Thaw the frozen marinated tuna by soaking it in cold water for 15 minutes, or move it from the freezer to the fridge the night before to defrost overnight.
Add 3g of cooking oil to a non-stick skillet and heat over medium-high heat. Pat the thawed shrimp dry, then cook for about 1 minute on each side until pink. Remove and cut into bite-sized pieces.
Add the frozen edamame to a small pot and cover with water. Bring to a boil over high heat, then cook for another 2–3 minutes. Drain well.
Cut the mango into chunks similar in size to the edamame. Mix the wasabi paste and light mayonnaise until smooth.
In a large bowl, add the rice. Arrange the tuna, shrimp, edamame, mango, and seaweed salad on top.
Drizzle with the wasabi mayo mixture. Mix everything together and enjoy.
Frozen shrimp can easily be substituted with fresh ones. Frozen ingredients are convenient and have a longer shelf life. If you forget to thaw the shrimp in advance, you can boil them directly, which also reduces the amount of oil needed.
Shrimp and edamame are added to increase the protein content of this meal. You can substitute with other favorite low-calorie options like corn kernels or imitation crab sticks.
The fruit adds a refreshing note that brightens the whole bowl—it’s the perfect finishing touch. Tropical fruits like pineapple or mango with a sweet and tangy profile are highly recommended.
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