Easy Tuna Rice Bowl

Prep Time:
10 mins
Total Time:
10 mins

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.


  • 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


  1. 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.

    sushi grain bowl
    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.

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