Budget Sushi Bowls (with canned tuna)
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.  


  • 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


  1. 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!


*You may cook the edamame according to the package directions, but like frozen peas, frozen, shelled edamame is delightful when simply thawed. Feel free to run under water to expedite thawing.

**I often make a speedy one-avocado guac for this. (Happy to share that recipe soon!) 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.

More recipes at FountainAvenueKitchen.com