Tuna Crunch Sushi Bowls

Ingredients

• 2 cans tuna, drained
• 370 g cooked sushi rice
• 140 g diced cucumber
• 95 g shredded carrots
• 30 ml soy sauce mixed with 15 ml mayo
• 1 sheet nori, sliced and 3 g sesame seeds
• 15 ml oil
• salt
• black pepper

Method

1. Step 1

   Prepare 370 g cooked sushi rice and keep it warm.

2. Step 2

   Season 2 cans tuna, drained with salt and black pepper.

3. Step 3

   Heat the oil in a skillet over medium-high heat, add the protein, and cook it until browned and cooked through.

4. Step 4

   Cook 140 g diced cucumber and 95 g shredded carrots in the same pan for 2 to 3 minutes until crisp-tender.

5. Step 5

   Stir in 30 ml soy sauce mixed with 15 ml mayo and cook everything for 1 minute so the sauce coats the pan ingredients.

6. Step 6

   Divide the 370 g cooked sushi rice between bowls and top it with the cooked mixture.

7. Step 7

   Finish each bowl with 1 sheet nori, sliced and 3 g sesame seeds and serve them right away.