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 up 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 salmon. To check ripeness, give an avocado a gentle squeeze. It should yield slightly. Then nudge the stem and peek underneath. Yellow means it’s underripe. Green means you’re good to go. Brown or gray? It’s past its prime.
Ingredients
Dry short grain brown rice
½ cup(s)
Kosher salt
¼ tsp
Unseasoned rice vinegar
2 Tbsp
Uncooked tuna
6 oz, sushi-grade, cut into ½-inch chunks
Avocado
½ item(s), 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
Prepared wasabi paste
2 tsp
Instructions
1
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.
2
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.
3
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
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