Japanese Tuna & Cucumber Rice Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 30 min · Fish · pescatarian, dairy-free
350 cal
20g protein
45g carbs
10g fat
per serving · estimated
Ingredients
- 1 cup Cooked sushi rice
- 1 can (5 oz) Canned tuna in water
- 1 large Cucumber
- 1 tbsp Soy sauce
- 1/2 tbsp Mayonnaise
- 1/2 tbsp Rice vinegar
- 1/2 tsp Sesame oil
- 1/2 tsp Sesame seeds
Method (tap to check — screen stays awake)
- Cook the sushi rice according to package instructions and let it cool slightly.
- While rice is cooking, peel and thinly slice the cucumber.
- In a bowl, mix canned tuna with mayonnaise, soy sauce, rice vinegar, and sesame oil to create the tuna mixture.
- Divide the warm rice into four bowls.
- Top each bowl with the tuna mixture and sliced cucumber.
- Sprinkle sesame seeds over each bowl for garnish.
- 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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