Ingredients
Equipment
Method
Instructions
Cook the Rice (15 minutes):
- Rinse rice under cold water. In a saucepan, combine rice with 1½ cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer 12–15 minutes until tender. Fluff with fork.
Make the Tahini Sauce (2 minutes):
- In a small bowl, whisk together tahini, lemon juice, 2–3 tbsp warm water (to thin), and a pinch of salt until smooth. Adjust consistency to pourable.
Assemble Bowls (2 minutes):
- Divide rice between two bowls. Top each with half the drained sardines (gently flaked). Arrange cucumber around the edges.
Finish & Garnish (1 minute):
- Drizzle tahini sauce over each bowl. Sprinkle with toasted sesame seeds and freshly ground pepper. Add parsley or cilantro if using.
Serve Immediately:
- Enjoy warm for a comforting meal or chilled for a refreshing summer bowl.
Nutrition
Notes
Pro Tips
- Rice Alternatives: Swap jasmine rice for brown rice or quick-cook quinoa, just adjust cooking times.
- Veggie Variations: Quick-pickled red onion or sliced radish add bright tang and color.
- Tahini Swap: Use a flavored tahini (e.g., roasted garlic) for an extra layer of depth.
- Can I use other canned fish?
Yes, mackerel or smoked salmon work beautifully in this bowl. - Is this bowl gluten-free?
Yes,ensure your tahini is GF-certified and swap to a GF grain if needed. - How do I store leftovers?
Keep rice and sauce separate in airtight containers for up to 2 days. Assemble bowls fresh to maintain texture.
