Spicy Tuna Rice Bowl

Ingredients

• cup uncooked long-grain rice
• 1/2 cup swater
• (7 ounce) jartuna packed in olive oil
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced jalapeno pepper
• 1/4 cup finely slice d green onions
• 1/3 cup seasoned rice vinegar
• 1/2 lemon, juiced, or to taste
• tablespoon ssoy sauce
• teaspoon sSriracha hot sauce
• 1/2 teaspoon sesame oil
• pinch Korean red pepper flakes (gochugaru), or to taste
• teaspoon finely slice d green onion, or to taste

Instructions

1. Gather the ingredients.
2. 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.
3. 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.
4. 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.