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

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

4.5 out of 5 stars(7) Rate this recipe

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

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

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.
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.