stirring frequently, until golden brown.
03 -
White kimchi is a great substitute for a milder flavor while maintaining probiotic benefits.