Spicy Tuna Rice Bowl
Ingreadient
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1 cup uncooked long-grain rice
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1 ½ cups water
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1 (7 ounce) jar tuna packed in olive oil
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½ cup finely diced red bell pepper
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¼ cup finely diced jalapeno pepper
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¼ cup finely sliced green onions
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⅓ cup seasoned rice vinegar
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½ lemon, juiced, or to taste
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2 tablespoons soy sauce
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2 teaspoons Sriracha hot sauce
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½ teaspoon sesame oil
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1 pinch Korean red pepper flakes (gochugaru), or to taste
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1 teaspoon finely sliced green onion, or to taste
Direction
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Gather the ingredients.
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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.
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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, lemon juice, soy sauce, Sriracha, and sesame oil. Mix with a fork until thoroughly combined. Turn off heat and let rice sit, covered, for 10 minutes.
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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.
