Tuna Rainbow Bowls

Tuna Rainbow Bowls

Tuna Rainbow Bowls for a deliciously wholesome dinner or some ‘my body is a temple’ lunchtime meal prep, featuring the stunning sashimi grade Port Lincoln Southern Bluefin Tuna from the KIN Seafood concept store at Burnside Village, open 7 days a week 🎣 A quick and easy dinner, and if you buy the frozen edamame and corn in advance, I bet you’ll already have most of the ingredients on hand.

Rainbow bowls are a weeknight go-to in my household when I need to replenish my health after the weekend and want a really good lunch waiting for me in the fridge the next day.


  • 2 cups raw brown rice
  • 500g tuna steaks, cut into 2cm cubes
  • 1 tsp chilli flakes
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 large cucumber (or a pack of mini cucumbers), sliced
  • 1½ cups frozen corn kernels
  • 1½ cups frozen edamame beans
  • 1 avocado, sliced or diced
  • 2 tbsp toasted sesame seeds, to serve
  • Pickled ginger, to serve
  • 1 tbsp Kewpie mayo
  • Coriander leaves, to serve

Serves 4 


  1. Get your brown rice cooking while you do the rest of the prep.
  2. Add tuna, chilli flakes, soy sauce and sesame oil to a bowl and toss to combine, then set aside.
  3. Pan fry corn kernels in a little extra virgin olive oil until tender.
  4. Boil frozen edamame beans for 2 minutes, then run over cold water to stop the cooking process.
  5. To assemble bowls, spoon in rice as a base then arrange vegetables around.
  6. Top with tuna, sesame seeds, pickled ginger, a drizzle of mayo, more soy sauce to taste and coriander leaves.

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