Ingredients
1 cup cooked rice (white or brown)
1 can water-packed tuna (5 ounces), drained
1 cup steamed edamame, lightly salted
1 medium cucumber, thinly sliced
1 avocado, sliced
2 tablespoons low-sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon fresh grated ginger
1 tablespoon toasted sesame seeds
1 red chili, thinly sliced (optional)
Instructions
Rinse rice and cook according to package instructions
Steam edamame for 5 minutes, salt lightly
Mix soy sauce, rice vinegar, sesame oil, and ginger in a small bowl
Flake tuna into a bowl
Arrange rice, tuna, steamed edamame, cucumber, and avocado in serving bowls
Drizzle dressing over each bowl and sprinkle with sesame seeds and chili (if using)
Notes
Use frozen edamame as a shortcut
Substitute snap peas or shredded carrots for cucumber
Store leftovers in airtight containers for up to 2 days
Add a squeeze of lime juice for extra brightness
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: Fusion
- Diet: Low Sodium
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 2g
- Sodium: 1500mg
- Fat: 16g
- Saturated Fat: 2.5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 60mg