Ingredients
Equipment
Method
Step-by-Step Instructions
- In a mixing bowl, combine the diced English cucumber with soy sauce and toasted sesame oil. Marinate for about 5 minutes.
- Heat a tablespoon of cooking oil in a skillet over medium heat. Add the panko breadcrumbs and toast them for approximately 3–4 minutes until golden brown.
- Divide warm, pre-cooked jasmine rice into two bowl-shaped serving dishes, about a cup of rice per bowl.
- Layer the marinated cucumber evenly on top of the rice, followed by edamame beans, sliced avocado, and drained solid white tuna. Sprinkle chopped green onions on top.
- Top your bowls with crispy toasted panko and drizzle with your desired amount of sriracha hot sauce and mayonnaise.
- Finish with optional garnishes of sesame seeds and pickled ginger for extra flavor.
Nutrition
Notes
Feel free to customize the recipe with your favorite vegetables or proteins. Store leftovers separately for freshness.