Ingredients
Equipment
Method
- Warm the brown rice and quinoa packet according to its package instructions. If using pre-cooked rice or another grain, ensure it's slightly warm.
- In a large mixing bowl, flake your well-drained tuna. Add the warm rice, 3 tablespoons of Kewpie mayo, 1 tablespoon of low-sodium soy sauce, 2-3 teaspoons of sriracha, and 1 teaspoon of furikake seasoning.
- Gently mix all the ingredients together until they are well combined and the tuna is evenly coated with the creamy, spicy sauce.
- Take a small spoonful and taste the tuna mixture. Adjust the seasonings as needed: add an extra dollop of mayo for more creaminess, more sriracha if you prefer it spicier, or a pinch more furikake or salt for overall flavor.
- While the tuna mixture rests, prepare your fresh toppings. Slice your avocado and spritz it with a little lime juice to prevent browning. Thinly slice the cucumbers and toss them with a touch of seasoned rice vinegar, a pinch of salt, and a dash of sugar. Chop your green onions.
- Scoop generous portions of the tuna rice mixture into individual serving bowls.
- Arrange the prepared cucumbers, avocado slices, and chopped green onions over the tuna mixture. Add any optional toppings you like, such as thawed edamame, crispy fried onions, or extra furikake.
- Garnish with an extra sprinkle of furikake or sesame seeds. For a fun, deconstructed sushi experience, serve your tuna rice bowl with seaweed snacks to scoop up the delicious mixture. Enjoy right away!
Nutrition
Notes
For best results, ensure tuna is well-drained. Start with less sriracha and adjust to your preferred spice level. Kewpie mayo can be substituted with regular mayonnaise if needed. Leftover tuna mixture stores well in an airtight container for up to 4 days; keep fresh toppings separate until serving. Nutrition information is estimated based on common ingredients and serving sizes and may vary.