Canned Tuna Sushi Bowl
Super customisable for different family members, a Canned Tuna Sushi Bowl is the perfect quick sushi fix at home.
Equipment
- Medium mixing bowl + spoon
- Measuring spoons + cups or scales
- Chopping board + knife
Ingredients
- 3 x 145g / 5oz tinned tuna in spring water, drained
- 70 g mayonnaise or to taste
- Sriracha to taste, optional for a spicy tuna sushi bowl
- 250 g sticky rice grains to boil OR 500g / 17.64oz pre-cooked microwave sticky rice
FOR THE DRESSING
- 3 tablespoons lemon juice
- 3 tablespoons soy sauce
- Wasabi to taste optional
TO SERVE RECOMMENDATIONS
- Avocado, sliced or diced
- Cucumber, quartered then sliced
- Edamame
- Grated / shredded carrot or canned sweetcorn for non-green veg options
- Pickled ginger slices
- Crispy seaweed thins
- Sliced spring onions
- Sesame seeds
See notes for baby & toddler
Instructions
THE RICE
- If you are using sticky rice grains, start cooking these on the hob now according to the packet instructions. If you are using microwaveable pre-cooked sticky rice, heat that according to packet instructions once you’ve finished your prep. You can eat this sushi bowl with fridge cold or warm sticky rice. Once the rice is cooked, for safety it needs either eating immediately or cooling down quickly and refrigerating until ready to serve.
THE DRESSING
- Mix the dressing ingredients together in a small bowl. Add optional wasabi to your liking and stir through with a mini wire hand whisk (can split into one with wasabi and one without if sharing with kids). Set aside.
THE VEGETABLES
- Prep your veggies now.
THE TUNA
- Mix the drained tuna with the mayonnaise and sriracha if making spicy tuna sushi bowl, to either half or all tuna, depending if you are sharing with younger kids. Add a little salt & pepper.
ASSEMBLE
- Add a heap of rice and tuna to your bowls. Then add in your other add-on choices or let the family compile their own bowls. Drizzle the dressing over all your chosen veggies. Sprinkle with spring onions (can leave off for younger children) and sesame seeds. Serve immediately.
Baby & Toddler
Use skipjack tuna as it’s lower in mercury than other types. make a really simple deconstructed version of these tuna sushi bowls. Serve options, some of the tuna mixture (use skipjack tuna as it’s lower in mercury), a pile of sticky rice, finger-wide slices of avocado (can coat in sesame seeds for an easier grip), cucumber served according to their age and stage, edamame beans, smashed down with the back of a teaspoon, grated carrot, canned sweetcorn.
You don’t need to add any of the extras like the spring onions, pickled ginger, the seaweed thins and even the dressing you can leave off, or just add a sprinkling.
STORAGE
store any Canned Tuna Sushi Bowls leftovers in an air-tight container or resealable food bag in the fridge for up to 24 hours only.
Nutrition
Calories: 780kcalCarbohydrates: 70gProtein: 31gFat: 44gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 23gTrans Fat: 0.04gCholesterol: 47mgSodium: 1133mgPotassium: 1259mgFiber: 15gSugar: 2gVitamin A: 368IUVitamin C: 25mgCalcium: 55mgIron: 4mg
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