EASY TUNA RICE BOWL
Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll. It makes a satisfying packed lunch and takes just 10 minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 10m
Number Of Ingredients 11
Steps:
- Place rice in the bottom of a resealable container. Top with tuna, egg, cucumber, edamame, sesame seeds, and nori. For the dressing, whisk together soy sauce, lime juice, and oil. Season with pepper. Keep refrigerated until 30 minutes before serving.
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Nb khan
[email protected]This was a quick and easy meal to make. The flavors were great and I will definitely be making this again.
Verlet Jerome
[email protected]I love how customizable this recipe is. I added some chopped carrots and peas to my bowl and it was delicious.
Faze milarz
[email protected]This dish was a bit too salty for my taste. I would recommend using less soy sauce.
Emmanuel Amo-Darkwa (TJ Storm)
[email protected]The instructions were easy to follow and the dish turned out great. I would recommend this recipe to anyone who loves tuna rice bowls.
Frank Arnaudville
[email protected]This recipe is a great way to use up leftover tuna. I also added some chopped cucumber and avocado. It was a refreshing and healthy meal.
Hossain44 Babu
[email protected]I made this for lunch today and it was delicious! The tuna was perfectly cooked and the rice was fluffy. I'll definitely be making this again.
Me Sawn Hasan
[email protected]This dish was a bit bland for my taste. I added some extra spices and it was much better.
Misty Westrom
[email protected]I love tuna rice bowls because they're so versatile. You can add whatever vegetables and toppings you like. This recipe is a great starting point, but feel free to get creative and make it your own.
the guava fruit of guava juice
[email protected]This tuna rice bowl was a hit with my family. The flavors were amazing and it was so easy to make. I'll definitely be making this again.