DIY Tuna Rice Bowl
This recipe is a family favourite. Its super healthy but also kids love this as they can help chop and grate all the components. You just place all the components in small bowls on the table then add what you want to your rice bowl, allowing kids a range of vegetables to choose from really helps increase their affection for vegetables! You can substitute the tuna for cooked flat head tail fillets (simply pan fry in oil for a few minutes until lightly browned and just cooked) or other fish or keep this recipe vegetarian.
Preparation time: 15 minutes
1 cups rice (We like to use jasmine but can substitute brown or sushi rice)
4 tbspns Japanese rice vinegar
2 carrots grated (can julienne but if kids are helping grating is best)
1 cucumber diced (can be rough large chunks)
1 avocado diced or sliced
4 tbspns sesame seeds toasted in frypan until brown
Japanese pickles & picked ginger (available from Asian grocers)
1 corn cob cooked and kernals sliced off
6 shittake mushrooms stems removed diced and cooked in frypan with a splash of oil and salt until brown
150g sashimi grade tuna finely diced (place in freezer for 15 minutes before dicing as this makes it easier to cut finely)
Rinse rice add to saucepan with 1 1/2 cups water bring the to boil then simmer for 15 minutes until cooked. Remove from heat add rice vinegar and serve warm or cool.
Place all ingredients in small bowls on a table.
Add rice and rest of ingredients to bowl as desired season with soy sauce to taste and enjoy.