TUNA SUSHI SALAD BOWL
SERVES 4 PREP 15 MINUTES
COOK 15 MINUTES
2 cups white long-grain rice
425g can tuna in oil, drained
2 green onions, thinly sliced
2 tablespoons finely chopped fresh flat-leaf parsley leaves
¼ cup salt-reduced soy sauce
¼ cup mirin
2 teaspoons caster sugar
1 teaspoon sesame oil
½ teaspoon sesame seeds, toasted
¼ iceberg lettuce, finely shredded
1 avocado, sliced
1 Lebanese cucumber, sliced
1 sheet nori seaweed, finely sliced (optional) Pickled ginger and
¹⁄³ cup Japanese-style mayonnaise, to serve 1 Cook rice following absorption method on packet.
2 Meanwhile, using a fork, flake tuna into large chunks. Place tuna in a bowl. Add onion and parsley. Toss to combine. Combine soy sauce, mirin, sugar, oil and sesame seeds in small jug. Stir until sugar has dissolved. Set aside.
3 Arrange rice, lettuce, avocado, cucumber and tuna mixture in serving bowls. Top with nori, if using. Serve with dressing, ginger and mayonnaise. NUTRITION: (per serve) 3534kj; 36g fat; 5.9g sat fat; 27g protein; 97.6g carbs; 4.7g fibre; 35mg chol; 1027mg sodium.