crispy tuna rice bowl with avocado
Really good rice bowl.
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- SPICY TUNA
- 2 tablespoons Kewpie mayo or regular mayo
- 1/2 tablespoon Sriracha sauce
- 1 teaspoon soy sauce
- 1 can tuna drained (6 oz)
- RICE
- 2 tablespoons olive oil
- 2 cups cooked rice
- salt
- FOR THE BOWL
- 1 avocado, peeled and sliced
- 1 small cucumber, sliced
- 2 green onions, diced
- furikaki and chili crisp, for garnish
How To Make crispy tuna rice bowl with avocado
-
Step 1Mix the sriracha, mayo, soy sauce, and tuna. Set aside
-
Step 2Add the oil to a skillet and get it hot. Spread the rice around in the skillet, get it flat to crisp up, and season it with salt.
-
Step 3Flip carefully and crisp up the other side.
-
Step 4Plate the rice. Top with the tuna mixture. Then the cucumber, then the avocado. Sprinkle with furikake and top with chili crisp.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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