Tuna salad sushi bowl

This fresh and easy bowl will have you saving money on takeaways. 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 METHOD 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. 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 HANDS-ON TIME 20 min | TOTAL TIME 35 min | SERVES 4 | easy | healthy ALSO SEE MISO AND GINGER WHOLE FISH RECIPE  Miso and Ginger Whole Fish   More From FHE:The ultimate starter “101” guide8 Braai salad ideasChristmas cooking with Jan KohlerI Love the Dough Pizza Lights Up … Continue reading Tuna salad sushi bowl