Tuna Rice Bowl
A quick and nutritious Tuna Rice Bowl that combines lean protein with creamy avocado and crisp cucumber, all drizzled with savory soy sauce and sesame oil.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
- Diet: Pescatarian
Ingredients
Scale
- 1 cup cooked rice
- 1 can tuna, drained
- 1 avocado, sliced
- 1/2 cucumber, sliced
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 green onion, chopped
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Build your rice base in a bowl, placing the cooked rice as the foundation.
- Layer on the tuna, flaking it slightly for even distribution.
- Create a colorful toppings trio with sliced avocado and cucumber.
- Drizzle soy sauce and sesame oil over the bowl.
- Add chopped green onion, salt, and pepper on top.
- Garnish with sesame seeds for added crunch.
- Serve immediately and enjoy!
Notes
Leftovers can be stored in an airtight container for up to 2 days. To prevent avocado from browning, squeeze lemon juice over slices before storing.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 40mg
Find it online: https://thestationrecipes.com/tuna-rice-bowl-recipe/