Summary

Ingredients

• 1 can tuna in its own juice or in oil
• 2 tablespoon soy sauce
• 2 tablespoon mayonnaise, Japanese
• possibly wasabi paste
• 0.5 ½ avocado (s) or cucumber
• 2 cups short grain rice, Japanese or Basmati, cooked
• 0.5 ½ nori sheet
• rocket or other salad

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Instructions

1. Drain the tuna and place in a bowl (both tuna in its own juice and in oil are suitable). Add the soy sauce and mayonnaise (or wasabi, if you like) and mix well. Cut the avocado or cucumber into small cubes and carefully fold into the tuna mixture. Wash the lettuce and cut into small pieces if necessary. Divide the cooked rice into the serving bowls and press down lightly. Put some salad on top of the rice so that everything is well covered. Now distribute the tuna mixture on the salad and decorate with the nori leaf cut into thin strips. Tastes good with both warm and cold rice.