Tuna Sushi Bowl

Ingredients:

• 1.5 cups sushi rice, or regular rice
• 2 cups edamame beans
• 2-4 cans Ocean’s Chunk Light Tuna, either 1/2 or 1 can per serving
• 2-4 avocado, either 1/2 or 1 avocado per serving
• 4 tbsp soy sauce
• 4 tbsp optional: furikake
• optional: sliced cucumbers

Instructions:

1. Cook your sushi rice as directed on its packaging.
2. In a bowl, combine the rice with furikake then top with edamame beans, Chunk Light Tuna, avocado, soy sauce, and cucumbers.
3. Serve immediately

To Meal Prep:

1. Pack the rice and edamame together in a container and in two small container, pack soy sauce and the furikake.
2. Bring along 1/2 or 1 avocado and either a full can of tuna or half.
3. When ready, reheat the rice and edamame by sprinkling 1 tbsp of water onto the rice and cover with a damp paper towel and microwave for 60 seconds. Then add in the toppings.

Notes

1. Sushi rice doesn’t last too long in the fridge so I only prep up to 2-3 days for sushi rice. If I need a longer prep, I’ll use regular non-sushi rice!
2. 1 cup uncooked rice yields approximately 3 cups of cooked right.