AI-generated imageTuna, corn and cucumber rice bowl
A quick bowl of freshly cooked hot rice topped with warmed corn, canned tuna and fresh cucumber. Uses a small pan. The short displayed preparation and heating time excludes cooking the 300 g rice. Have freshly cooked rice ready, or allow extra time to cook it.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Use freshly cooked hot rice (rice cooking time is additional). Wash hands, scrub cucumber under running water, slice 5 mm thick and finely chop scallions. Drain tuna and corn separately.
Use 300 g freshly cooked rice. If substituting refrigerated rice, it must have been rapidly cooled and kept chilled no more than 24 hours; reheat it only once until steaming hot throughout. - 02
Heat a small dry pan over medium heat and stir the corn for 2 minutes until hot, then turn off the heat.
- 03
Mix 10 ml soy sauce, 5 ml sesame oil and 10 ml lemon juice in a clean bowl; gently fold in drained tuna.
- 04
Divide rice between two bowls (150 g each). Top each equally with tuna, corn, cucumber, scallions and sesame; serve immediately. Add cucumber last for crunch.
Use already cooked canned tuna. For pregnant people or children, check the species label and follow local guidance on lower-mercury tuna portions. Serve promptly after combining hot rice, tuna and raw cucumber.
Before you cook
Contains fish (tuna), soy and wheat (regular soy sauce), and sesame (oil and seeds); check product labels. For pregnant or breastfeeding people and children, choose lower-mercury canned light tuna (such as skipjack) according to FDA/EPA seafood advice and check recommended portions. Use freshly cooked rice, never rice left at room temperature. Serve immediately; quickly refrigerate any assembled leftovers in shallow containers at or below 4°C/40°F. Do not reheat rice that has already been reheated.
Allergens: fish, soy, wheat, sesame
Image & source credits
AI-generated image.
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