Tuna Avocado Crispy Rice Bowl

makes 1 serving — multiply ingredients to make more servings at once!

Ingredients:

• 1 — 5oz can solid white albacore tuna

• 1/2 cup edamame beans

• 1 mini cucumber sliced

• 1/2 cup cooked white rice

• 1 tsp sesame oil

• 5 tsp coconut aminos

• 1 tsp rice vinegar

• 1 tbsp plain greek yogurt

• 1 tsp siracha (optional)

• sesame seeds

Instructions:

Preheat oven to 415F. In a small bowl, mix 1/2 cup cooked white rice with 1 tsp sesame oil and 3 tsp (or 1 tbsp) of the coconut aminos. Toss around and spread out on a small parchment lined baking sheet. Bake for 12-15 minutes or until toasty. Meanwhile, mix tuna with plain greek yogurt, rice vinegar, the other 2 tsp coconut aminos, and siracha if you desire it to be spicy tuna. Warm up edamame beans (they usually come frozen). Lay out tuna on one side of the bowl/plate, thinly sliced cucumber next to it, and then edamame beans. Sprinkle lightly with pink salt. Top with crispy rice, and sprinkle with sesame seeds.

Note — An important part to note here is the measurement for cooked white rice vs uncooked is different. You can make a large batch of rice and then scoop out the amount you need per the measurement you desire. If you are making multiple servings of this recipe, scoop out the amount of cooked rice you need and increase the other measurements as needed. For example, if you are making 2 servings and want to do 1/2 cup per serving, you will scoop out 1 cup cooked rice and add 2 tsp sesame oil and 6 tsp (2 tbsp) coconut aminos, etc.

Nutrition | 1 serving — calories: 422, protein: 39.5g, carbs: 37g, fat: 11.3g, fiber: 5.4g