Cook the sushi rice according to the packet instructions and leave to cool a little. Briefly boil the edamame, or defrost them if frozen.
Cut the cucumber into small dice. Halve and stone the avocado and cut it into slices or dice.
Drain the tuna well and toss it loosely in a bowl with the rice vinegar, soy sauce and sesame oil. Season with just a little salt, carefully.
Divide the rice between two bowls. Arrange the edamame, cucumber, avocado and tuna on top.
Sprinkle over the sesame seeds and leave the bowl to stand briefly so the flavours come together.
Serve straight away, ideally slightly lukewarm or well chilled.
Good to know
A bowl like this takes little effort and still tastes well rounded. Creamy and fresh – just right when it needs to be quick.
Swaps
Tuna → tinned wild salmon (more omega-3 fatty acids). Sushi rice → quinoa (also provides fibre and magnesium). Sesame oil → olive oil (mainly monounsaturated fatty acids). Soy sauce → tamari (gluten-free alternative with a similar flavour).
Allergens
Contains fish, soya, sesame and gluten (soy sauce). Generally suitable for children – prepare the cucumber and edamame to suit their age. In pregnancy, use well-stored, undamaged tins and limit tinned tuna, as the NHS advises, because of possible mercury.
