Name: Tuna sushi rice bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup short-grain white rice, rinsed; 1/3 cup water; 1 tbsp rice vinegar; 1 tsp sugar; 1/2 tsp salt; 6 oz sushi-grade yellowfin tuna, cubed; 2 oz cucumber, diced; 1 oz radishes, thinly sliced; 1 nori seaweed, shredded; 1 1/2 tsp low-sodium soy sauce; 1 green onion, thinly sliced; 1 1/2 tsp mayonnaise; 1 3/4 tsp sriracha

Nutrition

Per serving

458 calories

Protein: 47g; 42% of calories
Carbs: 50g; 45% of calories
Fat: 7g; 13% of calories

Instructions

Prep 15 min · Cook 30 min

In a small saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes. Do not lift the lid. Remove from heat and let rest, covered, for 5 minutes. Done when tender and water is absorbed.
While the rice rests, whisk the rice vinegar, sugar, and salt together in a small bowl until dissolved. Transfer the warm rice to a plate or bowl, drizzle with the vinegar mixture, and fold gently to combine. Let it cool slightly.
Whisk the mayonnaise and sriracha together in a small bowl. Just before serving, toss the cubed tuna with the soy sauce in a separate bowl.
Place the seasoned rice in a serving bowl. Arrange the tuna, cucumber, and radishes on top. Garnish with shredded nori and green onions, then drizzle with the sriracha mayo.

Nutrition

Ingredients

Instructions

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