This Spicy Tuna Bowl Makes A Quick, High-Protein Dinner From Pantry Ingredients

This bowl is basically deconstructed tuna sushi, and it’s for days when I crave sushi but don’t have fresh tuna on hand. I make this canned tuna version for lunch a lot during the week. And when I’m looking for something a little lighter, I substitute romaine lettuce for the rice.

Make the spicy tuna: Combine the tuna, mayonnaise,Sriracha, sesame oil, and tamari in a medium bowl and mix well. Cover and refrigerate until you’re ready to make the bowls.

Method

Bring 1½ cups (360 ml) water to a boil in a medium saucepan over medium heat (for firmer rice, use 1 ¼ cups/300 ml water). Stir in the rice. Partially cover the saucepan (to allow some steam to escape) or use a vented lid and reduce the heat to low. Simmer the rice until all of the water is absorbed, 18 to 20 minutes. Remove the saucepan from the heat and let it rest, covered, for 5 minutes.

Uncover and lightly fluff the rice with a fork, then transfer to a large bowl. Mix the unseasoned rice vinegar, sugar, and salt in a small bowl until the sugar and salt are completely dissolved. Once dissolved, drizzle the mixture evenly over the rice and give the rice a stir. Allow time for the rice to cool and then