No-Fuss Sushi
- Ready In: 32 minutes
- Prep Time: 20 minutes
- Cooking Time: 12 minutes
- Serves: 4
This meal is based on a couple of cans of tuna plus rice, edamame, avocado and cucumber, and is ready in a jiffy. Easy. If there are only two of you, either halve the recipe or save the leftovers for another meal.
Ingredients
- 1 cup frozen edamame (young soy beans), defrosted
- 200 g tinned tuna, drained
- 1 avocado, diced
- 8 nori chips or 1 nori sheet, cut into 8 pieces
- 1 Lebanese cucumber, sliced into thin ribbons
- 1 tablespoon salt-reduced soy sauce
- 2 cups cooked brown rice
- 1 tablespoon sesame seeds, black or white
- OPTIONAL
- Wasabi
- Pickled Ginger
Nutrition per serve
1255 kJ (240 Calories), 17 g protein, 9 g fat (including 2 g saturated fat), 33 g carbohydrate (including 2 g sugars), 8 g fibre, 235 mg sodium. Read our nutrition rating system.
Directions
- Arrange ingredients evenly among 4 individual plates or bowls.
- Drizzle with soy sauce and sprinkle with sesame seeds to serve.
Variations
- To transform this into a poke bowl, substitute diced raw tuna or salmon for the tinned tuna.
- To save time, you can buy pre-cooked brown rice in sachets, or even cook the rice the night before so you’re ready to assemble. Or use the rice that’s left over from another meal.
- To save time, buy frozen pre-shelled edamame.
Credit
Recipe created and photographed by Helena Dowdall. You’ll find more of Helena’s work at her website.
