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Sriracha Tuna and Edamame Rice Bowl

Sriracha Tuna and Edamame Rice Bowl

Lunch
Prep Time
5min
Cook Time
3min
Servings
1
Calories
520
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Chef's Note

Using a damp paper towel when reheating leftover rice helps trap the steam, keeping the grains perfectly plump and preventing them from drying out.

Tags
High-Protein
Asian-Inspired
Quick & Easy
Leftover Remix
Tuna
Rice Bowl
Low-Calorie
No-Cook Assembly
Ingredients

  • 1.1 cups leftover cooked white rice

  • 1 can (5 oz) canned tuna in water

  • 1/2 cup frozen shelled edamame

  • 1 TBSP sriracha

  • 2 tsp light mayonnaise

  • 1 3/4 tsp sesame oil

  • 1 tsp low-sodium soy sauce

  • 1 stalk green onion

Instructions
  • 1

    Place 1.1 cups of leftover cooked white rice from Day 1 in a microwave-safe bowl. Sprinkle with 1 teaspoon of water, cover with a damp paper towel, and microwave on high for 1 to 1.5 minutes until warmed through.

  • 2

    In a separate small microwave-safe bowl, combine 1/2 cup of frozen shelled edamame with 1 tablespoon of water. Cover with a paper towel and microwave on high for 2 minutes, then drain any excess water.

  • 3

    Thoroughly drain 1 can (5 oz) of canned tuna in water. In a medium bowl, flake the drained tuna with a fork.

  • 4

    Add 2 teaspoons of light mayonnaise, 1 tablespoon of sriracha, 1 3/4 teaspoons of sesame oil, and 1 teaspoon of low-sodium soy sauce to the flaked tuna, stirring until the mixture is well combined and creamy.

  • 5

    Finely slice 1 stalk of green onion.

  • 6

    Assemble the bowl by layering the warmed 1.1 cups of leftover rice at the bottom. Top with the spicy tuna mixture and the 1/2 cup of cooked edamame. Garnish with the sliced green onion and serve immediately.

Nutrition Information (per serving)
520
Calories
38g
Protein
59g
Carbs
15g
Fat
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