Make a Sushi Bowl at Home — With Canned Tuna

Rice is the key

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Sushi references rice, not fish — so that’s the focus of this recipe and the vegan one that follows. Chirashi — the Japanese name for sushi bowls — are already quicker than rolls and pieces, while my easy rice technique delivers legit sweet-sour taste and stickiness. The vegan recipe that follows strays further, deliciously. Go against your instincts and overcook the quinoa to make rolling in the nori a snap.

Spicy Tuna Rice Bowl

Makes: 4 servings
Time: 25 minutes

Ingredients

• 1½ cups short-grain white rice
• ¼ cup rice vinegar
• 2 tablespoons sugar
• Salt
• Two 6-ounce cans tuna (preferably packed in oil), drained
• ¼ cup mayonnaise
• 3 tablespoons soy sauce
• 2 tablespoons fresh lemon juice
• 3 scallions, whites and greens separated and chopped
• 1 celery stalk, chopped
• ½ teaspoon (or to taste) wasabi powder (or mustard powder)
• Pepper
• 1 ripe avocado, peeled, pitted, and sliced