Lazy Sushi Bowl
Lazy Sushi Bowl
Ingredients
- 4 cups cooked sushi rice
- 1/2 teaspoon salt, or to taste
- 2 cans canned tuna, drained
- 1/4 cup masago
- 1 cucumber, small, diced
- 1/2 cup mayonnaise, or to taste
- 1/4 cup organic seaweed, crumbled
- 2 tablespoons Sriracha, or to taste
- 1 tablespoon black sesame seeds, for garnish
- 8 nori sheets, for serving
Instructions
- 1
Scoop the cooked sushi rice into a large mixing bowl.
⏱️ 1 min
- 2
Season the rice with salt, grinding it directly over the rice.
⏱️ 1 min
- 3
Open and drain the two cans of tuna. Add the tuna to the rice in the mixing bowl.
⏱️ 1 min
- 4
Add the masago to the bowl with the rice and tuna.
⏱️ 1 min
- 5
Cut the small cucumber lengthwise into two halves. Then, cut each half lengthwise again into long strips. Dice these strips into small cubes.
⏱️ 2 min - 6
Add the diced cucumber to the bowl with the other ingredients.
- 7
Squeeze mayonnaise directly into the bowl with the ingredients.
⏱️ 1 min
- 8
Use a spoon to thoroughly mix all the contents in the bowl until well combined.
⏱️ 1 min
- 9
Crumble the organic seaweed over the mixture in the bowl. Mix again with the spoon to incorporate the seaweed.
⏱️ 1 min
- 10
Squeeze Sriracha sauce into the mixture. Mix thoroughly one last time to ensure all ingredients are evenly distributed.
⏱️ 1 min
- 11
To serve, form a portion of the prepared sushi bowl mixture into a dome shape and place it into a serving bowl. Sprinkle black sesame seeds generously over the top as a garnish. Serve with nori sheets on the side. To eat, take a nori sheet, scoop some of the sushi bowl mixture onto it, and consume it like a wrap.
Kitchen Tools
Nutrition Facts (per serving)
Lazy Sushi Bowl
- 4 cups cooked sushi rice
- 1/2 teaspoon salt, or to taste
- 2 cans canned tuna, drained
- 1/4 cup masago
- 1 cucumber, small, diced
- 1/2 cup mayonnaise, or to taste
- 1/4 cup organic seaweed, crumbled
- 2 tablespoons Sriracha, or to taste
- 1 tablespoon black sesame seeds, for garnish
- 8 nori sheets, for serving
Instructions
- 1
Scoop the cooked sushi rice into a large mixing bowl.
⏱️ 1 min - 2
Season the rice with salt, grinding it directly over the rice.
⏱️ 1 min - 3
Open and drain the two cans of tuna. Add the tuna to the rice in the mixing bowl.
⏱️ 1 min - 4
Add the masago to the bowl with the rice and tuna.
⏱️ 1 min - 5
Cut the small cucumber lengthwise into two halves. Then, cut each half lengthwise again into long strips. Dice these strips into small cubes.
⏱️ 2 min - 6
Add the diced cucumber to the bowl with the other ingredients.
- 7
Squeeze mayonnaise directly into the bowl with the ingredients.
⏱️ 1 min - 8
Use a spoon to thoroughly mix all the contents in the bowl until well combined.
⏱️ 1 min - 9
Crumble the organic seaweed over the mixture in the bowl. Mix again with the spoon to incorporate the seaweed.
⏱️ 1 min - 10
Squeeze Sriracha sauce into the mixture. Mix thoroughly one last time to ensure all ingredients are evenly distributed.
⏱️ 1 min - 11
To serve, form a portion of the prepared sushi bowl mixture into a dome shape and place it into a serving bowl. Sprinkle black sesame seeds generously over the top as a garnish. Serve with nori sheets on the side. To eat, take a nori sheet, scoop some of the sushi bowl mixture onto it, and consume it like a wrap.