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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- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- Plus10 minutes resting
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.
Use kitchen scissors to shred the seaweed. Thinly sliced cucumber, red onion and little gem lettuce all make good additions to this rice bowl.