Sushi bowl

Toast the jasmine rice in a non-stick pan without oil, then add twice the amount of water and cook until tender. While the rice is cooling, line a small bowl with aluminum foil.

Slice the cucumber thinly and use it to line the bowl in a single layer. Add the cooked rice, followed by half of the Trapi Sandwich Spread, then the drained tuna, and finally the remaining Trapi Sandwich Spread.

Top with thinly sliced avocado, iceberg lettuce, and another layer of thinly sliced cucumber. Fold the aluminum foil over the top, gently press it down, and refrigerate for 15–20 minutes so the ingredients can set together.

Turn the bowl onto a serving plate, remove the aluminum foil, and it is ready to enjoy. Serve with gluten-free soy sauce (tamari) and nori sheets, wrapping the sushi bowl filling in the seaweed and dipping it into the soy sauce for an authentic sushi-inspired experience.