Tuna mayo sushi rice bowls

Name: Tuna mayo sushi rice bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Cooks’ Ingredients Sushi Rice; 160 g cans Essential Tuna Chunks In Spring Water, drained; 4 tbsp Essential Mayonnaise; 2 tsp soy sauce; 1 bunch/es Essential Salad Onions, finely chopped; 5 g pack Itsu Crispy Seaweed Thins Sweet Soy & Sea Salt

A tuna sushi roll – in a bowl. So quick and simple, and great for lunch the next day too. Use two pouches of microwaveable sushi rice to make this even faster, or prep ahead and assemble when ready.

5 out of 5 stars(8) Rate this recipe

Low in saturated fatHigh protein

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins
PlusResting

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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/es Essential Salad Onions, finely chopped
5g pack Itsu Crispy Seaweed Thins Sweet Soy & Sea Salt

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.
Meanwhile, mix together the tuna, mayonnaise and soy, then check the seasoning. Gently stir in most of the salad onions.
To assemble, divide the rice between 4 small bowls and pile the tuna mixture on top. Scatter over the remaining salad onions. Shred the seaweed over the top using kitchen scissors or just rip.

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. Make the tuna a day ahead, and keep covered in the fridge. Good with the rice, or wraps, cucumber and other salad bits.

Typical values per serving when made using specific products in recipe