Skip the takeaway queue and make this fresh, flavour-packed tuna rice bowl instead. Made with budget-friendly tinned tuna, creamy avocado, crunchy vegetables and a tangy homemade teriyaki dressing, it’s an easy, satisfying meal that brings all the sushi-inspired flavours to your table. Ready in just 35 minutes, it’s perfect for a quick lunch or fuss-free weeknight dinner.
Tuna salad sushi bowl
Ingredients
- 1/2 cup teriyaki sauce
- 1/3 cup rice vinegar
- 1 tbsp finely grated fresh ginger
- 1 ½ cups brown rice
- 2 tins (340 g) tuna in springwater, drained
- 1 Mediterranean cucumber, halved lengthways, sliced thinly lengthways
- 1 large avocado, thinly sliced
- 1 carrot, cut into matchsticks
- 1/3 cup drained pickled ginger, thinly sliced
- 1 tbsp sesame seeds, toasted
- ½ sheet toasted seaweed (nori), finely sliced
Instructions
DRESSING combine teriyaki sauce, vinegar and ginger in a small bowl.
COOK rice according to the instructions on the packet.
COMBINE warm rice and half the dressing in a bowl.
DIVIDE rice between four bowls and top with tuna, cucumber, avocado, carrot and pickled ginger. Drizzle with remaining dressing. Sprinkle with sesame seeds and seaweed.
Notes
Top tip: For a pop of creamy flavour, serve tuna bowl with a dollop of Japanese mayo - these are found at Asian supermarkets and some grocery stores
Also See: Miso and ginger whole fish
