Japanese Style Tuna & Corn Rice Bowls
You'll forget all about buying lunch during the week with this easy recipe for work lunches. These Japanese-style Tuna Rice Bowls are easily prepped and perfect for a delicious meal at home or on your lunch break.
Ingredients
- 1 sweetcorn
- 425 grams tuna in springwater
- 1/4 cup chopped coriander
- 1 avocado, halved and sliced
- 1/4 cup Japanese mayo
- 1 1/2 cup wild rice, cooked
- 1 pinch salt and pepper
- 2 cups japanese slaw, dressed
- 1 sweetcorn
- 425 grams tuna in springwater
- 1/4 cup chopped coriander
- 1 avocado, halved and sliced
- 1/4 cup Japanese mayo
- 1 1/2 cup wild rice, cooked
- 1 pinch salt and pepper
- 2 cups japanese slaw, dressed
- Step 1 of 3In a pot of boiling salted water, cook the corn for 5 minutes. Remove, cool for a few minutes then using a sharp knife remove the kernels.
- Step 2 of 3Drain the tuna and place into a bowl with the corn, season with salt and pepper.
- Step 3 of 3Into two serving bowls place the rice, tuna, avocado and slaw. Sprinkle it with coriander and a drizzle of Japanese mayo.
Method
- Step 1 of 3In a pot of boiling salted water, cook the corn for 5 minutes. Remove, cool for a few minutes then using a sharp knife remove the kernels.
- Step 2 of 3Drain the tuna and place into a bowl with the corn, season with salt and pepper.
- Step 3 of 3Into two serving bowls place the rice, tuna, avocado and slaw. Sprinkle it with coriander and a drizzle of Japanese mayo.
Nutrition per serving
1873 Kilojoules
Protein32 grams
Fat25 grams
Carbs18 grams
Sugars4 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 3In a pot of boiling salted water, cook the corn for 5 minutes. Remove, cool for a few minutes then using a sharp knife remove the kernels.
- Step 2 of 3Drain the tuna and place into a bowl with the corn, season with salt and pepper.
- Step 3 of 3Into two serving bowls place the rice, tuna, avocado and slaw. Sprinkle it with coriander and a drizzle of Japanese mayo.