TUNA SUSHI SALAD BOWL

SERVES 4 PREP 15 MIN­UTES

Super Food Ideas - - THIS MONTH -

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.

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