Sriracha Tuna and Edamame Rice Bowl
5min
3min
1
520
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Chef's Note
To make this even more flavorful, you can sprinkle a pinch of toasted sesame seeds or furikake on top if you have it in your pantry. If you prefer a cold rice salad style, skip reheating the rice and enjoy it chilled!
Tags
Ingredients
1 1/8 cups leftover cooked white rice
5 oz canned tuna in water
1/2 cup frozen shelled edamame
1 TBSP light mayonnaise
1 TBSP sriracha
1 1/2 tsp sesame oil
1 tsp low-sodium soy sauce
1 stalk green onion
Instructions
- 1
Reheat the 1 1/8 cups of leftover cooked white rice (from the batch prepared on Day 1) in a microwave-safe bowl. Cover the bowl with a damp paper towel and microwave on high for 1 to 1.5 minutes until hot and steaming.
- 2
Prepare the edamame: Place 1/2 cup of frozen shelled edamame in another small microwave-safe bowl with 1 tablespoon of water. Cover with a damp paper towel and microwave on high for 1.5 to 2 minutes until bright green and tender, then drain any excess water.
- 3
Drain 1 can (5 oz) of canned tuna in water thoroughly through a fine-mesh strainer, pressing down gently with a fork to remove excess liquid.
- 4
In a medium 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 thoroughly with a fork, flaking the tuna into fine pieces and fully incorporating the sauces.
- 5
Wash 1 stalk of green onion and finely slice both the white and green parts.
- 6
Assemble the bowl: Fluff the warm 1 1/8 cups of reheated white rice and place it at the base of your serving bowl. Top one side of the rice with the prepared sriracha-tuna mixture and the other side with the warm 1/2 cup of edamame. Garnish the entire bowl with the sliced green onion and enjoy.
Nutrition Information (per serving)
520
38g
59g
15g
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