Recipe

Tuna salad sushi bowl

Love sushi but hate the time it takes to roll? Save time tonight with this quick and delicious tuna salad sushi bowl! Simple, easy, and super tasty!

  • 30 mins preparation
  • Serves 4
  • Print
    Print

Ingredients

Tuna salad sushi bowl
  • 1/3 cup (80ml) teriyaki sauce
  • 1/3 cup (80ml) rice vinegar
  • 1 tablespoon finely grated fresh ginger
  • 450 gram packaged brown microwave rice
  • 2 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
  • 1/3 cup (90g) drained pickled ginger, sliced thinly
  • 1 tablespoon sesame seeds, toasted
  • 1/2 sheet toasted seaweed (nori), shredded finely

Method

Tuna salad sushi 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.