Tuna and Avocado Rice Bowl
This rice bowl is about as quick as dinner gets, using a tin of tuna instead of fresh fish. Dress the tuna with soy and sesame oil, then build the bowl over cooled sushi rice with avocado and cucumber. Taste the tuna before you assemble it and adjust the seasoning.
Ingredients
Makes 4 servings
- 400g Canned tuna in spring water
- 360g Sushi rice
- 240g Avocado
- 240g Cucumber
- 48ml Soy sauce
- 20ml Sesame oil
- 20g Sesame seeds
Method
- Cook sushi rice according to packet instructions. Cool slightly.
- Drain tuna and toss with soy sauce, sesame oil, and sesame seeds. Taste and adjust seasoning.
- Slice avocado and cucumber.
- Divide rice into bowls, top with tuna, avocado, and cucumber. Drizzle with any remaining soy dressing and serve.
Nutrition
Per serving: 617 kcal · 34.5g protein · 81.5g carbs · 17.7g fat