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Tuna sushi rice bowl
Fruit and vegetables
100g/3½oz
red cabbage
, thinly sliced
20cm/8in piece
cucumber
, seeds removed and cut into 3mm thick half-moons
1 tbsp finely chopped
red onion
pickled
ginger
Tins, packets and jars
250g pouch microwave
sushi rice
(or 75g/2½oz dried
sushi rice
, cooked to packet instructions)
100g
tinned tuna
, drained if necessary
2 tsp Japanese-style
mayonnaise
(or regular
mayonnaise
)
2 toasted
nori
sheets, each cut into 6 rectangles
Cooking ingredients
2 tsp
rice wine
vinegar
1 tsp
sugar
(caster or granulated)
¼ tsp
salt
1 tbsp
rice wine
vinegar
1 tsp
black sesame seeds
or furikake
½ tsp
sesame oil
Back to recipe
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