Spicy Mayo Tuna Bowl with Avocado and Masago


  • 1 cup sushi rice, cooked according to package directions
  • 1 can (170g) Ocean’s Pole & Line Flaked Light Tuna, drained
  • 1 ripe avocado, halved
  • 3 tbsp masago (flying fish roe)
  • 1.5 tbsp furikake seasoning
  • 3 tbsp mayo
  • 1 tbsp sriracha 
  • 1 tsp sesame oil


  1. In a small bowl, mix drained tuna, sesame oil, mayo, sriracha and 1 tbsp of furikake seasoning
  2. Cut avocado into small cubes or pixelate avocado by slicing paper-thin slices lengthwise first, then make paper-thin crosswise slices
  3. To assemble your bowl, scoop half of the sushi rice into a bowl, top with sriracha mayo tuna, avocado, masago
  4. Garnish with leftover furikake seasoning