Canned Tuna Sushi Bowl
A quick and delicious meal bringing sushi flavors into a healthy bowl, perfect for busy weeknights or light lunches.
Ingredients
For the sushi bowl
- 4 cups cooked sushi rice already seasoned with rice wine vinegar, sesame oil, and a pinch of sugar
- ½ cup bang bang sauce or as needed
- 2 cans tuna drained
- Sriracha sauce to taste
- Furikake
- 1 large avocado sliced or diced
- 4 springs scallions chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
Cooking the Rice
- If you don’t have any leftovers, cook the sushi rice. After it’s done cooking, season it while it’s warm with rice wine vinegar, a little sesame oil (if desired), and a pinch of sugar.
Preparing the Toppings
- In a bowl, mix the drained canned tuna with the bang bang sauce and set it aside. While waiting for the rice to cook, slice the avocado and chop the scallions.
Pan-Frying the Rice
- Place a skillet on medium-high heat, add olive oil, and heat it until hot.
- Add the sushi rice to the skillet and press it down slightly. Let it cook for about 3-5 minutes until it’s golden brown.
- Flip the rice over and cook for about another minute. Break it up without stirring too much to avoid sogginess.
- Remove from heat.
Assembling the Bowl
- Add the sushi rice to a bowl. Top with the bang bang tuna mix, followed by avocado and scallions.
- Sprinkle furikake over everything. Drizzle with Sriracha sauce or spicy mayo to finish.
Notes
Serve immediately for best flavor. Leftovers can be stored in an airtight container in the refrigerator for up to two days, but the rice may lose some texture.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 80gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 700mgFiber: 5gSugar: 5g
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