- 1½ cups cooked rice (from about ½ cup uncooked; white or brown as preferred)
- ½ cup diced cucumber (I leave skin on; peel if desired)
- ½ cup frozen shelled edamame, thawed*
- ½ cup shredded carrot (about 1 small carrot)
- 1 (5-ounce) can chunk light tuna**, drained and flaked (packed in water or oil as preferred)
- ½ cup guacamole*** (may use homemade or store-bought)
- 2 tablespoons chopped fresh cilantro (omit if not a fan)
- 2 tablespoons sriracha, or to taste
Budget Sushi Bowls
Yield: 2 servings (recipe can be scaled easily)
Quick and easy to make with canned tuna, these wholesome bowls are perfect for a speedy weeknight meal or packable lunch.
Ingredients
Instructions
Place ¾ cup of cooked rice in the bottom of two individual bowls. Top each bowl with half of the remaining ingredients, placing in piles around the perimeter of each bowl.
Finish with a drizzle of sriracha and a sprinkle of cilantro. Stir all together and dig in!
Notes
*You may cook the edamame according to the package directions, but like frozen peas, frozen, shelled edamame may be used when simply thawed. You may run it under water to expedite thawing.
**Feel free to mix things up and use canned wild salmon. Also, if you’ve cooked fresh tuna or salmon and have some leftover, these bowls provide an ideal way to stretch the leftovers. Simply break into chunks and add to the bowls.
***I often make a speedy one-avocado guac for this. As an option to guacamole, you could use spicy mayo and add chopped avocado, if desired.
Meal prep: The bowls will stay fresh for three days when refrigerated in air-tight containers.