Japanese · Lunch
Raw Tuna Salad Bowl
Sashimi-grade tuna cubes are tossed in sesame oil and soy sauce, then set over a bowl of short-grain rice with cucumber, avocado, shredded carrot and scallion. Finished with sesame seeds and a drizzle of spicy mayo, the salad bowl balances cool raw fish against crisp vegetables and a savory-sweet soy dressing.
$10
18 minsPrep
12 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
471Calories
32.1gProtein
24.5gFat
31.8gCarbs
4.8gSugar
4.5gFiber
996mgSodium
72mgChol
4gSat Fat
887mgPotassium
51mgCalcium
2.1mgIron
3.8mcgVitamin B12
11mgVitamin C
Goes well with
Crisp Japanese Lager or Sake
local
Japanese Green Tea (Sencha)
international
gluten-free-adaptable
low-cholesterol
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut the tuna into 1.5cm cubes on a clean board and keep chilled in the refrigerator until ready to dress.
2
In a small bowl, whisk the soy sauce, sesame oil and rice vinegar together, then pour over the tuna cubes and toss gently to coat.
3
Chill the dressed tuna in the refrigerator for 10 minutes so flavors absorb without the fish becoming opaque.
4
Whisk the mayonnaise and sriracha together until smooth and streaked orange, forming the spicy mayo drizzle.
5
Spoon the cooked sushi rice into a wide bowl, then arrange the cucumber, avocado and carrot around the rice in separate sections.
6
Plate
Mound the marinated tuna in the center, scatter the scallion and sesame seeds over the top, and drizzle with spicy mayo just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g sashimi-grade raw tuna
- 200g200g cooked sushi rice
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 11 cucumber (about 50g)
- 11 avocado (about 40g)
- 30g30g carrot
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp mayonnaise
- 1 tsp1 tsp sriracha
