Sushi bowl - brown rice salad
Wasabi, rice vinegar and mirin - a rice wine - can be found in large supermarkets and give a unique, clean, punchy flavour to this great lunch option. Ready in 20 minutes.
|500 g||Brown rice|
|170 g||Canned tuna, we used the lemon & pepper variety|
|1 Tbsp||Fresh dill|
|½ cup||Snow peas|
|2 Tbsp||Spring onions|
|½ cup||Celery stalk|
|50 g||Pickled ginger|
- Cook the brown rice and then drain.
- Place the rice and the next seven ingredients (drained lemon pepper tuna, lemon zest, chopped dill, chopped snow pea shoots, chopped spring onion, finely diced celery, sliced pickled ginger) in a bowl and gently combine.
- Mix all the dressing ingredients and drizzle over rice mix. Stir through gently.
- Season with salt and pepper, and serve.