Spicy Tuna Rice Bowl
This 20-minute spicy tuna rice bowl is perfect for busy weeknights. It's loaded with contrasting flavors and textures and every bite is delicious.
Servings: 2
Equipment
- Skillet Small
Ingredients
- 1 ½ Cups English cucumber diced
- 1 Tablespoon soy sauce
- 1 Teaspoon toasted sesame oil
- 1 Tablespoon cooking oil
- ½ Cup panko breadcrumbs
- 2 Cans solid white tuna in oil 5-Ounce cans, drained
- 2 Cups jasmine rice cooked
- 1 Cup edamame beans peeled
- 1 avocado thinly sliced
- 1 green onion thinly sliced
Optional Toppings and Garnishes:
Instructions
- In a small bowl, toss the diced cucumber with soy sauce and toasted sesame oil. Set aside to marinate while preparing the other ingredients.
- Heat the oil in a small skillet over a medium heat.
- Add the panko breadcrumbs and toast, stirring frequently, until evenly browned and crispy.
- Remove from the heat and set aside.
- Divide the cooked jasmine rice between 2 bowls. Top each with marinated cucumber, edamame, sliced avocado, drained tuna, and green onion.
- Sprinkle the toasted panko breadcrumbs over the top for crunch. Drizzle with sriracha and mayonnaise to taste.
- Garnish with sesame seeds and/or pickled ginger for added flavor and presentation, if liked.
Notes
Use good quality tuna: The tuna is the main ingredient so use a quality tuna like albacore or yellowfin for the best flavor and texture. If you only have regular chunk tuna in water, mix it with mayonnaise and sriracha to create a creamy, flavorful base. Scoop it into the bowls using an ice cream or dough scooper for a fun presentation.
Meal prepping: This dish can be made in advance, but keep the elements separate until you're ready to serve. Store the rice, tuna, and cucumber mixture in airtight containers, and toast the panko right before serving for maximum crunch.
Toast the sesame seeds: Bring out their flavor by toasting in a dry skillet until golden brown and fragrant. You can do this in the same skillet as you use for the panko. I always use toasted sesame seeds - they're just so much tastier.
Meal prepping: This dish can be made in advance, but keep the elements separate until you're ready to serve. Store the rice, tuna, and cucumber mixture in airtight containers, and toast the panko right before serving for maximum crunch.
Toast the sesame seeds: Bring out their flavor by toasting in a dry skillet until golden brown and fragrant. You can do this in the same skillet as you use for the panko. I always use toasted sesame seeds - they're just so much tastier.
Nutrition
Calories: 1397kcal | Carbohydrates: 181g | Protein: 73g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 1336mg | Potassium: 1807mg | Fiber: 13g | Sugar: 5g | Vitamin A: 317IU | Vitamin C: 13mg | Calcium: 178mg | Iron: 6mg
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