Seared Tuna Sushi Bowl
This is a quick and easy sushi bowl that gives you the flavor of sushi without all of the hustle.
Wash rice until the water runs clear.
Place rice and water in a pot and place on stove over medium heat or place on a ricecooker and follow manufacturers instructions.
If cooking on a stove top, bring the rice to boil and cover with a lid. Turn down flame to the lowest setting and cook for 15 mins. After 25 mins, turn off the fire and let steam with the lid on for 10 mins.
While the rice is cooking, prepare the sushi for the rice.
In a small pot, pour in rice vinegar, sugar, and salt. Dissolve the ingredients together over medium-low heat.
When the rice is cooked, transfer rice into non-metallic bowl with a wood or rice spoon.
Fold in a quarter of the vinegar mix at a time. Make sure to evenly coat the rice with the vinegar mixture. Set aside for later.
Remove Ahi Tuna steak from the fridge smear with Chinese Hot Mustard sauce.
Coat the smeared Tuna with the roasted Sesame seeds. Lightly season with Kosher salt.
Heat a saute pan over medium heat with 2 tbsp. Avocado oil.
When oil is hot, place the crusted Tuna into the pan. Cook on all sides for 30-45 mins each side.
Evenly disribute the rice into bowl, slice and place 3 0z of Tuna over the rice. Garnish with pickled Radish mix, sliced Cucumbers, julliane Scallions , and cut Nori paper.
Play around with the toppings. Add Avocado, Edamame, Beans, or Wakame. Create your own flavors.
1.5 cups Calrose Rice
4 cups water
5 cups Rice Vinegar
1.5 tbsp. Sugar
1 tbsp. Kosher Salt
2 tbsp Avocado Oil
9 oz Sushi Grade Ahi Tuna
2 tbsp Chinese Hot Mustard Sauce
5 cups Toasted White Sesame Seeds
1 cup Pickled Daikon & Carrots
3 Stalks Scallions
Sheets of Nori Paper
12 Slices Cucumber