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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 698 calories
  • 45 min
  • 4 servings

Ingredients

  • 2 avocados
  • 2 (6 oz) cans chunk light tuna in water
  • 1 English cucumber
  • 2 cups jasmine rice
  • 1 red bell pepper
  • chili-garlic sauce
  • mayonnaise
  • rice vinegar
  • salt
  • sesame seeds
  • soy sauce
  • toasted sesame oil

Instructions

  1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.
    • 2 cups jasmine rice
    • 4 cup water
  2. Wash and dry the fresh produce.
    • 1 English cucumber
    • 2 avocados
    • 1 red bell pepper
  3. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  4. Trim and discard the ends of the cucumber; halve the cucumber lengthwise, then cut in ½-inch cubes. Add to a bowl.
  5. Cut the bell pepper into quarters lengthwise; remove and discard the seeds and white membranes. Small dice the pepper. Add to a bowl with the cucumber.
  6. Season vegetables with soy sauce and sesame oil. Add sesame seeds and stir to combine.
    • 2 tsp soy sauce
    • 1 tsp toasted sesame oil
    • 2 tsp sesame seeds
  7. Halve and pit the avocado; cube the flesh into ½-inch cubes while still in the skin. Scoop out the flesh and set aside.
  8. Uncover the rice and fluff with a fork. Add vinegar and salt and stir to combine. Spread out rice on a baking sheet to cool, about 5-10 minutes.
    • 2 tbsp rice vinegar
    • ½ tsp salt
  9. Drain tuna, add to a new bowl, and flake with a fork. Add chili-garlic sauce and mayo and stir to combine.
    • 2 (6 oz) cans chunk light tuna in water
    • 2 tsp chili-garlic sauce
    • ¼ cup mayonnaise
  10. Using a 1 cup measure, fill up to the ⅓ mark with veggies and avocado, then to the ½ way mark with tuna, and finally the rest of the way with rice.
  11. Once the stack is complete, flip the measuring cup onto a large plate. Tap on the bottom of the cup to loosen the stack. If the rice is sticking, run a knife around the edge before flipping. Serve immediately, 2-stacks per person. Enjoy!

Nutrition per Serving

Calories
698
Fat
30g
Net Carbs
78g
Protein
22g

Cookware

  • baking sheet pan
  • can opener
  • chef's knife
  • colander
  • cutting board
  • measuring cups
  • measuring spoons
  • mixing bowls
  • small saucepan
  • stirring spoon