Ingredients:

  • 2 cups (400g) uncooked short-grain rice (sushi rice preferred), rinsed
  • 2 1/2 cups (600ml) water
  • 2 cans (5 oz/142g each) tuna in water, drained well OR 1 lb (450g) sushi grade Tuna cut into 1/2 inch cubes
  • 2 tablespoons (30ml) sriracha (adjust to taste)
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5g) soy sauce (low sodium preferred)
  • 1/2 teaspoon (2g) grated fresh ginger
  • 1 clove garlic, minced
  • 1 cucumber, thinly sliced
  • 2 carrots, shredded or julienned
  • 2 avocados, diced
  • 4 scallions, thinly sliced
  • 2 sheets nori seaweed, cut into thin strips (optional)
  • Sesame seeds for garnish (optional)
  • 1/2 cup (120g) mayonnaise (Japanese mayo like Kewpie is amazing!)
  • 1-2 tablespoons (15-30ml) sriracha (adjust to taste)
  • 1 teaspoon (5ml) rice vinegar
  • 1/2 teaspoon (2.5ml) sesame oil

Instructions:

  1. Rinse the rice thoroughly. Cook according to rice cooker instructions OR bring to a boil in a saucepan with water, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Let stand for 5 minutes, then fluff with a fork.
  2. In a mixing bowl, combine the drained tuna or raw Tuna with sriracha, sesame oil, rice vinegar, soy sauce, ginger, and garlic. Mix well.
  3. In a separate small bowl, whisk together mayonnaise, sriracha, rice vinegar, and sesame oil until smooth.
  4. Divide the cooked rice evenly among the four meal prep containers.
  5. Top each bowl with sliced cucumber, shredded carrots, diced avocado, spicy tuna mixture, and sliced scallions.
  6. Sprinkle with nori strips and sesame seeds, if desired.
  7. Store the spicy mayo separately in a small container or baggie to prevent the rice from becoming soggy. Refrigerate bowls for up to 3-4 days.