The Sushi Bowl

I think it is inevitable that every time I shop in Sprouts I must get the latest Fine Cooking Magazine addition.  This store really knows how to market those healthy recipe magazines up on those counters next to those health vitamins.  I quickly flipped through the entire magazine in 2 minutes deciding if I should get it before stopping at the page with the Ahi Tuna and several other bowls on it.  This was so quick and easy to make, it took less than 20 minutes.  If you have kids, it’s easy to substitute some slice chicken pieces  over rice with peas.  I drizzled lots of Sriracha over the top 🙂  yum!  I titled this dish just as Fine Cooking Magazine called it. 🙂


  • 1-1/2 cups cooked short-grain white rice (cook according to package directions)
  • 5 oz. tuna, seared
  • 1 cup blanched thinly sliced (lengthwise) baby bok choy
  • 1/2 cup steamed edamame
  • 2 Tbs. chopped pickled ginger
  • 1 Tbs. rice wine vinegar
  • 2 tsp. mirin
  • 1 tsp. soy sauce
  • 1 Tbs. thinly sliced nori
  • 1 tsp. black sesame seeds

Mound the rice in a large bowl. Arrange the tuna, vegetables, and ginger on top. Whisk the vinegar, mirin, and soy sauce together, and drizzle on top. Sprinkle with the nori and sesame seeds, and serve.

nutrition information (per serving):
Calories (kcal): 710, Fat Calories (kcal): 100, Fat (g): 11, Saturated Fat (g): 2.5, Polyunsaturated Fat(g): 3.5, Monounsaturated Fat (g): 3, Cholesterol (mg): 55, Sodium (mg): 820, Carbohydrates (g): 98, Fiber (g): 8, Sugar (g): 7, Protein (g): 49


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