This is a sponsored post written by me on behalf of StarKist Selects E.V.O.O. When I was in grad school, I had a group of girlfriends that I was really close with. We studied together, went to coffee shops (to study) together, went out to dinner (in between study sessions), and did happy hour with (after big exams, of course). Our favorite place for happy hour was a sushi place in the Old Market district of Omaha. Ever since graduating from grad school, however, sushi happy hours are pretty rare. I guess having two kids will do that to you. In addition, Marc isn’t a huge fan of sushi, so that really limits my chances. On top of that, I haven’t found a place that I absolutely love here in Minneapolis. Since I’m not getting my spicy tuna roll at happy hour, I figured I’d do my best to attempt it at home! Obviously, the tuna is not raw or sushi-like in these Tuna Rice Bowls. Instead, I used StarKist Selects E.V.O.O. Yellowfin Tuna. While most of the canned/packet tuna I’ve had has been packed in water, this tuna is packed in extra virgin olive oil. I absolutely loved the richness that the olive oil added to the tuna, and it didn’t feel dry or watery at all! These StarKist pouches feature wild-caught tuna or salmon and only have a few quality ingredients. They offer options such as Yellowfin Tuna, Yellowfin Tuna with Sun-dried Tomatoes and Pink Salmon. The rest of the rice bowl has all of the flavors of sushi. I put in julienned carrots and cucumbers, seaweed paper (so tasty!), pickled ginger, avocado, sesame seeds, and drizzled it all with a spicy mayo/Yum Yum sauce! p.s. did you know how EASY it is to make Yum Yum Sauce? I pretty much had all of the ingredients for it in my kitchen already!