Spicy tuna rice bowl
7
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
This no-chop, no-cook, easy-to-assemble rice bowl is so delicious and simple to throw together you'll never look at a can of tuna the same way again. With five minutes of prep (or less), you get a spicy, savoury bowl that’s as good as anything you’d get from the takeout counter.
Ingredients
Cooked short grain brown rice
1 cup(s), warmed
Lettuce
1 cup(s), chopped
Canned tuna packed in water
3 oz
Sriracha hot sauce
1 tbsp(s)
Unseasoned rice vinegar
1 tbsp(s)
Low sodium soy sauce
2 tsp(s)
Toasted sesame oil
1 tsp(s)
Edamame (shelled)
¼ cup(s)
Unsalted toasted sesame seeds
1 tsp(s)
Roasted seaweed snack
10 sheet(s)
Instructions
1
Place the rice in a bowl and top with the lettuce. In another bowl, mix the tuna, sriracha, rice vinegar, soy sauce, and sesame oil until well combined. Place over the lettuce, along with the edamame. Garnish with the sesame seeds. Serve with the seaweed snacks as garnish or for scooping.
2
Serving size: 1 bowl
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