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.
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
- 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.
- 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.
- Cover the rice with Salad Vegetables, place the Tuna mixture on top, sprinkle with Nori, and enjoy.