Seared Tuna Sushi Goodness Bowl
This bowl of Japanese goodness is packed full of all our favourite sushi flavours. Super simple to assemble, and no need for fiddly sushi rolling. Seared tuna fillets with sesame seeds, pops of edamame, satisfying hot sushi rice, fresh greens and avo. Don’t leave off the Japanese mayo – it’s our number one!
200g brown sushi rice
80ml sushi vinegar
1 big tuna fillet (line caught, sustainably sourced)
4 tbsp of black and white sesame seeds – toasted
250g podded Edamame Beans
2 sheets Nori – torn into small bits
1 avocado – thinly sliced
¼ of a white cabbage – shredded
1 carrot – Julienned into long thin strips
pickled ginger – optional
Japanese Mayo (we like Kewpie) – ESSENTIAL
For the Dressing
100ml soy sauce
2 tsp sesame oil + extra for frying the tuna
1 tsp mirin
1 tsp sushi vinegar
1 tsp wasabi – optional
juice of 1 lime
You want to start by making your brown sushi rice.
Rinse your rice in a sieve with cold running water until the murky water turns clear. Add the rice and water to a saucepan 2:3 ratio rice to water. Put your pot over a high heat, lid on. When it starts to boil, turn down to a medium-low heat for 15 – 20 minutes until the water evaporates completely. Now you want to add more water, equivalent to the amount of rice in the saucepan. Stir and then pop the lid back on for another 10 – 15 minutes over the medium-low heat. Now all the water should have evaporated. Turn the heat off, stir in your sushi vinegar and set aside with the lid on so it continues to steam and stays warm until you are ready to plate up.
Now you are ready to sear the tuna. On a flat tray, sprinkle 3 tbsps of the sesame seeds (save the rest for garnish) and cover the tuna fillet in the seeds turning them so they are nicely coated. Place a frying pan over a high heat, once it starts to smoke, add a splash of sesame oil and sear the tuna fillets 30 seconds each side. Take off the heat and rest for 5 minutes. Once rested, cut into thin slices across the grain.
To make your dressing, whisk the soy sauce, sesame oil, mirin, lime and sushi vinegar together with the remaining toasted sesame seeds. If you are a wasabi lover like us, then now is your opportunity to add the wasabi. Whisk 1 tsp into the dressing.
Now you are ready to plate up! In the prettiest 2 bowls you can find, divide the warm sticky rice between the bowls. Carefully compartmentalise each ingredient into its own section on top of the rice starting with the tuna and working your way round the rainbow. Next the edamame, then the nori, next the avocado slices, then the julienned carrot, the pickled ginger and lastly the shredded white cabbage.
Pour your sesame soy dressing all over and finish with a generous drizzle of japanese mayo. Oishii!