Ingredients
- White rice
- Veggie stock
- One 250 gram tin of tuna
- Bock Choy or green leaf of choice
- 1 red onion
- 2 carrots
- Broccoli
- Cucumber
- 1 avocado
- 2 celery stalks
- Kewpie mayo
- Dijon mustard
- Rice wine vinegar/ apple cider vinegar
- Soy sauce
- Capers
Method
- Wash one cup of white rice till it runs clear- then add 1 and a half cups of water in pot, add one cube of vegetable stock or one cup of Liquid. put on lid and heat until boils, then lower to a simmer and wait 10-15 mins until water has disappeared then turn off heat and leave for 5 mins
- Chop all ingredients finely.
- Mix in 3 tablespoons of kewpie mayo, with whole tin of drained tuna, capers, 1 stick of celery diced, one tablespoon of soy sauce, 1 tablespoons of capers. All measurements are to taste
- Add sliced/diced red onion to a jar and fill with apple cider/ rice wine vinegar.Do the same with carrots in. Separate jar. Let them pickle for 15 mins
- Now comes the fun part. Once rice is cooked you now may assemble your bowl. Put in one cup of rice in the middle and decorate how you choose. I recommend decorating with a drizzle of kewpie mayo and adding seasame seeds, I only had sunflower seeds so I used those today. Coriander would make a great addition to
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 300G
