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Tuna sushi bowl

Prep time
45 mins
Cooking Time
20 mins


msc ecolabel landscape
For the tuna 
  • 1 or 2 cans of MSC certified tuna steaks in olive oil  
  • 2 spring onions, finely chopped 
  • 1 tbsp chopped dill 
  • 1 tbsp soy sauce 
  • 1 tsp seaweed flakes 

For the squash 
  • ½ squash, roughly chopped 
  • 1 tbsp veg oil 
  • 1 tsp shichimi togarashi 

To serve (cater for how many bowls you wish to make)
  • Sushi rice 
  • Edamame beans 
  • Kimchi 
  • Pickled ginger 
  • Kalettes or chopped kale 


  1. Roast your squash in advance for 35-40 minutes until soft and caramelised. Allow to cool.  
  2. Mix your tuna fish straight out of the can with olive oil, soy sauce, dill, spring onions and seaweed flakes.  
  3. Cook your washed sushi rice for 12-13 mins and add in edamame beans and a pinch of seaweed flakes for the last 2 mins of cooking until the water has absorbed and it has a sticky consistency.
  4. Steam your kale over the rice as it cooks to save energy. 
  5. Layer up your sushi bowl with rice, steamed greens, kimchi, ginger, roasted squash and finally the delicious, marinated tuna steak.
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