# What You’ll Need:
→ Base
01 - 1 cup uncooked jasmine or short-grain rice
02 - 2 cups water
03 - 1/4 teaspoon fine salt
→ Protein
04 - 1 (5 oz) can tuna in water, drained
05 - 2 large eggs
→ Flavorings & Toppings
06 - 1 tablespoon low-sodium soy sauce
07 - 1 teaspoon toasted sesame oil
08 - 1/2 cup cucumber, thinly sliced
09 - 1/2 medium avocado, sliced
10 - 2 scallions, thinly sliced
11 - 1 tablespoon roasted sesame seeds
12 - 1 sheet nori, cut into strips (optional)
13 - Freshly ground black pepper, to taste
# How to Make It:
01 - Rinse the rice under cold running water until the water runs clear. In a medium saucepan combine the rinsed rice, 2 cups water and 1/4 teaspoon salt. Bring to a boil over medium-high heat, reduce to low, cover and simmer 12–15 minutes until tender. Remove from heat and let stand, covered, 5 minutes; fluff with a fork.
02 - While the rice cooks, bring a small pot of water to a gentle boil. Lower 2 large eggs into the water and simmer 7 minutes for soft-boiled or 10 minutes for hard-boiled. Transfer eggs to an ice bath, peel and halve.
03 - In a small bowl combine the drained tuna with 1 tablespoon low-sodium soy sauce, 1 teaspoon toasted sesame oil and freshly ground black pepper to taste. Break the tuna into flakes and mix until evenly coated.
04 - Fluff the cooked rice and divide it evenly between two serving bowls.
05 - Top each portion of rice with the seasoned tuna, sliced cucumber, sliced avocado and the egg halves.
06 - Sprinkle thinly sliced scallions and roasted sesame seeds over each bowl and add nori strips if using. Adjust black pepper to taste.
07 - Serve immediately with extra soy sauce on the side. For added heat, stir a little sriracha or chili flakes into the tuna before assembling.
