Tuna & sesame rice bowls (onigiri-style)
A Japanese lunch for the galley that copes with rough seas, about 25 min hands-on.
- Lunch
- Japanese
- ⏱ 25 min
- 🌊 Sea tolerance 4/5
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- White rice (long grain)360 g (90 g)
- Canned tuna200 g (50 g)
- Mayonnaise40 g (10 g)
- Sesame seeds12 g (3 g)
- Soy sauce20 g (5 g)
- Cucumber200 g (≈ 0.5 cucumber) (50 g)
Method
- Cook the rice 12 minutes, lid on; rest 5 minutes.
- Mix tuna with mayonnaise and a little soy.
- Serve rice topped with the tuna, sliced cucumber and toasted sesame — or shape into balls with wet hands.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Fish, Gluten, Mustard, Sesame, Soy — always check the labels of what you buy.
Per serving
- kcal
- 467
- protein
- 17 g
- fat
- 10 g
- carbs
- 75 g
- sugar
- 1 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes