Ingredients

• 1 cup uncooked long-grain rice
• 1.5 cups water
• 1 , 7 ounce
• 0.5 cups finely diced red bell pepper
• 0.25 cups finely diced jalapeno pepper
• 0.25 cups finely sliced green onions
• 0.33 cups seasoned rice vinegar
• ½ lemon , juiced, or to taste
• 2 tablespoons soy sauce
• 2 teaspoons Sriracha hot sauce
• 0.5 teaspoons sesame oil
• 1 pinch Korean red pepper flakes , gochugaru
• 1 teaspoon finely sliced green onion , or to taste

Instructions

1. 1 Gather the ingredients.
2. 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. 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. 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.

Nutrition per serving