Japanese Style Tuna & Corn Rice Bowls

Japanese Style Tuna & Corn Rice Bowls

  • Preparation time

    15 mins
  • Cook time

    5 mins
  • Serves 2

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.

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.

Ingredients

  • Cob of corn - 1
  • Cooked wild rice - 1 ½ cup
  • Tuna in springwater - 425 g
  • Countdown Japanese Slaw, dressed - 2 cups
  • Chopped coriander - ¼ cup
  • Avocado, halved and sliced - 1
  • Salt, to season
  • Pepper, to season
  • Japanese mayo, to serve - ¼ cup

Method

  1. In 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.

  2. Drain the tuna and place into a bowl with the corn, season with salt and pepper.

  3. Into two serving bowls place the rice, tuna, avocado and slaw. Sprinkle it with coriander and a drizzle of Japanese mayo.

PER SERVE • Energy 1873.3kJ • Protein 32.8g • Total Fat 25.5g • Saturated Fat 4.3g • Carbohydrates 18.7g • Sugars 4.5g • Sodium 455.3mg

Dietary and nutritional info supplied by NZ Nutrition Foundation