Saturday, February 20, 2010

ahi sushi bowl

You may recall the sushi bowl concept from late last year. Earlier this week, I decided to revisit it. I was initially thinking of building a deconstructed salmon roll, but the ahi at the fish counter caught my eye, so I made a last minute seafood swap, but left the remaining ingredients as I had planned. Here's what I did:

Ahi Sushi Bowl
Serves 2

3 Tbsp. shoyu or soy sauce
juice from 1 orange
1 tsp. rice vinegar

seared ahi:
1 tsp. peanut oil
1/3 lb. ahi tuna (searing grade)
3 Tbsp. sesame seeds (I used a mix of black and white)

the rest:
1 tsp. peanut oil
3 green onions, sliced (including greens)
1 tsp. ginger, minced
1/4 c. edamame
3 c. cooked rice
1/2 cucumber, peeled and chopped into matchsticks
1/2 avocado, sliced
1/2 sheet nori, toasted to crispiness in a hot pan or under the broiler
sesame seeds

Mix the dressing ingredients. Set aside.

Heat 1 tsp. peanut oil in medium frying pan over medium heat. Add ahi. Sear lightly on each side (1-2 minutes per side, or until desired doneness - I like mine to cook about 1/2 cm. on either side, leaving most of the middle raw). Allow to cool slightly, then cut into 1/4" slices.

Heat remaining 1 tsp. peanut oil in a wok over medium-high heat. Add ginger and green onions. Stir fry until fragrant, about 2 minutes. Add edamame and rice. Cook until rice is hot. Add dressing and stir fry until well distributed. Add crumbled nori, mixing to distribute.

Serve rice in individual bowls topped with ahi, avocado, cucumber, and additional sesame seeds.

One year ago: homemade veggie stock

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