Sriracha Tuna and Edamame Rice Bowls

Rinse 1 1/2 cups of raw white rice in a fine-mesh strainer under cold running water until the water runs completely clear.

In a small saucepan, combine the rinsed 1 1/2 cups of white rice with 3 cups of water and a pinch of salt. Bring to a boil over high heat, then immediately cover with a tight-fitting lid, reduce the heat to low, and steam for 15 minutes.

Remove the saucepan from the heat and let it sit, covered, for 5 minutes to finish steaming. Do not lift the lid.

While the rice is resting, place 1/3 cup of frozen shelled edamame in a microwave-safe bowl with 1 TBSP of water. Cover with a damp paper towel and microwave on high for 2 minutes until hot and tender, then drain any excess water.

Drain 1 can (5 oz) of tuna in water thoroughly. In a small bowl, combine the drained tuna, 1 TBSP of light mayonnaise, 1 TBSP of sriracha, 1 1/2 tsp of sesame oil, and 1 tsp of low-sodium soy sauce. Mix well with a fork, flaking the tuna as you combine the ingredients.

Thinly slice 1 stalk of green onion, using both the white and green parts.

Fluff the cooked rice with a fork. Measure out exactly 1/3 of the cooked rice (equivalent to 0.5 cup raw rice, or about 1 1/4 cups cooked rice) and place it into your serving bowl.

Allow the remaining 2/3 of the cooked rice (equivalent to 1 cup raw rice, or about 2 1/2 cups cooked rice) to cool completely, then transfer it to an airtight container and store in the refrigerator for Days 2 and 3 lunches.

Top your serving of rice with the spicy sriracha tuna mixture and the 1/3 cup of steamed edamame. Garnish with the sliced green onion and enjoy immediately.