Description
This spicy vegan “tuna” is also excellent on toast, in a sandwich, or a wrap.
Ingredients
Scale
For the Bowls
- 1 cup sushi rice* (see note below)
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon sesame oil
- 2 Persian or kirby cucumbers, diced
- 1 ripe avocado, sliced
- Sesame seeds, for serving
For the Beans
- Two 15-ounce cans white beans (cannellini or great northern)
- 3 baby Kosher dill pickles, finely chopped
- 1 medium scallion, chopped (plus more for serving)*
- 2 tablespoons mayonnaise (conventional or vegan)
- 2 tablespoons sriracha
- 2 teaspoons sesame oil
- 1 teaspoon soy sauce
- 2 teaspoons chili crisp (optional)*
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place 1 cup sushi rice in a medium pot and fill with water. Swirl with your fingers until the water is cloudy, then drain and repeat the process 1 to 2 more times until the water runs mostly clear. Drain off all the water.
- Measure out 1 1/2 cups fresh water and add to the pot, along with 1/4 teaspoon salt. Cover tightly with a lid and bring to a boil. Then reduce the heat to very low and simmer gently until all the water is absorbed, 10 to 12 minutes (do not stir rice during cooking). Lastly, turn the heat off and let the rice stand covered for 10 more minutes (still without stirring) to absorb the steam in the pot.
- Sprinkle 1 tablespoon seasoned rice vinegar and 1 teaspoon sesame oil over the rice. Using a wooden spatula, gently fluff the rice to distribute the seasonings. (Avoid vigorous stirring as this will result in mushy rice.)
- While the rice is cooking, drain the beans in a mesh strainer and rinse under running water. Shake off excess water.
- Place half of the rinsed beans in a large bowl. Using a potato masher, smash the beans until most of them are crushed.
- To the bowl, add the remaining beans along with all the other bean seasonings (from pickles through black pepper) and a pinch of salt. Taste and adjust the seasonings, if needed.
- To serve, divide the rice, beans, cucumbers, and avocado among 4 bowls. Sprinkle with sesame seeds and chopped scallions.
Notes
- Sushi rice is available in most supermarkets and online. If you can’t find it, serve the bowls with any other rice but skip the seasoning step.
- You can sub the scallion with a couple of tablespoons of finely diced onion.
- Chili crisp is also available in most supermarkets. The taste and spiciness level vary widely depending on the brand. I recommend Fly by Jing. (If you don’t have any, you can skip it.)
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 475
- Sodium: 550 mg
- Fat: 16.4 g
- Carbohydrates: 32.5 g
- Fiber: 11 g
- Protein: 13.7 g
