Food & Cooking Recipes Ingredients Seafood Recipes Easy Tuna Rice Bowl By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 1 Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll. It makes a satisfying packed lunch and takes just 10 minutes to prepare. Ingredients 1 cup cooked rice 1 tin (5 ounces) tuna 1 hard-cooked egg, peeled and halved 1 mini cucumber, cut into bite-size pieces ½ cup frozen shelled edamame, blanched in boiling water for 2 minutes, drained, and cooled 1 teaspoon toasted sesame seeds 2 tablespoons thinly sliced nori 2 teaspoons soy sauce, preferably low-sodium 1 teaspoon fresh lime juice 1 tablespoon extra-virgin olive oil Freshly ground pepper Directions Place rice in the bottom of a resealable container. Top with tuna, egg, cucumber, edamame, sesame seeds, and nori. For the dressing, whisk together soy sauce, lime juice, and oil. Season with pepper. Keep refrigerated until 30 minutes before serving. Armando Rafael Cook's Notes We love Safe Catch wild albacore tuna, available at thrivemarket.com; it's sustainably harvested and the lowest-mercury tuna on the market. Print