Japanese-style tuna rice bowls with soy-ginger dressing
Canned tuna is the fast way into this bowl: flaked over rice with cucumber and carrot, and a soy-ginger dressing that does most of the work.
Notable for: vitamin C, omega-3, vitamin A
Ingredients
- 700 gtuna in springwater, 4 cans, drained
- 320 glong grain white rice
- 1telegraph cucumber, sliced
- 100 gcarrots, julienned
- 2spring onions, sliced
- 30 mlsoy sauce
- 15 gcrushed ginger
- 10 mlsesame oil
- 1limes
Method
Put the rice on to cook.
Whisk the soy sauce, ginger, sesame oil and the juice of the lime together into a dressing.
Flake the tuna with a fork and toss it through half the dressing.
Build the bowls with rice, cucumber and carrot, and pile the tuna on top.
Drizzle the remaining dressing over and scatter the spring onion to finish.
Dress the tuna separately before assembling
Tossing the tuna through the dressing first, rather than pouring it over the whole bowl at the end, gets the flavour into the protein instead of just pooling at the bottom.
Storage
Keeps two days in the fridge if assembled without the dressing.
Best dressed just before eating so the cucumber stays crisp.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.