If you aren’t a fan of raw fish, give your tuna or salmon a quick sear in a hot oiled skillet until just browned on both sides (1 to 2 minutes).
Ingredients
- ½ cup sushi rice
- 2 tablespoons grapeseed oil
- 2 teaspoons toasted sesame oil
- 2 teaspoons tamari
- 2 teaspoons mirin
- 2 teaspoons rice vinegar
- 2 teaspoons grated fresh ginger
- 8 ounces sushi-grade, wild-caught yellowfin (ahi) tuna or salmon, cut into ½-inch cubes
- ½ teaspoon sea salt
- ½ cup grated carrots
- 1 red bell pepper, thinly sliced into strips
- ½ cucumber, thinly sliced into rounds
- ½ cup frozen shelled edamame, thawed
- 1 scallion, greens only, thinly sliced
- ½ sheet nori (dried seaweed), thinly sliced
- ½ teaspoon sesame seeds
- ¼ teaspoon red pepper flakes
How to Make It
- Prepare the rice according to the package directions.
- In a small bowl, whisk together the grapeseed oil, sesame oil, tamari, mirin, vinegar, and ginger.
- Season the tuna with the salt. Divide the rice between two bowls and top each with the tuna, carrots, bell pepper, cucumber, and edamame. Drizzle with the dressing, and top with the scallion greens, nori, sesame seeds, and red pepper flakes.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 485 kcal Calories from Fat: 0 kcal |
|
% Daily Value*
|
Trans Fat 0.0 g |
Sodium 904 mg 15% |
carbohydrates 71 g 55% |
Dietary Fiber 8 g 21% |
Sugars 13 g 14% |
Protein 28 g 56% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
