Ingredients
- 2 1/4 cups water
- 1 cup uncooked white rice like jasmine rice
- 1 cup cucumber grated, about 1 large cucumber
- 4 sheets nori broken into pieces
- 2 cans Genova albacore tuna in olive oil drained
- 1/4 cup reduced-sodium soy sauce gluten-free, if needed
- 1/2 cup plain, nonfat Greek yogurt dairy-free plain yogurt works well, too
- 1/4 cup unseasoned rice vinegar
- 4 teaspoons sriracha
- 1 large avocado diced
- Sliced green onion for garnish
- Sesame seeds for garnish
Instructions
- In a large pan with high sides, bring the water to a boil. Once boiling, stir in the rice, cucumber, nori, and tuna. Bring back to a boil and cook for 2 minutes, stirring occasionally.
- Stir in the soy sauce, reduce the heat to low, and cover and simmer until all the liquid is absorbed, about 20-25 minutes.
- In a small bowl, whisk together the yogurt, rice vinegar, and sriracha. Once the rice is cooked, stir the yogurt mixture into the rice until well mixed and creamy.
- Serve with the diced avocado, green onion, and sesame seeds.