Sesame Tuna Rice Bowl with Lettuce, Cucumber, Radish & Avocado

Directions

1. Rinse the jasmine rice in cold water using a strainer, then drain and place in a small saucepan. Add water and bring to a boil over high heat.
2. While the rice heats, wash and dry all produce.
3. When the liquid boils, give the rice a quick stir, cover the pot, and reduce to low. Cook until the liquid is absorbed, about 15–18 minutes. Remove from heat and let stand, still covered, for 5 minutes.
4. Thinly slice the green onions and set half aside in a small bowl for topping; reserve the remaining onions for serving.
5. Drain the tuna and flake it into the bowl with the chopped green onions. Add mayo, toasted sesame oil, rice vinegar, soy sauce, and chili-garlic sauce; mix well and set aside.
6. In a separate bowl, whisk together mayo, rice vinegar, soy sauce, brown sugar, and garlic powder to form a dressing; set aside.
7. Quarter the cucumber lengthwise and cut into bite-sized pieces; arrange on a serving plate.
8. Trim and thinly slice the radishes and add them to the plate with the cucumber.
9. Halve and pit the avocado, scoop out the flesh, and dice it; add to the plate. Shred the butter lettuce by slicing crosswise.
10. To serve, divide the cooked rice, tuna mixture, and vegetables into bowls. Top with the reserved green onions and sesame seeds, and serve with the dressing on the side.