Canned Tuna Rice Bowl

Ingredients

• ¾ cup kimchi, coarsely chopped
• 3 tbsp mayonnaise, divided
• 2 tbsp seasoned rice vinegar, divided
• 3 tsp toasted sesame oil, divided
• ½ teaspoon salt, divided
• 2 (5-ounce) cans no-salt-added water-packed white tuna, drained and flaked
• 1½ teaspoons Sriracha
• 2 small Persian cucumbers, thinly sliced (about 1 cup)
• 1 tsp grated fresh ginger
• 2 cup hot cooked brown rice
• 1 medium firm, ripe avocado, chopped (1 cup)
• 1 tsp toasted black or white sesame seeds
• 1 medium scallion, thinly sliced (2 tablespoons)
• 12 (4-inch) sheets nori

Instructions

1. Stir ¾ cup kimchi, 2 tablespoons mayonnaise, 1 tablespoon rice vinegar, 1 teaspoon sesame oil and ¼ teaspoon salt together in a medium bowl until well combined. Gently fold in flaked tuna until just combined, leaving any large pieces of tuna intact.
2. In a small bowl, stir together 1½ teaspoons Sriracha and the remaining 1 tablespoon mayonnaise.
3. In another small bowl, combine sliced cucumbers, 1 teaspoon ginger and the remaining 1 tablespoon rice vinegar,  2 teaspoons sesame oil and ¼ teaspoon salt.
4. Divide 2 cups hot rice between 4 bowls. Top each with ½ cup tuna mixture, ¼ cup cucumber mixture and ¼ cup avocado. Drizzle with the Sriracha mayonnaise. Sprinkle with 1 teaspoon sesame seeds and the sliced scallions. Serve each bowl with 3 nori sheets. Recipe developed by Jasmine Smith