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

Tuna sushi fish bowl

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.

per serve19.2g total fat (3.5g saturated fat); 1969kJ (471 cal); 43.1g carbohydrate; 26.1g protein; 4.5g fibre