
A deconstructed onigiri-style bowl with tuna, cucumber, rice vinegar, sesame oil, and soy.
120 gCanned Tuna
100 gCucumber
20 gGreen onion
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0.5 cupSushi Rice
1 tbspRice vinegar
1 tbspSoy Sauce
1.5 tspSesame Oil
To tasteSalt
To tasteBlack Pepper
Cook sushi rice until sticky and tender.
Season the warm rice with rice vinegar, salt, and black pepper.
Mix canned tuna with soy sauce and sesame oil. Top the rice with tuna, cucumber, and green onion.