Spicy Tuna Rice Bowl

Equal parts tuna and rice combine to make Chef John's spicy tuna rice bowl satisfying and delicious. It comes together in a flash for an easy dish.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 583 Calories

Ingredients

• 2 tablespoons soy sauce
• 1 cup uncooked long-grain rice
• 2 teaspoons Sriracha hot sauce
• 1 (7 ounce) jar tuna packed in olive oil
• 1 pinch Korean red pepper flakes (gochugaru), or to taste
• 1 teaspoon finely sliced green onion, or to taste
• 1.5 cups water
• 0.5 teaspoon sesame oil
• 0.33333334326744 cup seasoned rice vinegar
• 0.5 lemon, juiced, or to taste
• 0.5 cup finely diced red bell pepper
• 0.25 cup finely diced jalapeno pepper
• 0.25 cup finely sliced green onions

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Turn off heat and let rice sit, covered, for 10 minutes.

Step 4

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.