Ingredients:

  • 1 cup (150g) cooked short-grain white rice
  • 1 tsp (5ml) toasted sesame oil
  • 1 tbsp (15ml) low-sodium soy sauce
  • 1 can (5 oz / 142g) skipjack or albacore tuna in water, drained
  • 1.5 tbsp (22ml) Kewpie Japanese mayo
  • 1 tsp (5ml) Sriracha
  • 0.5 tsp (2.5ml) rice vinegar
  • 1 pinch toasted sesame seeds
  • 1/4 cup (60g) cucumber, finely diced
  • 2 tbsp (30g) green onion, thinly sliced
  • 1/4 avocado, sliced
  • 1 tsp (5g) furikake

Instructions:

  1. Spread the cooked rice into a serving bowl. Microwave for 1–2 minutes until steaming.
  2. While the rice is hot, gently fold in the toasted sesame oil and low-sodium soy sauce using a rice paddle or spoon until evenly coated.
  3. In a separate mixing bowl, combine the drained tuna, Kewpie mayo, Sriracha, and rice vinegar. Stir until creamy but chunky.
  4. Fold the toasted sesame seeds into the tuna mixture.
  5. Scoop the spicy tuna mixture onto one side of the seasoned rice.
  6. Arrange the diced cucumber, sliced avocado, and sliced green onions in distinct sections next to the tuna.
  7. Finish by sprinkling furikake over the top.