Crispy Rice Tuna Cucumber Bowls

Crispy skillet rice topped with creamy sriracha tuna, cool cucumber, and avocado makes a quick, satisfying tuna bowl for an easy weeknight meal.

Prep: 10 min · Cook: 12 min · Yield: 2 · Method: Stovetop

Ingredients

• 2 cups cooked white rice
• 1 tablespoon canola oil
• 2 5-ounce cans canned tuna
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha
• 1 medium cucumber
• 1 medium avocado
• 1 tablespoon lime juice
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper

Cooking instructions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the cooked rice, spread it into an even layer, and cook without stirring for 4 minutes, until the underside is crisp and golden. (about 4 min) — Medium-high heat
2. Stir and turn the rice, then cook for 3 to 4 minutes more, stirring once or twice, until crisp in several spots. Remove from the heat. (about 4 min) — Medium-high heat
3. While the rice cooks, combine the drained tuna, mayonnaise, sriracha, lime juice, salt, and pepper in a bowl. Stir until evenly coated. (about 2 min)
4. Slice the cucumber and avocado. Divide the crispy rice between two bowls and top with the tuna mixture, cucumber, and avocado. (about 2 min)