Tuna and sesame rice bowl
By not-recognized
Published on 27 April 2022
A bright and flavourful bowl, perfect for those long summer evenings as
it’s quick and easy to assemble.Time and servings
30 minsTotal time
1Servings
30 minsPrep time
Ingredients
- 3 radishes, finely sliced
- 0.5 cup of sushi rice
- 1 handful of edamame beans
- 0.5 cucumber, deseeded and sliced into semi circles
- 125 ml of rice vinegar, keep 2 tbsp to season your rice, the rest is for your pickled cucumber
- 1 tbsp of sugar
- 1 tbsp of soy sauce
- 1 tsp of sesame oil
- 0.5 lime, juice only
- 1 handful of wakame
- 1 tbsp of sesame seeds
- 1 yellowfin tuna steak
- 1 tsp of picked ginger, finely chopped
- 0.5 avocado, sliced
- 0.25 sheet of nori seasweed, finely chopped
Method
Step 1
Put the rice in a pan with 300 ml of cold water, bring to the boil, then simmer on the lowest heat with a lid for 11 minutes (check pack for cooking time as they can vary) or until the water has been absorbed). Remove from heat and leave for 10 minutes without removing the lid. Once cooked, season with 2 tbsp rice wine vinegar and a pinch of salt.Step 2
For the pickled cucumber: gently heat the vinegar, a splash of water and sugar in a pan until the sugar dissolves. Once dissolved, take off the heat and add the cucumber. Leave to cool until you need it.Step 3
Soak the wakame in tepid water for 10-20 minutes until rehydrated, drain.Step 4
To make the dressing, mix the soy sauce, sesame oil, lime juice, nori and chopped pickled ginger together.Step 5
Rub both sides of the tuna steak with oil a few minutes before cooking.Step 6
Sear in a very hot griddle for about 2 minutes on each side depending on the thickness of the steak.Step 7
Cut into cubes and toss in the dressing with the sesame seeds, edamame beans.Step 8
Serve all together in a bowl. Topping the tuna and rice with wakame, radish and the pickled cucumber.