Ingredients:

  • 2 cans (5 oz / 142g each) canned tuna in water, drained well
  • 3 tbsp (45ml) Greek yogurt
  • 1 tbsp (15ml) Sriracha
  • 1 tsp (5ml) soy sauce
  • 1 tsp (5ml) lime juice
  • 1/4 tsp (1.5g) garlic powder
  • 2 cups (300g) cooked short-grain white rice, cooled
  • 1 cup (100g) cucumber, finely diced
  • 1/2 cup (75g) shredded carrots
  • 1/2 cup (80g) shelled edamame, steamed
  • 2 stalks (60g) green onion, thinly sliced
  • 1 sheet (2g) Nori seaweed, shredded
  • 1 tbsp (8g) toasted sesame seeds
  • 1 tbsp (15ml) Kewpie mayonnaise

Instructions:

  1. In a medium bowl, whisk together the Greek yogurt, Sriracha, soy sauce, lime juice, and garlic powder until velvety. Fold in the drained tuna, stirring gently until the fish is fully coated.
  2. Dice the cucumber into uniform 1/4-inch cubes. Shred the carrots and slice the green onions thinly on a diagonal.
  3. Scoop 1 cup (150g) of cooled rice into each bowl. Arrange the cucumber, carrots, and edamame in distinct sections on top of the rice. Place a generous scoop of the spicy tuna mixture in the center.
  4. Drizzle with Kewpie mayonnaise in a zigzag pattern. Sprinkle with toasted sesame seeds and top with shredded Nori.