Spicy Tuna Rice Bowl


  • 1 cup uncooked long-grain rice
  • 1 ½ cups water
  • 1 (7 ounce) jar tuna packed in olive oil
  • ½ cup finely diced red bell pepper
  • ¼ cup finely diced jalapeno pepper
  • ¼ cup finely sliced green onions
  • ⅓ cup seasoned rice vinegar
  • 2 tablespoons soy sauce
  • ½ teaspoon sesame oil
  • 2 teaspoons Sriracha hot sauce
  • ½lemon, juiced, or to taste
  • 1 pinch Korean red pepper flakes (gochugaru), or to taste
  • 1 teaspoon finely sliced green onion, or to taste
  • Directions

  • Step 1

    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.


  • Step 2

    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, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.

  • Step 3

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

  • Step 4

    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.

  • Chef's Notes:

    If using unseasoned rice vinegar, adjust with a few pinches of sugar and salt.

    You can use any hot sauce you like.

    If you use a little less dressing, a shorter grain of rice, and make this a little stickier, you can actually press this together and form it into balls which can be rolled in sesame seeds for an incredible handheld snack to bring to work or a picnic.

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