Crunchy Curry Tuna Sandwich

Ingredients

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• 1 cup uncooked long-grain rice
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• 1 ½ cups water
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• 1 (7 ounce) jar tuna packed in olive oil
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• ½ cup finely diced red bell pepper
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• ¼ cup finely diced jalapeno pepper
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• ¼ cup finely sliced green onions
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• ⅓ cup seasoned rice vinegar
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• ½ lemon, juiced, or to taste
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• 2 tablespoons soy sauce
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• 2 teaspoons Sriracha hot sauce
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• ½ teaspoon sesame oil
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• 1 pinch Korean red pepper flakes (gochugaru), or to taste
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• 1 teaspoon finely sliced green onion, or to taste
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Instructions

1. 1
   Gather the ingredients.
2. 2
   Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
3. 3
   While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, lemon juice, soy sauce, Sriracha, and sesame oil. Mix with a fork until thoroughly combined. Turn off heat and let rice sit, covered, for 10 minutes.
4. 4
   Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.