Tuna Salad Sushi Bowl

Tuna Salad Sushi 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
Tuna sushi fish bowl

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.

per serve
19.2g total fat (3.5g saturated fat); 1969kJ (471 cal); 43.1g carbohydrate; 26.1g protein; 4.5g fibre