Northmart - NWC

Ingredients

Spicy tuna roll bowl is so darn good! This bowl will satisfy that sushi craving without all the work.  

Rice Base

• 2 cups long grain parboiled rice (also known as converted rice) or quinoa or barley
• ¼ cup white vinegar
• 2 tablespoons brown or white sugar

Topping Ideas

• 2 cans light tuna, drained and mashed
• 2 carrots, shredded or 1 cup canned corn niblets, rinsed & drained
• 1 cucumber, diced or 1 head romaine lettuce, sliced thinly
• 1 soft avocado or 2 hard boiled eggs, sliced
• 2 green onions, thinly sliced or ½ cup white onion, chopped
• ½ cup canned jalapeno peppers, chopped
• 2 tablespoons toasted sunflower or sesame seeds or chia seeds
• 8 dried seaweed snack sheets, sliced or crumbled

Dressing

• 4 tablespoons mayonnaise or whipped dressing, preferably low fat
• 3 tablespoons lemon juice
• 2 - 4 tablespoons hot sauce (adjust to your taste)
• 1 teaspoon soy sauce

Directions for Preparation

1. Make the rice/quinoa or barley according to the package directions. Meanwhile prepare the toppings.
2. Once the rice is cooked, transfer to a big bowl to let cool for 5 minutes. Meanwhile prepare the dressing by stirring all the ingredients together in a small bowl.
3. Once the rice is cooler, mix the vinegar and the sugar until the sugar dissolves. Stir into the rice until all the liquid is absorbed.
4. To build your bowl, place about 1 cup of the seasoned sushi rice in a bowl, then top with the fish, toppings of your choice then drizzle with the dressing.