Dinner
Tuna Sushi Bowl
2 servings · 30 minutes
445calories
41 gprotein
50 gcarbs
10 gfat
Per serving
Ingredients
For 2 servings
- 240 g tuna in its own juice (2 cans, drained)
- 260 g cooked rice (approx. 90 g dry, sushi or jasmine rice is best)
- 150 g cucumber (1/2)
- 100 g carrot (1)
- 60 g avocado (1/2)
- 60 g Greek yogurt, 0% (for the sauce)
- 10 g light mayonnaise (1 teaspoon)
- 10 g spicy sauce (sriracha)
- 20 g soy sauce
- 5 g sesame seeds
- 6 g nori sheet (2)
- 1 tablespoon rice vinegar or apple vinegar, pinch of salt for the rice
Instructions
- Cook the rice according to the package instructions (approx. 12–15 minutes), and while the rice is still warm, mix in the vinegar and a pinch of salt, this will give it a sushi flavor.
- Spicy sauce: mix together the yogurt, mayonnaise and spicy sauce. Taste it, and if you like it spicier, add more.
- Drain the tuna thoroughly, break it apart with a fork, and mix in two-thirds of the spicy sauce and a teaspoon of soy sauce.
- Slice the cucumber and avocado thinly, julienne the carrot, and cut the nori into strips with scissors.
- Serve: rice on the bottom, tuna and vegetables on top, remaining sauce, sesame seeds and nori on the very top. Add the nori last, as it will quickly soften from the steam.
- Drizzle the remaining soy sauce on top before eating. Use nori strips to pick up a little rice and tuna, like a mini sushi.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
