Ingredients
- 1 cup uncooked long grain rice
- 2 1/2 cups water
- 2 (5oz) cans tuna
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely diced jalapeno pepper
- 1/4 cup finely sliced green onions
- 1/3 cup seasoned rice vinegar
- 1/2 lemon, juiced, or to taste
- 2 tbsp soy sauce
- 2 tsp Sriracha hot sauce
- 1/2 tsp sesame oil
- 1 pinch Korean red pepper flakes (gochugaru), or to taste
- 1 tsp finely sliced green onion, or to taste
Instructions
- Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
- While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, lemon juice, soy sauce, Sriracha, and sesame oil. Mix with a fork until thoroughly combined. Turn off heat and let rice sit, covered, for 10 minutes.
- Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.
- Makes 4 servings