EASY TUNA RICE BOWL

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Easy Tuna Rice Bowl image

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

1 cup cooked rice
1 tin (5 ounces) tuna
1 hard-cooked egg, peeled and halved
1 mini cucumber, cut into bite-size pieces
1/2 cup frozen shelled edamame, blanched in boiling water for 2 minutes, drained, and cooled
1 teaspoon toasted sesame seeds
2 tablespoons thinly sliced nori
2 teaspoons soy sauce, preferably low-sodium
1 teaspoon fresh lime juice
1 tablespoon extra-virgin olive oil
Freshly ground pepper

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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