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Spicy Tuna Rice Bowl
Spicy Tuna Rice Bowl
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try Chef John's quick and tasty spicy tuna rice bowl - a satisfying blend of tuna and rice.
Ingredients:
  • 1 cup uncooked long-grain rice
  • 1.5 cups water
  • 1 (7 ounce) jar tuna packed in olive oil
  • 0.5 cup finely diced red bell pepper
  • 0.25 cup finely diced jalapeno pepper
  • 0.25 cup finely sliced green onions
  • 0.33333334326744 cup seasoned rice vinegar
  • 0.5 lemon, juiced, or to taste
  • 2 tablespoons soy sauce
  • 2 teaspoons Sriracha hot sauce
  • 0.5 teaspoon sesame oil
  • 1 pinch Korean red pepper flakes (gochugaru), or to taste
  • 1 teaspoon finely sliced green onion, or to taste
Instructions:
  • In a heavy pot, combine rice and water, gently swirl to settle the rice. Bring to a simmer over medium-high heat without stirring. Cover, reduce heat to low, and simmer for 15 minutes.
  • As the rice simmers, combine tuna in a large mixing bowl. Break it up by hand or with a fork. Add red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, lemon juice, soy sauce, Sriracha, and sesame oil. Stir together until well mixed.
  • Allow the rice to rest, covered, for 10 minutes off the heat.
  • Fluff the rice with a fork to separate the grains and break up any clumps, then transfer it to a mixing bowl. Stir well with a spoon until all ingredients are evenly mixed. Adjust seasoning to taste. Serve warm, at room temperature, or cold as a rice salad, sprinkled with red pepper flakes and 1 teaspoon of chopped green onion.

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