I had a packet of spicy tuna that had been lingering in the pantry, and since I’m social distancing at the moment, I’m trying to get creative with my pantry and fridge supplies. I didn’t have bell pepper or green onions, so I subbed in a small diced carrot and added a little onion powder to the marinade. I also used some leftover brown rice. I almost didn’t add the jalapeño because I was worried it would be too spicy for me, but it was pleasantly spicy even with some sambal oelek on top. It had a nice heat, but it was never overwhelming. I will definitely make this again and try the recipe more “out of the box.” It was comforting, tasty, and filling.
This tastes like a spoonful of sushi in every bite. It is going to become one of our quick afterwork dinners and made with microwaved rice packets. Next time I'll dice a generous amount cilantro over the top to finish the dish. Cuz you know, cilantro!!!
This is everything I want in life. I love this! I ran out of rice vinegar so I used half rice vinegar and some white wine vinegar and it's still really good. If you are subbing the vinegar, use less and taste to make sure it's not too strong. But I love this rice bowl! This will become one of my go-to lunches!
I just made this (it's super easy), and I'm a fan! I will definitely be coming back to this one when I'm looking for a simple and tasty meal. I nearly always have a few cans of tuna in the pantry and everything else on hand except maybe the peppers.
So far I've only eaten it warm (I literally JUST made it...), but I can tell that it will be delicious cold, too!
Delicious! I used tuna in water rather than tuna in oil (since that's what I had in the house). I also used white vinegar, and Frank's Red Hot rather than Sriracha. Super tasty, quick, and easy.
Probably not the best version as not a lot of things are available in my country, namely:
-Seasoned Rice Vinegar (Had to substitute with Ottogi Brown Rice vinegar, which was too vinegary tasting for 1/3 cup. I think this is unseasoned so I had to add sugar/corn syrup and salt on a later attempt). Probably reduce the amount for a bit
-Tuna in Olive oil (had to use chunks in water and boil off the water and replace it with Olive oil. Not as good as the ones that came in can with plain old vegetable oil as it came out way too "fishy" for my taste
-Jalapeno pepper (fresh not available; substituted with finger peppers or pickled jalapeno)
-Unwashed long grain rice (tried unwashed; got hospitalized for acute gastroenteritis. not a good idea for the quality of rice we produce. we have to wash it. probably need to add cornstarch or rice starch powder but don't know how much)
I work a night shift, so everything is closed by the time I get to work, so I needed to do some meal planning. I just finished this, putting it into three small containers, with a little left over in the bowl to try out now. I am impressed with the final result, and am looking forward to my 4 O'clock meal for the next three nights.
I put avocado on top as a garnish and some fresh dhania (cilantro).
I guessed right on the rice vinegar quantity! Thanks for the recipe though. I also added a splash of Shaoxing rice wine because my vinegar wasn't seasoned. I didn't think it needed any more sugar or salt though. With leftover rice this went together in about 10 minutes and wow, it's great! Good enough to serve at parties even. Thanks CJ for an awesome new dish!
Didn't love this one. Tried it warm and cold but something about the mix of flavors was not to my liking. Can't say that my husband or sons ( all young adults) liked it either. It got eaten so it wasn't horrible but just not something any of us really enjoyed so I will not be making this again.
