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Tuna sushi rice bowls

Tuna sushi rice bowls

6
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
2
Difficulty
Easy
Piling sushi ingredients into a bowl instead of rolling them up means you can pack in extra veggies that wouldn’t fit in a traditional sushi roll. If you’re not a fan of raw fish, use cooked prawns or flaked cooked salmon instead.

Ingredients

Brown rice, dry

⅓ cup(s), (65g)

Sushi seasoning

1 tbs

Avocado

½ medium, thinly sliced

Carrot(s)

¾ cup(s), grated, shredded, (90g)

Lebanese cucumber

2 medium, peeled lengthways into ribbons

Raw tuna

180 g, sushi-grade, cut into 2cm pieces

Reduced salt soy sauce

1½ tbs

Wasabi paste

2 tsp

Instructions

  1. Place rice, ⅔ cup (160ml) water and ¼ teaspoon salt in a small saucepan over high heat. Bring to the boil. Reduce heat, cover and simmer gently for 20-25 minutes, until water is absorbed and rice is tender. Fluff rice with a fork, and using a spatula, gently fold through sushi seasoning to coat rice. Set aside to cool slightly.
  2. Divide rice between 2 bowls. Top with avocado, carrot, cucumber and tuna. Serve with soy sauce and wasabi on the side.

Notes

PREP TIP: To reduce the prep time, cook rice in advance, add seasoning and store in a reusable container in the fridge for up to 1 day. Assemble in bowls with remaining ingredients just before serving.

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