Spicy Tuna Rice Bowl

• portionen: 2 servings
• aktive zeit: 10 minutes
• gesamtzeit: 40 minutes

Zutaten

1 cup uncooked long-grain rice

1 ½ cups water

1 (7 ounce) jar tuna packed in olive oil

½ cup finely diced red bell pepper

¼ cup finely diced jalapeno pepper

¼ cup finely sliced green onions

⅓ cup seasoned rice vinegar

½ lemon, juiced, or to taste

2 tablespoons soy sauce

2 teaspoons Sriracha hot sauce

½ teaspoon sesame oil

1 pinch Korean red pepper flakes (gochugaru), or to taste

1 teaspoon finely sliced green onion, or to taste

Anweisungen

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.

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.

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

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.

Nährwertangaben

• Kalorien: 583 kcal
• Gesamtfett: 10 g
• Gesättigtes Fett: 2 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 18 mg
• Natrium: 1495 mg
• Gesamtkohlenhydrate: 83 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 3 g
• Eiweiß: 38 g