Japanese Tuna & Cucumber Rice Bowl

Japanese · 30 min · Fish · pescatarian, dairy-free

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Ingredients

• 2 cups Cooked sushi rice
• 1 can (5 oz) Canned tuna in water
• 1 large Cucumber
• 2 tbsp Soy sauce
• 1 tbsp Mayonnaise
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tsp Sesame seeds

Method

1. Cook the sushi rice according to package instructions and let it cool slightly.
2. While rice is cooking, peel and thinly slice the cucumber.
3. In a bowl, mix canned tuna with mayonnaise, soy sauce, rice vinegar, and sesame oil to create the tuna mixture.
4. Divide the warm rice into four bowls.
5. Top each bowl with the tuna mixture and sliced cucumber.
6. Sprinkle sesame seeds over each bowl for garnish.
7. Serve immediately for a fresh, flavorful lunch.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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