Spicy tuna rice bowls
All the flavor of a spicy tuna roll piled into a bowl in fifteen minutes, with nothing to roll and nothing raw.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $3.85 a serving
- 610 calories
- Gluten-free
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 15 minutes.
Ingredients
For 2 servings.
- 1 package microwave rice pouches, 8.8 oz pouch
- 2 cans canned tuna, 5 oz cans, drained
- 3 tbsp mayonnaise
- 2 tsp sriracha
- 2 tbsp gluten-free tamari, divided
- 1 cucumber
- 1 avocado, ripe
- 2 green onions
- 1 tsp sesame seeds (optional)
From your pantry
- 1 tbsp rice vinegar
- 1 tsp sugar
Each serving has about 610 calories, 34 g protein, 57 g carbs and 29 g fat, and costs about $3.85 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No canned tuna? Canned salmon works.
- No sriracha? Hot sauce works.
- No gluten-free tamari? Soy sauce works.
- No cucumbers? English cucumbers or mini cucumbers work.
- No avocados? Guacamole works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Heat the rice pouch in the microwave as the package says, usually 90 seconds, then tip it into a bowl.
Timer: 1 min 30 sec
the rice vinegar and sugar into the hot rice with a fork, fluffing it as you go, and let it sit while you .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: This is the gentle sweet-sour taste of sushi rice, with no special rice needed.Mash the tuna with the mayonnaise, sriracha and 1 tbsp of the tamari in a bowl until creamy and evenly pink.
Dolly’s tip: Press the lid into the open can over the sink to drain it well. Drier tuna makes a creamier mix.Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
the cucumber into coins, holding it with your fingertips curled under like a claw so the blade glides past your knuckles.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Dolly’s tip: The claw grip keeps your fingertips out of the way. Go slowly; speed comes on its own.the avocado around the pit, twist the halves apart, and scoop the pit out with a spoon.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Dolly’s tip: Never hold an avocado in your palm and stab the pit with a knife. The spoon works just as well.each avocado half right in its skin, then scoop the slices out with a big spoon.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
the green onions, keeping the same curled-finger grip.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Divide the rice between two bowls and top with the tuna, cucumber, avocado and green onions.
with the rest of the tamari, sprinkle with sesame seeds, and eat while the rice is warm.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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