Name: Tuna sushi rice bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/4 cup water; 1 tbsp rice vinegar; 1/2 tsp sugar; 3/4 tsp salt; 7 oz sushi-grade yellowfin tuna, cut into 1/2-inch cubes; 3.5 oz cucumber, thinly sliced; 1 tbsp light mayonnaise; 1 tsp sriracha; 1 nori seaweed, shredded

Nutrition

Per serving

451 calories

Protein: 53g; 48% of calories
Carbs: 45g; 42% of calories
Fat: 5g; 10% of calories

Instructions

Prep 15 min · Cook 20 min

Combine the rice and water in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Done when tender and water is absorbed.
In a small bowl, whisk together the rice vinegar, sugar, and half the salt. Add the sliced cucumber and toss to coat; let sit while the rice finishes.
In another small bowl, stir together the light mayonnaise and sriracha until smooth.
Fluff the cooked rice with a fork and stir in the liquid from the cucumber bowl and the remaining salt.
Place the seasoned rice in a bowl. Top with the cubed tuna and the pickled cucumbers. Drizzle with spicy mayo and garnish with shredded nori. Done when tuna is cold and fresh, 145°F.

Nutrition

Ingredients

Instructions

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