50 min
Type of dish: Rices, Fish, Vegetables
Temperature: Room temperature
Cuisine type: American cuisine
Conservation technique: Refrigeration
Seasonal period: June, July, August, September, October
Ingredients for 5 portions
Ingredients for portions/units
Bonito 0.5 kg
Avocado 0.35 kg
Red cabbage 0.2 kg
Cucumbers 0.125 kg
Cherry tomato 0.125 kg
Chives 1.5 g
Red onion 0.075 kg
Soya sauce 0.25 l
Spring onions 0.125 ud
Ground white pepper 0.5 g

For this dish, the following elaborations are needed:

  • Preparing the vegetables:
    • Peel and chop the avocado into half-moons, season with lemon juice, salt and white pepper.
    • Chop the red cabbage into julienne.
    • Peel the cucumber and chop it into spiral shape.
    • Halve the cherry tomatoes,
    • Chop the red onion finely into julienne.
  • For the marinade:
    • Mix the soya with the spring onion (cut into brunoise), the chives (cut into rings), olive oil and pepper.
    • Cut the tuna into dices of 2 cm and marinate for 1 hour together with the onion.
    • Make sushi rice.


  • The rice will be the base.
  • Place the tuna on top.
  • Place the cucumber, the red cabbage, the cherry tomatoes and the avocado on both sides.
  • Choose a sauce to season.
Nutritional information (1 portion)
Fiber 5.26 g
Saturates 12.46 g
Monounsaturated fatty acids 27.76 g
Polyunsaturated fatty acids 50.04 g
Cholesterol 36.12 mg
Calcium 96.78 mg
Iron 3.25 mg
Zinc 21.64 mg
Vitamin A 72.49 ug
Vitamin C 38.34 g
Folic acid 47.92 ug
Salt (Sodium) 9271.02 mg
Sugars 11.32 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.