Ashley
Ahi Tuna Bowls
4 servings
servings40 minutes
total timeIngredients
Rice:
2 T unseasoned rice vinegar
1 teaspoon kosher salt, plus more for seasoning
1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear
1 1/2 cups water
Vinaigrette:
2 tbsp rice vinegar
2 tbsp white wine vinegar
2 tbsp soy sauce
3/4 tsp sesame oil
2 tbsp sunflower seed oil
1/2 tsp garlic
1/4 tsp ginger powder or 1/2 tsp fresh grated ginger
1/2 tsp mustard
Squeeze of lime juice
Tuna:
1 1/2 pounds ahi tuna steaks or skinless salmon fillet
kosher salt to taste
garlic powder
ginger powder
sriracha powder
Garnish:
8 ounces green coleslaw mix (about 3 packed cups)
2 tablespoons coarsely chopped scallions
Persian cucumbers, thinly sliced
Radishes, thinly sliced
1 avocado, halved, pitted and thinly sliced
Cilantro
Sesame seeds
Directions
In a large saucepan, combine all rice ingredients and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes. Turn off heat and let sit for 2-3 min. Open and fluff. Cover and let sit.
Sprinkle tuna with salt, garlic powder, ginger powder, a touch of sriracha powder. Cook 1.5 min one side, 1 min the other side.
Meanwhile, in a small bowl, combine the vinaigrette ingredients, mix well, and season with salt.
Scoop rice into bowls with sliced cabbage. Top with sliced tuna steaks, cucumbers, avocado, radishes, cilantro, and sesame seeds. Drizzle with the vinaigrette.
4 servings
servings40 minutes
total time