Tuna Sushi Rice Bowls
Dry short grain brown rice
6 oz, sushi-grade, cut into ½-inch chunks
½ item(s), medium, pitted and thinly sliced
Persian (mini) cucumber
3 item(s), cut into thin slices or finely chopped (1 cup)
¾ cup(s), matchstick-cut or shredded
Low sodium soy sauce
Prepared wasabi paste
- In a small saucepan, bring the rice, salt, and 1 cup water to a boil over high heat. Reduce heat to medium-low. Cover and simmer until the rice is tender and the water is absorbed, 40 minutes. Using a fork, fluff the rice, then sprinkle the vinegar over the rice. Using a spatula, gently fold the vinegar into the rice to incorporate. Let cool slightly.
- Divide the rice between 2 bowls. Top with the fish, avocado, cucumbers, and carrot. Serve the bowls with the soy sauce and wasabi on the side.
- Serving size: ¾ cup rice, 3 oz tuna, ¼ of avocado, ¼ cup cucumber, ¼ cup carrots, 1 tbsp soy sauce, and 1 tsp wasabi