Tuna Rice is a quick and easy Hawaiian-inspired dish made with a spicy sriracha tuna mix layered over white rice. Add crunchy, umami toppings and dig into this budget-friendly and protein-packed meal that everyone will love!
Ingredients
- Canned tuna
- Japanese mayo
- Sriracha– Use more or less depending on how much spicy heat you like.
- Rice wine vinegar
- Toasted sesame oil
- Soy sauce– Regular or low sodium.
- Cucumber
- Jalapenos
- Sesame seeds
- Dried seaweed
- Cooked white rice– You can make this recipe with any kind of cooked white rice, including sushi rice, sticky rice, basmati, or jasmine rice.
HOW TO MAKE
Cook the white rice if you haven’t already. You can do this hours or even days in advance.
Mix the drained tuna, mayonnaise, sriracha, rice wine vinegar, sesame oil, and soy sauce in a small bowl.
Add a scoop of white rice to another bowl. Spoon the creamy tuna mix on top, then finish with toppings of cucumber, sesame seeds and dried seaweed. Enjoy!
Storing
The leftovers can be stored in an airtight container in the fridge for 1 to 2 days.
To enjoy throughout the week, keep the cooked rice and tuna mixture in separate containers in the fridge for up to 4 days.
