Recipe Cuisine: Japanese
Theme: Fast & Fab
Sushi Bowls!
By: Faith Lumsden
Ingredients
- 125 g Jasmine rice (packet or cups)
- 30g grated carrot
- 100g edamame beans
- Tuna (spring water)
- 18g 1/2 fat kewpie mayo
- 40g avocado
- Hand full of coriander
- Sprinkle of spring onion
- Sushi topper
Product used in recipe
- KEWPIE - MAYONNAISE 50% REDUCED FAT
Method
- Heat the rice for 90s in microwave.
- Drain tuna can and add to a bowl. Mix in 1/2 of the 1/2 fat kewpie mayo.
- Grate one carrot and cut veggies into small pieces. Drain or defrost edamame.
- Add heated rice to a dinner bowl. Add veggies and later tuna mayo mix ontop of rice.
- Drizzle with remaining 1/2 fat Kewpie mayo ontop and sprinkle sushi seasoning ontop.
- Enjoy!
