Asian Rice Bowl with Tuna and Cucumber
Think of this as a deconstructed spicy tuna roll, but way less labor intensive and less expensive. It comes together very easily and makes a great lunch or dinner. If I have avocado around, I will most certainly throw that on here as well, I just didn’t happen to have one today.
- 2/3 cup Jasmine Rice
- 1 cup Water
- 1 Cucumber
- 3 tbsp Rice Wine Vinegar (peeled and sliced (I was very lucky to find Asian cucumber at our farmers market last weekend which worked great in this recipe))
- 3 tbsp Soy Sauce (Tamari (I use the San-J soy free version))
- 2 tbsp Sesame Oil
- 1 pinch Red Pepper Flakes ((omit if spice sensitive))
- 2 cans Tuna Fish
- 2 tbsp Mayonnaise (I have used Kewpie Mayo and it’s great)
- 1 tbsp Kelp flakes
- 1 tbsp Toasted sesame seeds
First you’ll want to get your rice going (I use a rice cooker, it was cheap and it’s very effective).
Next, prep your cucumbers. As I mentioned in the ingredients, I was fortunate to find Asian cucumbers (Persian cucumber would work too) and for those, I do not bother to peel them. Get those sliced and into a large bowl. Add 2 tbsp. of the tamari, the rice vinegar, and 1 tsp of the sesame oil. Combine and allow that to sit and marinate while you’re prepping the tuna.
In a separate bowl, add the tuna, mayonnaise and the remaining tamari and sesame oil. Stir to combine.
Once the rice is cooked, remove from heat and spoon into a wide bowl. Top with cucumber and tuna and sprinkle with sesame seeds, if desired.