Tuna Salad Sushi Bowl

Tuna Salad Sushi Bowl
Tuna sushi fish bowl

prep + cook time 30 minutes serves 4

  • ⅓ cup (80ml) teriyaki sauce

  • ⅓ cup (80ml) rice vinegar

  • 1 tablespoon finely grated fresh ginger

  • 450g packaged brown microwave rice

  • 2 x 185g cans tuna in springwater, drained

  • 1 lebanese cucumber (130g), halved lengthways, seeded, sliced thinly lengthways

  • 1 large avocado (320g), sliced thinly

  • 1 large carrot (180g), cut into matchsticks

  • ⅓ cup (90g) drained pickled ginger, sliced thinly

  • 1 tablespoon sesame seeds, toasted

  • ½ sheet toasted seaweed (nori), shredded finely

    1. Combine sauce, vinegar and ginger in a small bowl.

    2. Reheat rice following packet instructions.

    3. Combine warm rice and half the dressing in a bowl.

    4. Serve rice with tuna, cucumber, avocado, carrot and pickled ginger. Drizzle with remaining dressing; sprinkle with sesame seeds and seaweed.