@perrotts.plate: Tinned Tuna Rice Bowl - under $10 — Ingredients **Tuna Mix** - 1 can chilli tuna - 3 tbsp Kewpie mayonnaise - 2 tbsp sriracha - ½ red onion, finely diced - 3 spring onion whites, finely sliced - Small handful chives, finely chopped - Sprinkle sesame seeds **Sushi Rice** - ½ cup short-grain rice - Rice wine vinegar — **1.5 tbsp per cup of rice** - Sugar — **2 tsp per cup of rice** - Mirin — **1 tbsp per cup of rice** - Salt — **½ tsp per cup of rice** **Toppings** - ½ avocado, sliced - Extra Kewpie mayonnaise - Optional sriracha - Furikake seasoning (optional) --- ### Method **1. Cook the sushi rice** Rinse the short-grain rice under cold water until the water runs mostly clear. Add the rice to a pot with **¾ cup water**. Bring to a boil, then reduce to low heat, cover, and cook for **12 minutes**. Remove from heat and let sit covered for **10 minutes**. In a small bowl mix the **rice wine vinegar, sugar, mirin, and salt** (adjusted for the amount of rice used). Gently fold the mixture through the warm rice until evenly coated. **2. Make the tuna mix** In a bowl combine the chilli tuna, Kewpie mayonnaise, sriracha, diced red onion, sliced spring onions, chopped chives, and sesame seeds. Mix until everything is evenly combined. **3. Assemble the bowl** Add a layer of the sushi rice to the bottom of a bowl. Spoon the tuna mixture over the rice. Top with the sliced avocado. **4. Finish** Drizzle extra Kewpie over the top and add optional sriracha and a sprinkle of furikake seasoning. Serve immediately. #EasyRecipe #highprotein #quickrecipes #cooking

Perrott’s plate

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Region: AU

Monday 13 April 2026 05:52:57 GMT