Name: Sushi rice bowl with tuna
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup short-grain sushi rice; 1/2 cup water; 1 tbsp rice vinegar; 1 tsp sugar; 1/4 tsp salt; 6 oz sushi-grade yellowfin tuna, cubed; 2 oz cucumber, diced; 3 tbsp frozen shelled edamame, thawed; 0.5 oz radishes, thinly sliced; 1 nori seaweed, shredded; 2 tsp light mayonnaise; 1 tsp sriracha

Nutrition

Per serving

467 calories

Protein: 51g; 45% of calories
Carbs: 51g; 45% of calories
Fat: 5g; 10% of calories

Instructions

Prep 20 min · Cook 20 min

Rinse the rice in a fine-mesh sieve until the water runs clear. Combine the rice and water in a small pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let the rice rest, covered, for 5 minutes.
In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved. Fold the vinegar mixture into the warm rice using a spatula. Let the rice cool for 5 minutes while you prepare the remaining ingredients.
In a small bowl, whisk together the light mayonnaise and sriracha until smooth.
Place the seasoned rice in a bowl. Top with the cubed tuna, diced cucumber, thawed edamame, and sliced radishes. Sprinkle with the shredded nori and drizzle with the spicy mayo.

Nutrition

Ingredients

Instructions

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