Ingredients
1 cup sushi rice (or short-grain rice)
1 cup water
1 can (5 oz) sashimi-grade tuna, drained
2 tbsp soy sauce (tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp sriracha or chili garlic paste
2 tsp sesame oil
1 tbsp mayonnaise
1 tbsp sugar
2 scallions, sliced
1 tbsp sesame seeds
1/4 cup thinly sliced cucumber
1/4 avocado, sliced
2 small sheets nori, toasted and crumbled
Extra rice vinegar for serving
Instructions
Rinse rice under cold water until water runs clear
Combine rice, water, and 1/2 tsp sesame oil in a pot; bring to a boil
Reduce to low, cover, and simmer 10 minutes
Meanwhile, mix soy sauce, rice vinegar, sriracha, mayonnaise, sugar, and 1 tsp sesame oil
Fold drained tuna into sauce mixture until flaky
Top rice bowls with tuna mixture, avocado, cucumber, scallions, sesame seeds, and nori
Serve with extra rice vinegar
Notes
Use fresh sashimi-grade tuna for best results
Double recipe to make rice prep easier
Swap tuna with imitation crab or salmon for variety
Store components separately for meal prep
Recipe adapted to avoid alcohol and pork-based ingredients
- Prep Time: 10
- Cook Time: 10
- Category: Lean Chicken
- Method: Stovetop cooking
- Cuisine: Japanese-Inspired
- Diet: Pescetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg