Crunchy Rice Tuna Bowls

• 份量: Makes 4 servings

配料

SPICY TUNA

2 cans tuna (albacore tuna, packed in olive oil)

1/4 cup low sodium soy sauce

3 tb kewpie mayo

2 tb sriracha

1 tb toasted sesame oil

3 tb rice vinegar

CRUNCHY RICE

1 1/2 cups cooked sushi rice

2 tb avocado oil

2 tsp chili crisp (I used momofuku but TJ’s makes it too) - optional

BOWLS

1 cup shelled edamame

1 avocado, chopped

1 bunch green onions (7ish onions), sliced thin

4 small packages seaweed (I’m using @gimmeseaweed)

2 tsp chili crisp

3 tb sesame seeds

First, cook rice and set aside. Next, make the tuna mixture. Drain most of the oil from the cans of tuna and transfer the tuna to a medium bowl. Add soy sauce, mayo, sriracha, sesame oil and vinegar. Mix everything well, making sure to break the tuna down into tiny pieces. Then make the crunchy rice. Add avocado oil to a medium skillet. Once the skillet is hot, add the cooked rice, using a spatula to press it down. Let it cook on for about five minutes, so the bottom gets golden and crunchy. Actually chili crisp on top, if desired. After about five minutes, flip the rice to the other side and let it cook undisturbed for another four minutes or so. Once the crunchy rice is done, build your bowl—crunchy rice, tuna mixture, edamame, green onion, sesame seeds, and seaweed. For extra spice, drizzle on some more chili crisp. ENJOY!