Spicy Tuna Rice Bowl

Recipe View Gather all ingredients and have them prepped and ready to go. (5 minutes)

Recipe View Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and helps prevent stickiness. (2 minutes)

Recipe View Combine the rinsed rice and water in a medium-sized pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Avoid lifting the lid during cooking. (17 minutes)

Recipe View While the rice is cooking, prepare the tuna mixture. In a large bowl, flake the drained tuna with a fork. Add the diced red bell pepper, jalapeno pepper, green onions, rice vinegar, lemon juice, soy sauce, Sriracha, and sesame oil. Mix well to combine. (5 minutes)

Recipe View Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes to allow the steam to redistribute. (10 minutes)

Recipe View Fluff the rice with a fork and gently fold it into the tuna mixture. Ensure all ingredients are evenly distributed. Taste and adjust seasonings as needed, adding more Sriracha for heat, soy sauce for saltiness, or lemon juice for brightness. (3 minutes)

Recipe View Serve the Spicy Tuna Rice Bowl warm, at room temperature, or chilled. Garnish with extra green onions, toasted sesame seeds, and a sprinkle of Korean red pepper flakes, if desired. (2 minutes)