Tuna sushi rice bowl
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Nut-freePregnancy-friendly
A super quick WFH lunch option, these rice bowls are so easy to put together, but have loads of textures and flavours to keep it interesting.
By Elly Curshen
Ingredients
For the salad
- 100g/3½oz red cabbage, thinly sliced
- 20cm/8in piece cucumber, seeds removed and cut into 3mm thick half-moons
- 2 tsp rice wine vinegar
- 1 tsp sugar (caster or granulated)
- ¼ tsp salt
For the rice bowls
- 250g pouch microwave sushi rice (or 75g/2½oz dried sushi rice, cooked to packet instructions)
- 1 tbsp rice wine vinegar
- 1 tsp black sesame seeds or furikake
- 100g tinned tuna, drained if necessary
- 2 tsp Japanese-style mayonnaise (or regular mayonnaise)
- 1 tbsp finely chopped red onion
- ½ tsp sesame oil
To serve
Method
To make the salad, mix all of the salad ingredients in a large bowl and set aside to lightly pickle.
To make the rice bowls, cook the sushi rice according to the packet instructions. Mix the rice with the vinegar and sesame seeds and leave to cool.
Mix the tuna, mayonnaise, red onion and sesame oil in a bowl. Set aside.
To serve, add the rice to each bowl and top with the tuna then the salad. Serve with the pickled ginger and nori.
Recipe tips
Any leftovers will keep well in the fridge for 2 days. Do not keep the nori sheets in the fridge, add them just before eating.
You can use the pieces of nori like mini tacos and fill them with rice, tuna and salad, or just rip them up and mix everything together.
