Ingredients:

  • 1 can (5 oz / 142g) Albacore tuna in water, drained
  • 2 tbsp (30g) 0% Plain Greek yogurt
  • 1 tbsp (15g) Sriracha
  • 1 tsp (5ml) Low-sodium soy sauce
  • 1/2 tsp (2.5ml) Toasted sesame oil
  • 1 cup (150g) Cooked brown rice, chilled
  • 1 tbsp (15ml) Rice vinegar
  • 1/2 cup (50g) Cucumber, diced
  • 1/2 cup (75g) Carrots, shredded
  • 1/4 Avocado (40g), sliced
  • 1 tbsp (15g) Shelled edamame, steamed
  • 1 tsp (5g) Black sesame seeds

Instructions:

  1. Place the chilled cooked brown rice in the bottom of your serving bowl. Drizzle the rice vinegar over the grains and fold gently with a fork until the rice is translucent and lightly seasoned.
  2. In a medium mixing bowl, flake the drained tuna with a fork. Fold in the Greek yogurt, Sriracha, low-sodium soy sauce, and sesame oil. Stir until the mixture is a uniform, pale-orange hue and the tuna is fully coated.
  3. Scoop the tuna mixture into the center of the seasoned rice. Arrange the diced cucumber, shredded carrots, sliced avocado, and edamame in distinct sections around the tuna to create a colorful ring.
  4. Sprinkle the black sesame seeds across the top of the tuna and avocado.