Ingredients
2
2 servings
- •1 cup uncooked long-grain rice
- •1.5 cups water
- •1 (7 ounce) jar tuna packed in olive oil
- •0.5 cup finely diced red bell pepper
- •0.25 cup finely diced jalapeno pepper
- •0.25 cup finely sliced green onions
- •0.33333334326744 cup seasoned rice vinegar
- •0.5 lemon, juiced, or to taste
- •2 tablespoons soy sauce
- •2 teaspoons Sriracha hot sauce
- •0.5 teaspoon sesame oil
- •1 pinch Korean red pepper flakes (gochugaru), or to taste
- •1 teaspoon finely sliced green onion, or to taste
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 583
- Carbohydrate: 83g
- Fat: 10g
- Fiber: 4g
- Protein: 38g
- Sugar: 3g
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