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Another one of my favorites! This is a go-to weeknight meal that requires just a little chopping and cooking some rice before throwing it altogether in a bowl of whatever size you want! The below recipe is the standard recipe we make when we eat this meal, but you can top your sushi bowl with whatever vegetables and/or fruits you want.

Ingredients:

• 2 cans tuna, or protein of your choice
• imitation crab
• 1 mango, diced
• 2 avocados, diced
• 1 large carrot, diced
• 1/2-1 English cucumber, diced
• rice
• seaweed snacks

Spicy Mayo:

• 1 cup kewpie mayo
• sriracha, to taste
• lime

Directions:

1. Cook rice according to instructions. We use a rice cooker with a 1:1 ratio of rice to water.
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2. While the rice is cooking, chop your veggies (and fruits).
3. Make the spicy mayo. I usually just eyeball this based on the color, but put as much mayo in a bowl as you think is necessary. Add as much sriracha as you can handle (this is VERY spicy). Squeeze half a lime into the bowl and mix well until combined. This should be light red/pink in color. The darker shade of red, the spicier it will be.
4. Add some of the spicy mayo to a different bowl with the canned tuna and mix until well combined.
5. Once the rice is finished cooking, add about a teaspoon of rice vinegar if you have some on hand. Certainly not required, but it does give it a more sushi rice flavor. Mix well.
6. Add the rice to a bowl, top with any toppings you’d like, and drizzle with spicy mayo. You can also drizzle sriracha on top, if you like spice.
7. I like to use the seaweed snacks as little “taco shells”. I just spoon some rice and whatever toppings I can into the seaweed and eat it like that, but this could also be used in the tuna mixture. Just crumple them up and stir it into the tuna and spicy mayo and mix until combined. Enjoy!