An easy fish-day bowl that comes together while the rice steams: good jarred tuna tossed with crunchy peppers and a bright, spicy dressing. It keeps well and can be served warm, at room temperature, or cold, or even pressed into little rice balls for a picnic.
Spicy Tuna Rice Bowl
Olive-oil-packed tuna tossed with rice, crisp peppers, and a spicy soy and Sriracha dressing, served warm or cold.
Servings 2
Ingredients
For the rice bowl
- 1 cup uncooked long-grain rice
- 1 1/2 cups water
- 1 jar tuna packed in olive oil (7 ounce)
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely diced jalapeño pepper
- 1/4 cup finely sliced green onions
- 1/3 cup seasoned rice vinegar
- 1/2 lemon, juiced, or to taste
- 2 tbsp soy sauce
- 2 tsp Sriracha hot sauce
- 1/2 tsp sesame oil
- 1 pinch Korean red pepper flakes (gochugaru), or to taste
- 1 tsp finely sliced green onion, or to taste
Method
- Pour the rice into a heavy pot and add the water, swirling to let the rice settle. Bring to a simmer over medium-high heat without stirring.
- Reduce the heat to low, cover, and simmer for 15 minutes.
- While the rice cooks, place the tuna in a large mixing bowl and break it up with your hands or a fork.
- Toss in the red bell pepper, jalapeño, 1/4 cup green onions, rice vinegar, lemon juice, soy sauce, Sriracha, and sesame oil. Mix with a fork until thoroughly combined.
- Turn off the heat and let the rice sit, covered, for 10 minutes.
- Fluff the rice with a fork to separate the grains, then transfer it to the mixing bowl. Mix thoroughly until everything is evenly combined.
- Taste and adjust the seasoning. Serve warm, at room temperature, or cold like a rice salad, topped with the red pepper flakes and 1 teaspoon green onion.
- If using unseasoned rice vinegar, add a few pinches of sugar and salt to taste.