Clean recipe · andy-cooks.com
Spicy Tuna Rice Bowl
This spicy tuna rice bowl combines sriracha mayo tuna, rice, kimchi, fresh veg and toasted nori for an easy, healthy meal.
Original recipe: andy-cooks.com
- Yield:
- 1 servings
- Prep:
- 0 hr 10 min
- Cook:
- 0 hr 15 min
- Total:
- 0 hr 25 min
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Ingredients
- 1 ½ cups steamed rice (about ½ cup raw rice)
- 185g tin tuna in spring water
- 1 tbsp sriracha hot sauce
- 2 tbsp Kewpie mayonnaise
- 1/2 cucumber
- 1 sheet nori
- 60g kimchi
- 1 carrot
- 1 tsp white sesame seeds
Instructions
- Cook your rice or reheat your leftover rice.
- Drain the tuna from the spring water.
- In a medium bowl, mix together the drained tuna, sriracha and kewpie mayonnaise. Set aside.
- Peel and grate the carrot. Thinly slice the cucumber.
- Carefully toast the sheet of nori over an open flame in a fanning motion. It only takes a few seconds on each side. I recommend using tongs.
- Into a large serving bowl, add the steamed rice. Top with the tuna, kimchi, carrot, cucumber, toasted nori and garnish with sesame seeds.