Spicy Tuna Avocado Rice & Seaweed Wraps

Instructions

1. Start with warm rice. Add the cooked rice to a bowl so everything mixes smoothly.
2. Add the tuna. Spoon in the spicy tuna. Drain a little excess liquid or oil if needed, but keep enough for flavor.
3. Add avocado and mayo. Add the avocado, then drizzle in mayonnaise.
4. Season it. Sprinkle in furikake. Add chili paste or hot sauce if you want more heat.
5. Mix. Stir until creamy, spicy, and evenly coated.
6. Serve with seaweed. Scoop spoonfuls onto roasted seaweed sheets and eat like little wraps.

Optional upgrades

For more crunch, add diced cucumber or chopped green onion. For a sushi-bowl vibe, add sesame oil, pickled ginger, or a tiny splash of soy sauce.

Quick note

If you can’t find Korean spicy canned tuna, use regular canned tuna plus 1–2 teaspoons gochujang, a little soy sauce, and extra mayo.