Spicy Tuna Rice Bowl

 

Ingredients 

• ▢1 ½ Cups English cucumber, diced
• ▢1 Tablespoon soy sauce
• ▢1 Teaspoon toasted sesame oil
• ▢1 Tablespoon cooking oil
• ▢½ Cup panko breadcrumbs, otional
• ▢2 Cans solid white tuna in oil, 5-Ounce cans, drained
• ▢2 Cups jasmine rice, cooked or cooked riced cauliflower
• ▢1 Cup edamame beans, peeled
• ▢1 avocado, thinly sliced
• ▢1 green onion, thinly sliced

Optional Toppings and Garnishes:

• ▢sriracha hot sauce
• ▢mayonnaise
• ▢sesame seeds
• ▢pickled ginger

Instructions 

• In a small bowl, toss the diced cucumber with soy sauce and toasted sesame oil. Set aside to marinate while preparing the other ingredients.
• Heat the oil in a small skillet over a medium heat.
• Add the panko breadcrumbs and toast, stirring frequently, until evenly browned and crispy.
• Remove from the heat and set aside.
• Divide the cooked jasmine rice between 2 bowls. Top each with marinated cucumber, edamame, sliced avocado, drained tuna, and green onion.
• Sprinkle the toasted panko breadcrumbs over the top for crunch. Drizzle with sriracha and mayonnaise to taste.
• Garnish with sesame seeds and/or pickled ginger for added flavor and presentation, if liked.
•