Tuna Rice Bowl (Print Version)
# Ingredients:
→ Rice Foundation
01 -
Ready sushi rice, mixed with rice vinegar, sesame oil and sugar, 4 cups
02 -
Cooking oil for frying, 2 tablespoons
→ Main Mix & Flavor
03 -
Tuna from cans, emptied, 2 cans
04 -
Spicy creamy sauce, 1/2 cup or whatever you prefer
05 -
Hot sauce according to preference
→ Extras & Finishing
06 -
Ripe avocado, cut into pieces or chunks, 1
07 -
Green onions, diced, 4 springs
08 -
Japanese rice topping for decoration
09 -
Pepper and salt as needed
# Instructions:
01 -
When you've got hot sushi rice, mix in some rice vinegar, a little sesame oil (if you want), and a bit of sugar to get that yummy sushi rice taste.
02 -
Grab a bowl and stir your drained tuna with the spicy creamy sauce till everything's combined. Leave it aside while you cut up your avocado and chop those green onions.
03 -
Pour cooking oil into a hot pan over medium-high fire. Throw in your rice, push it down a bit, and let it sit untouched for 3-4 minutes till the bottom gets golden and crunchy. Flip once, cook one more minute, then break it up gently - don't stir too much or you'll lose the crunch.
04 -
First lay down your crunchy rice, add your spicy tuna mix on top, put your avocado slices and green onions around. Shake some Japanese topping all over and squirt hot sauce on everything.
# Notes:
01 -
You can make this healthier with low-fat mayo in your spicy sauce
02 -
You can make the rice earlier in the day
03 -
Add more or less hot sauce to match how spicy you like food