Name: Deconstructed sushi rice bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup short-grain sushi rice; 1/3 cup water; 2 tsp rice vinegar; 1/2 tsp sugar; 1/4 tsp salt; 7 oz sushi-grade yellowfin tuna, diced; 3.5 oz cucumber, diced; 1 nori seaweed, shredded; 1 3/4 tsp sriracha; 2 tsp low sodium soy sauce

Nutrition

Per serving

440 calories

Protein: 54g; 51% of calories
Carbs: 49g; 46% of calories
Fat: 2g; 3% of calories

Instructions

Prep 15 min · Cook 25 min

Rinse the rice in a fine-mesh sieve until the water runs clear. In a small pot, combine the rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let the rice rest, covered, for 10 minutes.
While the rice rests, stir the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. Fold the vinegar mixture into the warm rice using a spatula, being careful not to mash the grains. Let the rice cool slightly.
Dice the tuna and cucumber. Shred the nori into thin strips or crumble it by hand.
Place the seasoned rice in a bowl. Top with the diced tuna and cucumber. Drizzle with soy sauce and sriracha, then finish with the shredded nori.

Nutrition

Ingredients

Instructions

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