Seared Spicy Tuna Sushi Bowl
Seared spicy tuna sushi bowl, sweet rice, avocado, edamame, wasabi aioli
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- (a) jasmine rice
- (b) ahi tuna, asparagus
- (c) togarashi spice
- (d) cucumber, edamame, poblano peppers
- (e) avocado
- (f) wasabi aioli
- (g) pickled ginger dressing
- small saucepot with lid or foil
- liquid measuring cup
- wooden spoon
- skillet or saute pan
- cutting board & knife
- serving spoon
- For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer then this recipe card indicates.
- Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (per serving) to the rice. Put the pot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
- While the rice is cooking, cut open the package of tuna (b) and place on a plate. Pour 1/2 of the togarashi spice (c) over the tuna. Use your hands to evenly coat the tuna and rub the spices into the fish. Flip the tuna over, pour the remaining 1/2 of the spice on top, and repeat.
- Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the tuna in the pan and cook according to your desired temperature: Sear for 1 minute / side for medium rare
- Sear for 90 seconds / side for medium
- Sear for 2 and 1/2 minutes / side for medium well
- Sear for 3 minutes per side for well
- After searing, place the tuna on a cutting board to rest. (For 3+ servings, you may need to increase the cook times slightly).
- When the rice has cooked for 10 minutes, check the texture
- if it is too firm, cook for another 2 minutes and check again. When the rice is ready, spoon into your serving bowls. Add the raw cucumber, edamame, and peppers (d) on top of the rice.
- Cut the avocado (e) in half length-wise by piercing the avocado with a paring knife until you hit the pit. Then run your knife along one side. Turn the avocado over and repeat. To open the avocado
- hold it in both hands and twist each hand in opposite directions. Remove the pit. Pick up one half and cut 1/2 inch thick slices, without cutting through the skin. Insert the edge of a spoon between the skin and the flesh of the avocado and scoop all the way around. Add the avocado slices to your bowls.
- Slice the tuna and place on top of the bowls. Drizzle wasabi aioli (f) over the tuna (note: it is spicy). Garnish with pickled ginger dressing (g) and tempura flakes (h).
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