Tuna mayo sushi rice bowls
Waitrose and Partners

Tuna mayo sushi rice bowls

A tuna sushi roll – in a bowl. So quick and simple, and great for lunch the next day too.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • Plus10 minutes resting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 300g Cooks’ Ingredients Sushi Rice
  • 2 x 160g cans Essential Tuna Chunks In Spring Water, drained
  • 4 tbsp Essential Mayonnaise
  • 2 tsp soy sauce
  • 1 bunch Essential Salad Onions, finely chopped
  • 5g pack Itsu Crispy Seaweed Thins Sweet Soy & Sea Salt, finely shredded


  1. Rinse the rice in cold water until it runs clear. Place in a large saucepan with 500ml cold water and bring to the boil, stirring briefly. Cover and simmer for 10-15 minutes, until the rice is tender and the water is absorbed. Leave to stand for 10 minutes off the heat.

  2. Meanwhile, mix together the tuna, mayonnaise and soy, then check the seasoning. Gently stir in most of the salad onions.

  3. Divide the warm rice between 4 small bowls and pile the tuna mixture on top. Scatter over the remaining salad onions and the seaweed and serve.

Cook’s tip

Use kitchen scissors to shred the seaweed. Thinly sliced cucumber, red onion and little gem lettuce all make good additions to this rice bowl.


Typical values per serving when made using specific products in recipe


1,302kJ/ 308kcals



Saturated Fat












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