Tuna salad sushi bowl

Love sushi but hate the roll? Save time tonight with this quick and delicious tuna salad sushi bowl!

  • 30 mins preparation
  • Serves 4
  • Print


Tuna salad sushi bowl
  • 1/3 cup (80ml) teriyaki sauce
  • 1/3 cup (80ml) rice vinegar
  • 1 tablespoon finely grated fresh ginger
  • 450 gram packaged brown microwave rice
  • 2 185g cans tuna in springwater, drained
  • 1 lebanese cucumber (130g), halved lengthways, seeded, sliced thinly lengthways
  • 1 large avocado (320g), sliced thinly
  • 1 large carrot (180g), cut into matchsticks
  • 1/3 cup (90g) drained pickled ginger, sliced thinly
  • 1 tablespoon sesame seeds, toasted
  • 1/2 sheet toasted seaweed (nori), shredded finely


Tuna salad sushi bowl
  • 1
    Combine sauce, vinegar and ginger in a small bowl.
  • 2
    Reheat rice following packet instructions.
  • 3
    Combine warm rice and half the dressing in a bowl.
  • 4
    Serve rice with tuna, cucumber, avocado, carrot and pickled ginger. Drizzle with remaining dressing; sprinkle with sesame seeds and seaweed.

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