Tuna Sushi Bowl

• Seafood

  • 2 cans Genova albacore tuna in olive oil

• Produce

  • 1 Avocado
  • 1 Cucumber
  • 1 tsp Garlic
  • 1 tsp Ginger
  • 2 Green onions
  • 1 Pickled ginger

• Condiments

  • 1 tsp Honey
  • 1/4 cup Mayonnaise
  • 1 tsp Soy sauce
  • 2 tbsp Soy sauce or tamari
  • 1 tsp Sriracha

• Pasta & Grains

  • 1 cup Grain rice, medium

• Baking & Spices

  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 2 tsp Rice vinegar

Found on neighborfoodblog.com

Ingredients

• 1 cup medium grain rice
• 2 cans Genova Albacore Tuna in Olive Oil, drained
• 2 Tablespoons soy sauce or tamari
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 cucumber, sliced
• 1 avocado, seeded and chopped
• 2 green onions, green parts sliced thin
• ¼ cup mayonnaise
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon Sriracha (or more if you like it spicier)
• Pickled ginger, for serving
• Toasted sesame seeds, for garnish

Directions

• Add the rice to a sauce pan along with 2 cups of water and a generous pinch of salt. Bring the mixture to a boil, then reduce heat, cover, and simmer for 9-11 minutes, or until the water is all soaked up and rice is tender. Remove from heat and set aside.
• In a medium bowl, whisk together the soy sauce, garlic, ginger, rice vinegar, and honey. Toss it with the tuna. Add the tuna to a skillet and cook over medium high heat for 2-3 minutes. Remove from heat.
• In another small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and Sriracha.
• To make the bowls, divide the rice between two bowls. Top with the tuna, cucumber slices, and avocado. Sprinkle with green onions and toasted sesame seeds. Drizzle with spicy mayo and serve with pickled ginger, if desired.