Tuna Rice Bowl Recipe
Recipe By Martha Stewart
Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll. It makes a satisfying packed lunch and takes just 10 minutes to prepare.
4.4
20 Rating -
Rate
Non Vegdiet
10minstotal
10m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Tuna Rice Bowl Recipe
- 1 cup Cooked Rice
- 1 tin Tuna
- 1 Hard cooked egg, peeled and halved
- 1 piece Mini cucumber, cut into bite size
- 1/2 cup Frozen shelled edamame, blanched in boiling water for 2 minutes, drained, and cooled
- 1 teaspoon Toasted Sesame Seeds
- 2 tablespoon Thinly sliced nori
- 2 teaspoon Soy sauce, preferably low sodium
- 1 teaspoon Fresh lime juice
- 1 tablespoon Extra virgin olive oil
Nutrition
value
value
1049
calories per serving
28 g Fat32 g Protein166 g Carbs12 g FiberOther
Current Totals
- Fat28g
- Protein32g
- Carbs166g
- Fiber12g
MacroNutrients
- Carbs166g
- Protein32g
- Fiber12g
Fats
- Fat28g
Vitamins & Minerals
- Calcium202mg
- Iron13mg
- Vitamin A29mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9282mcg
- Vitamin B120mcg
- Vitamin C13mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium221mg
- Manganese3mg
- Phosphorus574mg
- Selenium21mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart