Tuna, crisp vegetables, and zesty sauce over sushi rice for a fast and vibrant Hawaiian-inspired meal.
# What You Need:
→ Protein
01 - One 5-ounce can tuna in water, drained
→ Rice Base
02 - 2 cups cooked sushi rice
→ Vegetables & Toppings
03 - 1/2 cup diced cucumber
04 - 1/2 ripe avocado, sliced
05 - 1/4 cup shredded carrots
06 - 1/4 cup shelled edamame beans, cooked
07 - 2 radishes, thinly sliced
08 - 2 tablespoons thinly sliced scallions
09 - 1 teaspoon sesame seeds, white or black
→ Dressing
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sesame oil
13 - 1 teaspoon sriracha (optional)
14 - 1/2 teaspoon honey or maple syrup
# How to Cook:
01 - In a small bowl, vigorously whisk together soy sauce, rice vinegar, sesame oil, sriracha, and honey or maple syrup until well combined.
02 - In another bowl, gently flake the drained tuna, then toss with 1 tablespoon of the prepared dressing. Set aside.
03 - Divide the cooked sushi rice evenly into two serving bowls.
04 - Arrange cucumber, avocado, carrots, edamame, radishes, and scallions attractively over the rice in both bowls.
05 - Spoon the dressed tuna over each bowl, positioning it at the center or to one side as desired.
06 - Drizzle the remaining dressing over all components, then garnish each bowl with sesame seeds. Serve immediately.
