Spicy Tuna Mayo Rice Bowls

Ingredients

• 500gcooked jasmine rice (chilled or warm)
• 370gcanned tuna in springwater, drained
• 3 tbsp personallykewpie mayonnaise
• 2 tsp personallysriracha sauce
• 1 largeavocado, sliced
• 1 smallcucumber, diced
• 2 tbsppickled ginger
• 1 small packdried seaweed (nori) snacks, shredded

Method

1. 1In a medium bowl, flake the tuna with a fork and mix with the kewpie mayo and sriracha.
2. 2Divide the cooked rice into four serving bowls.
3. 3Top each bowl with a portion of the spicy tuna mixture.
4. 4Arrange the avocado slices, cucumber, and pickled ginger around the tuna.
5. 5Garnish with shredded nori and an extra drizzle of sriracha if desired.