Spicy Tuna Rice Bowls with Edamame

Name: Spicy Tuna Rice Bowls with Edamame
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 3 can tuna (5-ounce, in water, drained); 0.5 cup mayonnaise; 2 tablespoon Sriracha sauce; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 3 cup white rice (uncooked); 6 cup water; 3 tablespoon rice vinegar (for rice seasoning); 1 tablespoon granulated sugar (for rice seasoning); 0.5 teaspoon salt (for rice seasoning); 1 pound frozen shelled edamame; 2 green onions (sliced); 1 tablespoon sesame seeds

Flaked canned tuna mixed with a creamy, spicy Japanese mayonnaise dressing, served over seasoned white rice with fresh edamame for a quick and satisfying meal that packs a punch.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6
Cuisine: Japanese
Difficulty: Easy
Cost: $1.69/serving

Dietary

Dairy-Free
Nut-Free
Pescatarian
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol

Ingredients

3 can tuna (5-ounce, in water, drained)
0.5 cup mayonnaise
2 tablespoon Sriracha sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
3 cup white rice (uncooked)
6 cup water
3 tablespoon rice vinegar (for rice seasoning)
1 tablespoon granulated sugar (for rice seasoning)
0.5 teaspoon salt (for rice seasoning)
1 pound frozen shelled edamame
2 green onions (sliced)
1 tablespoon sesame seeds

Instructions

Rinse the white rice thoroughly. In a large saucepan or rice cooker, combine the 3 cups white rice and 6 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Keep covered.
While rice cooks, microwave the frozen shelled edamame according to package directions, typically 3-5 minutes, until tender. Drain any excess water.
In a medium bowl, flake the drained tuna. Add the mayonnaise, Sriracha sauce, 1 tablespoon soy sauce, and sesame oil. Mix well to combine.
Once rice is cooked, fluff with a fork. In a small bowl, whisk together the 3 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 1/2 teaspoon salt until dissolved. Gently fold this seasoning mixture into the hot rice.
Divide the seasoned rice among 6 serving bowls. Top with a generous scoop of the spicy tuna mixture and a side of cooked edamame. Garnish with sliced green onions and sesame seeds, if desired, and serve immediately.

Notes

Adjust Sriracha to your preferred spice level. If you can find Japanese mayonnaise (like Kewpie), it will add an extra layer of richness to the tuna mixture. This meal is fantastic for packed lunches as well.

Nutrition (per serving)

Calories: 603
Protein: 26.6 g
Carbohydrates: 83.8 g
Fat: 18.7 g
Fiber: 3.8 g
Sodium: 828 mg
Saturated Fat: 3 g
Sugar: 6.4 g
Cholesterol: 38 mg