Sushi… love it or hate it? We LOVE it in our house.
We’ll eat it out.
We’ll it it in.
We’ll even eat it with a grin.
Hehe… Dr. Suess for the win!
We’ve made sushi at our house a few times and really enjoy. It gets kind of messy, but tastes amazing. Since I’m pregnant, raw sushi is out. But that doesn’t mean the taste of sushi is completely out too.
Nope, sushi is IN! Sushi bowls that is. They make for a quick, healthy and easy dinner, especially if you use a rice cooker like I did. I made a batch of compromise rice – half white, half brown. I put 1 cup of each into my rice cooker with just under 5 cups of water and a pinch of salt. I knew I’d need some extra water for the brown rice, but I had just a tad too much. I think I’ll try 4.5 cups of water the next time.
I feel like not much of a recipe is needed for this. More of an outline of what we put into our sushi bowls. Here you go!
Tuna sushi bowls
Makes enough for 3-4 people, depending on how hungry you are
- 2 cups uncooked rice (white, brown or both)
- 2 cans of tuna in water, drained
- 1/3-1/2 cup mayo
- 2-4 tbsp sriracha (depending on your taste)
- 1 cucumber, peeled and diced into thin sticks
- 1 carrot, peeled and diced into thin sticks
- 2 avocados, sliced
- 1/2 package toasted sesame nori, chopped (mine came from Costco)
- Cook your rice according to the package directions (rice cooker or stove top).
- Mix together the tuna, mayo and sriracha in a bowl. Taste and add more sriracha if you need it.
- Once your rice is ready, time to serve up your food. Layer rice, cucumber and carrot, tuna, avocado and then nori. Dig in!
This dinner is deceivingly filling. If you prep everything ahead, it just take a couple minutes to throw together once your rice is ready.
Winner, winner, sushi dinner!
Are you a sushi fan? Have you ever made it at home or is it a dinner out special treat?