This is perfect as a quick-and-easy, protein-packed sushi dinner or lunch. Takes 20 minutes to make. Tons of flavor. Pretty much impossible to mess up.
Ingredients:
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Fresh ahi tuna
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1 cup rice (or scale at 1:2 ratio)
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Avocado
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White and black sesame seeds
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Coconut oil
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Sriracha
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Coconut milk/cream
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Marinade: soy sauce (or tamari), mirin, rice vinegar (2:2:1 ratio)
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Extras: wasabi, pickled ginger, spicy ginger dressing
Instructions:
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Prep rice: Measure out rice and add it to a rice cooker. You’ll use a 1:2 ratio of rice to liquid. If you’re making 1 cup of rice that means you’ll use 2 cups of liquid — in this case, add 1 cup of water and 1 cup of coconut milk (including the coconut cream).
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Cook rice: Add kosher salt and cook it for roughly 20 minutes, until the rice is tender and absorbs all of the liquid. If you don’t have a rice cooker, you can also use a pot. Make sure it’s covered and cook it on low until finished.
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Make the marinade: Combine 2 tbsp. soy sauce (or tamari is gluten-free), 2 tbsp. mirin (cooking sake), and 1 tbsp. rice vinegar. Make more as needed, but keep the 2:2:1 ratio. DO NOT add any extra salt, soy sauce is already gushing with sodium.
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Marinade the tuna: Lay the tuna in the marinade and let it sit for 5 minutes. Flip it and let it marinade for 5 minutes on the other side (10 minutes total).
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Coat it: Mix white and black sesame seeds on a plate. Quickly dip both sides of the tuna so that it’s well-coated.
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Pan sear the tuna: Heat coconut oil or sunflower oil (not olive). Add tuna and quickly sear it until the outer layer is cooked slightly, roughly 30 seconds. Flip and sear the opposite side. DONE.
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Assemble your bowl: Once your rice is finished and your tuna is seared you’re ready to rock. Add rice to the bowl, top with tuna, and add sliced avocado. Drizzle with sriracha and add any extras — pickled ginger, wasabi, miso/ginger dressing, soy sauce, and ssam sauce all make great options.
bon appetit
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