Ingredients
Scale
- 1 cup sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 (5 oz) can high-quality tuna (packed in water)
- 1 ripe avocado, sliced
- 1 English cucumber, julienned
- 2 medium carrots, shredded
- 2 tablespoons low-sodium soy sauce
Instructions
- Rinse sushi rice under cold water until clear; cook with water according to package instructions.
- Once cooked, transfer rice to a bowl and gently mix in rice vinegar.
- While rice cools, prepare toppings: slice avocado, julienne cucumber, and shred carrots.
- In serving bowls, place a scoop of seasoned rice as the base. Top with canned tuna and arrange avocado, cucumber, and carrots on top.
- Drizzle with soy sauce or serve on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 40mg