Tuna rice bowl with lemon

Rinse the rice under cold water until the water runs mostly clear, then drain well.

Combine the rinsed rice with the water in a small pot, bring to a boil over medium heat, then reduce to low, cover, and cook until tender and the water is absorbed, about 12 minutes.

Turn off the heat and let the rice rest, covered, for 5 minutes, then fluff gently with a fork.

While the rice cooks, drain the canned tuna well and place it in a bowl, breaking it into small flakes with a fork.

Zest the lemon, then squeeze out the juice into a small bowl, removing any seeds.

Add the lemon juice, lemon zest, soy sauce, olive oil, a pinch of salt, and black pepper to the tuna, then mix until evenly combined and adjust seasoning to taste.

Thinly slice the cucumber and green onion, and cut the carrot into thin matchsticks for topping the bowl.

Transfer the warm rice to a serving bowl, then spoon the lemon tuna mixture over the top and arrange the cucumber, carrot, and green onion around it.

Drizzle any remaining dressing from the tuna bowl over the rice, and serve immediately while the rice is still warm.