Tuna sashimi bowl
Serves 2
INGREDIENTS
Serves 2
200g tuna
loin
Soy sauce
Sesame seeds
Sauce:
100ml Ponzu
½ tsp
togarashi sichimi
Brown rice
Sesame oil
Rice wine
vinegar
Choice of:
Handful of edamame
beans, tossed in olive oil and soy sauce
½ avocado, sliced
2 spring
onions, sliced
1 red chili,
sliced
bean sprouts
cucumber in
matchsticks
seaweed
small
handful of coriander leaves and shiso leaves
1 tsp
toasted sesame seeds
Chopped
peanuts
Pickled
ginger
INSTRUCTIONS
1. Cook your rice to cooking
instructions, once cooked, drain and drizzle over sesame oil and a little rice
wine vinegar and leave to one side.
- Place
the sesame seeds, salt and pepper on a plate and mix to combine. Roll the
tuna first in soy sauce and then the mixture to coat all sides. Heat the
oil in a medium frying pan over high heat. Add the tuna and cook for 30
seconds on each side or until the sesame seeds are just golden. Remove
from the heat and thinly slice. Set aside.
- To make
the dressing mix the ponzu and togarashi shichimi
4. Arrange the bowl in sections,
your rice, then the tuna, then any topping you wish, followed by the ponzu
dressing.