Asian Tuna Rice Bowls
Asian Tuna Rice Bowls
Rate this RecipeIngredients
- 425 g canned tuna in oil, brine or spring water
- 2 tablespoons kewpie mayonnaise
- sriracha good squeeze, depending on how hot you like it
- 2 cups rice brown or white, cooked
- 1 cup green cabbage finely shredded
- 1 cup purple cabbage finely shredded
- 1 lebanese cucumber diced
- 1 carrot large, grated
- 1/2 cup edamame beans thawed
- 3–4 spring onions finely sliced
- 1/2 cup mint leaves and/or coriander leaves, roughly chopped
- sesame seeds toasted
- lime wedges to serve
Instructions
- In a bowl, combine the tuna, kewpie mayo and a good squeeze of sriracha (adjust to your heat preference).
- Divide the cooked rice among four bowls. Top with the shredded cabbage, cucumber, carrot, edamame beans and spring onion.
- Spoon the tuna mix over the veggies, then garnish with mint/coriander, toasted sesame seeds, a squeeze of lime and extra sriracha if desired.
Keywords
