Tuna Sushi Bowl
This deconstructed tuna sushi bowl is high in protein, satisfying, and full of flavor. You can whip it up in minutes and even eat it cold on the go, making it the perfect lunch option for busy days!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving
Ingredients
FOR THE RICE
1/2 cup white rice
1 teaspoon coconut aminos or low-sodium soy sauce
FOR THE TUNA
3 ounce tuna pouch (I like this brand)
1 ounce mashed avocado (I use 1/2 of these cups)
1 tablespoon light mayonnaise
1 teaspoon rice vinegar
1 teaspoon sriracha
TOPPINGS
1 mini cucumber, finely diced
everything bagel sesame seasoning
other options: chopped green onion, shelled edamame, matchstick carrots
Instructions
Cook the rice according to package instructions and allow to cool, preferably in the refrigerator for 4 hours to overnight.
In a bowl, combine the tuna, mashed avocado, mayonnaise, rice vinegar, and sriracha until well combined. Add the cooled rice on top and drizzle with coconut aminos or low-sodium soy sauce. Top with diced cucumber, everything bagel seasoning, and any other toppings you would like.
Notes
Serving: 1 bowl, Calories: 384, Carbohydrates: 49 g, Protein: 29 g, Fat: 8 g, Cholesterol: 40 mg, Fiber: 2.5 g, Sugar: 5 g
If you make this recipe, share and tag @lizlovegrowswild on Instagram!
Find it online: https://lovegrowswild.com/2025/01/tuna-sushi-bowl/