Time 40m Yield 2 Number Of Ingredients 13 Steps:
Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes. While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined. Turn off heat and let rice sit, covered, for 10 minutes. Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.
Time 10m Number Of Ingredients 11 Steps:
Place rice in the bottom of a resealable container. Top with tuna, egg, cucumber, edamame, sesame seeds, and nori. For the dressing, whisk together soy sauce, lime juice, and oil. Season with pepper. Keep refrigerated until 30 minutes before serving.
Time 1h Yield 4 servings Number Of Ingredients 14 Steps:
Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes. Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely. Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3 to 5 minutes. Drain and rinse under cold water until cool. Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds.
Time 13m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Cook with lid off. Pour water into pan and add butter. Heat on high until water comes to a boil. Then, add rice, assorted pepper, and cook on low heat until rice softens. Add tuna after rice softens and most water is absorbed. Keep an eye on the rice to tell when it is done Cool and serve. Great left over lunch.
More about “easy tuna rice bowl recipes”
Time 30m Number Of Ingredients 11 Steps:
The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you’re using them. Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.
