Tuna sushi rice bowls
8
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 2 • Difficulty: Easy
Piling sushi ingredients in a bowl instead of rolling them in seaweed means you can pack in extra veggies that would otherwise not fit in a traditional maki roll. If you don’t want to use raw fish, try this with cooked shrimp or flaked cooked salmon. Mix and match any other veggies you may have like fresh bell pepper, shelled edamame, or baby spinach.
Ingredients
Dry short grain brown rice
½ cup(s)
Kosher salt
¼ tsp(s)
Unseasoned rice vinegar
2 tbsp(s)
Uncooked tuna
6 oz, very fresh, raw, cut into ¾-inch chunks
Avocado
½ medium, pitted and thinly sliced
Persian (mini) cucumber
3 item(s), cut into thin slices or finely chopped (1 cup)
Carrots
¾ cup(s), matchstick-cut or shredded
Low sodium soy sauce
2 tbsp(s)
Prepared wasabi paste
2 tsp(s)
Instructions
1
In a small saucepan, bring rice, salt, and 1 cup water to a boil. Reduce heat; cover and simmer until rice is tender and water is absorbed, 40 minutes. Gently fold in rice vinegar. Let cool slightly.
2
Divide cooked rice between 2 serving bowls. Top with tuna, avocado, cucumber, carrots, and seaweed snacks. Serve with soy sauce and wasabi on the side.
3
Per serving: ¾ cup rice, 3 oz. tuna, ¼ avocado, ¼ cup cucumber, ¼ cup carrots, 2 sheets seaweed snacks, 1 Tbsp soy sauce and 1 tsp. wasabi
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