Spicy Tuna Cucumber Rice Bowls
These quick tuna rice bowls combine creamy sriracha tuna with crisp cucumber, buttery avocado, and nutty sesame seeds for an easy, filling lunch or weeknight dinner.
Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 cups white rice
- 2.25 cups water
- 0.5 teaspoon salt
- 20 ounces canned tuna
- 0.5 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon lime juice
- 1 large english cucumber
- 2 medium avocado
- 2 tablespoons sesame seeds
- 2 stalks green onions
Cooking instructions
- Rinse the rice under cool water until the water runs mostly clear. Combine it with the water and salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork. (about 23 min) — Low simmer
- While the rice cooks, drain the tuna well and place it in a bowl. Add the mayonnaise, sriracha, and lime juice. Stir gently until combined, keeping some tuna pieces intact. (about 3 min) — Room temperature
- Halve the cucumber lengthwise and slice it into thin half-moons. Halve, pit, and dice the avocados. Thinly slice the green onions. (about 5 min) — Room temperature
- Divide the rice among four bowls. Top with the spicy tuna, cucumber, avocado, and green onions. Sprinkle with sesame seeds and serve immediately. (about 2 min) — Room temperature