Spicy Tuna Bowl with Crispy Rice
We love this spicy tuna bowl! It has crispy rice, cucumbers, lots of sriracha and toasted sesame seeds. It's super easy to make and tastes amazing, plus leaves you very satisfied. Perfect for the new year!
Ingredients
- 1 to 2 tablespoons olive or avocado oil
- 2 cups cooked white or brown rice
- 10 ounces tuna, packed in water or oil and drained
- kosher salt and pepper
- 3 tablespoons kewpie mayo, plus more for drizzling
- 2 tablespoons sriracha, plus more for drizzling
- 4 green onions, thinly sliced
- 3 to 4 mini cucumbers, sliced
- 1 to 2 tablespoons toasted sesame seeds
Instructions
- Heat the oil in a skillet over medium heat. Add the rice in a single layer and press it down with a spatula. Cook until golden and crisp, about 5 to 6 minutes, then flip and cook on the other side until golden and crisp.
- In a large bowl, flake the tuna apart with a fork. Season with salt and pepper, then add the kewpie mayo and sriracha, mixing to combine.
- Build your bowl! Divide the rice evenly between bowls. Top with some of the tuna, then the cucumbers and green onions. Drizzle all over with the kewpie mayo and sriracha. Top with the sesame seeds. Enjoy!
Notes
adapted from NYT
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