INGREDIENTS
1 ¾ cup white rice
1 ¼ pound fresh tuna , cubed
1 ¹/ ³ cup frozen edamame , shelled
1 ¹/ ³ cup seaweed ( fresh or frozen and defrosted )
2 Hass avocados ( approximately 10 ½ oz ), peeled and chopped
3 large carrots , thinly sliced
METHOD
01 Cook the rice according to package instructions .
02 Meanwhile , combine all the ingredients for the wasabi dressing in a medium bowl and set aside .
03 Combine all the ingredients for the marinade in a separate bowl .
04 When ready to serve , toss the diced tuna in the marinade to coat . Spoon the marinated tuna over the rice and arrange the remaining ingredients around the tuna . Garnish with the scallions and sesame seeds and serve alongside the wasabi dressing .
½ daikon radish , thinly sliced
1 ripe mango ( approximately 10 ½ oz ), peeled and chopped
1 ¼ tbsp scallions , to serve
1 tbsp sesame seeds ( toasted ), to serve
FOR THE MARINADE ¼ cup sesame oil
1 tsp sea salt
1 tsp Japanese 7-spice seasoning blend ( shichimi togarashi )
FOR THE FRESH WASABI DRESSING ¹/ ³ cup wasabi
1 tbsp garlic , minced
1 tbsp fresh ginger , peeled and minced
½ cup mirin
¹/ ³ cup yuzu juice ( or ¹/ ³ cup Meyer lemon juice with a dash of grapefruit juice )
½ cup olive oil
1 cup canola oil ( or corn or vegetable oil )
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