Pile the rice into a bowl (either still warm or room temperature), then add all the vegetables and the dressing. Toss well, then scatter with 3 tsp toasted white or black sesame seeds and 2 spring ...

1 (5-ounce) can oil-packed tuna (such as Tonnino), drained and flaked into large pieces 1 celery stalk, thinly sliced (about 1/3 cup) 1/4 cup red onion, thinly sliced 1/4 cup pitted Castelvetrano ...

First, thoroughly drain a five-ounce can of tuna and dump it into a soup bowl or onto a dinner plate. Add 1-2 tablespoons mayonnaise, 1-2 teaspoons sesame oil, and a generous splash of soy sauce.

Scoop about 1 cup leftover white rice (microwaveable packs and frozen rice also work great) into a bowl. Microwave for around 1 minute, until the rice is hot. Meanwhile, work on the rest of your bowl.

100g/3½oz red cabbage, thinly sliced 20cm/8in piece cucumber, seeds removed and cut into 3mm thick half-moons 2 tsp rice wine vinegar 1 tsp sugar (caster or granulated) ¼ tsp salt ...

Grilled Tuna Rice Bowl Serves 4 Use frozen brown rice (we like Trader Joe's) to speed up the process for this one-dish meal. The sauce can be made ahead of time, and you can always thin it out ...

8 ounces of salmon, diced 1/4 cup soy sauce 1/2 tablespoon olive oil 1/2 tablespoon fresh ginger, grated 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon garlic powder 2 cups cooked rice 1/2 ...

2 tablespoons soy sauce 1 teaspoon rice wine vinegar 1 teaspoon toasted sesame oil 1 teaspoon sesame seeds, plus more for garnish 1/2 teaspoon red pepper flakes 1 pound sushi-grade ahi tuna, cubed ...

Place 1 cup of rice in each of four bowls. Top each with a quarter of the tuna slices, edamame, cucumber and avocado. Drizzle with sauce, serving any remaining sauce on the side.