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Tuna Rice Bowls
Quick, customisable rice bowls loaded with pantry and freezer staples.
Course Main Course
Cuisine Japanese
Keyword seafood, tuna
Prep Time 7 minutes minutes
Total Time 7 minutes minutes
Servings 4 people
- 2 large tins tuna drained
- 2 microwave rice pouches
- Soy sauce
- Cucumber sliced
- Edamame
- Avocado sliced
- Grated carrot
Heat the rice pouches according to packet directions.
Divide the rice between bowls.
Top with tuna and whatever salad ingredients you have available.
Drizzle generously with soy sauce before serving.
Tip: A spoonful of mayo mixed with a little sriracha makes a delicious sauce.
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- choose plain rice pouches
- choose tuna in spring water or olive oil
Always check ingredient labels, as brands vary.