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.
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