This is another super easy Tuna dish that is delicious, nutritious and inexpensive. Please use Japanese Short Grain Rice. I used to make this Rice Bowl dish using unseasoned Rice, but Sushi Rice definitely tastes better.


1 Serving


Sushi Rice
200g cooked Japanese Short Grain Rice *should be hot
2 teaspoons Sugar
3 teaspoons Rice Vinegar
1/5 teaspoon Salt *slightly less than 1/4 teaspoon

1 can (95g) Tuna *I used Tuna in Springwater
1 tablespoon Japanese Mayonnaise
1/2 teaspoon Wasabi Paste *OR as required
1/2 to 1 teaspoon Soy Sauce *depending on the saltiness of Canned Tuna
Salad Vegetables *Today I used Iceberg Lettuce, Cucumber, Frozen Sweet Corn Kernels
*Note: Other suggestions include Cabbage, Carrot, Sprouts, Edamame, etc.
1/4 sheet Toasted Nori *cut into thin strips OR torn into small pieces

  1. Place hot cooked Short Grain Rice in a bowl, that can be a serving bowl. Mix Rice Vinegar, Sugar and Salt in a small bowl, and add it to the hot Rice. Mix well, then set aside.
  2. Drain the Canned Tuna and place in a small bowl. Add Japanese Mayonnaise, Wasabi and Soy Sauce, and mix well. Cut Salad Vegetables into thin strips or pieces in the size that is easy to eat with Rice.
  3. Cover the rice with Salad Vegetables, place the Tuna mixture on top, sprinkle with Nori, and enjoy.