Food & Cooking Recipes Ingredients Seafood Recipes Easy Tuna Rice Bowl Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 16, 2017 Print Rate It 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. Rate it Print