Fresh Tuna Rice Bowl with Cucumber, Avocado, and Spicy Mayonnaise
Published by Tuttle Publishing
Editor's Note: Does your weekly meal planning need a bit of a shake-up? With this recipe for Fresh Tuna Rice Bowl with Cucumber, Avocado, and Spicy Mayonnaise, you can add some flavor to a weeknight meal in a unique way. The addition of Spicy Mayonnaise will give this dish some kick.
This recipe is a combination of two of my favorite fresh tuna dishes. The first is the tuna tartar set on top of rice under a coating of grated Japanese yam (yamakake); and the second is a striking appetizer of layered fresh tuna and avocado cubes with Spicy Mayonnaise dressing that I discovered with Miho Nakajima, once a teenaged neighbor and now an elegant banker in central Tokyo. Think of this tuna-topped rice as a deconstructed Spicy Tuna Roll. The rice is not seasoned, and the seaweed, instead of wrapped around the rice, is cut into shreds and placed directly on the tuna.
Preparation Time30 min
Cooking Time30 min
Total Timeunder 1 hour
Recipe CourseMain Course
Taste and TextureSpiced
- 2 cups (400 g) cooked white or brown rice
- 2 mini cucumbers or half an English cucumber (deseeded), cut into 1 in (2.5 cm) cubes
- ½ lb (225 g) sushi grade tuna, cut into 1 in (2.5 cm) cubes
- 1 avocado, cut into 1 in (2.5 cm) cubes
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 2 tablespoons Spicy Mayonnaise
- Roasted seaweed shreds (kizami nori)
- Soy sauce, preferably low sodium, for drizzling
- Wasabi, to taste
Divide the rice between 2 bowls.
Make a bed of cucumbers in a flat circle on the rice. Set the tuna cubes on the cucumbers.
Combine the avocado, lemon juice, and salt in a bowl and mix gently. Arrange the avocado around the tuna. Place a dollop of the Spicy Mayonnaise dressing in the center of the tuna with a dab of wasabi.
Sprinkle on roasted seaweed flakes or cut one-half sheet of roasted seaweed into shreds and add to tuna. Serve with soy sauce and wasabi.
Copyright 2016 Debra Samuels