Spicy Tuna Rice Bowls with Edamame & Cucumber

Sushi-bar spicy tuna made the easy way with canned albacore, sriracha and a creamy yogurt-mayo, over seasoned rice with edamame, quick cucumber pickles, carrot and sesame. No cooking beyond the rice.

Ingredients

• 6 (5 oz) cans albacore tuna, well drained
• ⅔ cup plain Greek yogurt
• ¾ cup rice
• 1 English cucumber, thinly sliced
• 1 cup shelled edamame
• ½ avocado, sliced
• 1 carrot, shredded
• 1½ tbsp soy sauce
• 3 green onions, sliced
• 1½ tsp sesame seeds

From your pantry: 1 tbsp mayo, 2 tbsp sriracha, 2 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, salt.

Instructions

1. Cook the rice and season it while warm with 1 tbsp vinegar and a pinch of salt.
2. Toss the cucumber with the remaining vinegar, the sugar and a pinch of salt and let it sit 10 minutes. Cook the edamame 3 minutes and drain.
3. Mix the yogurt, mayo, sriracha, sesame oil and 1 tbsp soy sauce. Fold in the tuna gently so it stays in flakes.
4. Divide the rice among bowls and top with spicy tuna, drained cucumbers, edamame, carrot and avocado.
5. Drizzle with the remaining soy sauce and finish with green onions and sesame seeds.

Tip: Add a sheet of crumbled roasted seaweed snack or a spoon of chili crisp on top for an even more sushi-like bowl.

Nutrition per serving

Good for

Adapted from Simply Delicious.

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