Spicy Tuna Rice Bowl

Serves 2

Ingredients

1 cup uncooked long-grain rice

1 ½ cups water

1 7 oz can or jar tuna, olive oil packed

½ cup red bell pepper finely diced

1 jalapeno pepper, seeded, deveined and finely diced or to taste

¼ cup sliced green onions

1/3 cup seasoned rice vinegar

2 tablespoons organic soy sauce

½ teaspoon toasted sesame oil

1 teaspoon Siracha sauce

½ lemon, juiced

Pinch of Korean gochutgaru red pepper flakes, or to taste

Instructions

1.    Pour rice into a heavy pot and add water; 

2.    Bring to a boil over medium-high heat; do not stir. Reduce heat to low/simmer, cover, and continue to simmer for 15 minutes.

3.     While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. 

4.     Add in red bell pepper, jalapeno, green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combine

5.     Turn off heat and let rice sit, covered, for 10 minutes.

6.     Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. 

7.     Mix ingredients thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. 

8.     Serve warm, at room temperature, or cold like a rice salad, 

9.     Garnish with red pepper flakes and 1 teaspoon green onion.

 Make it your own:

Increase jalapeno pepper to ¼ cup or to taste

Increase Siracha sauce by 1 additional teaspoon

Garnish with chopped cilantro