Spicy tuna recipe (deconstructed sushi rolls)
An easy spicy tuna recipe packed with flavour and zing. This is definitely a deconstructed sushi roll in a bowl you would make over and over again.
Ingredients
- 240g / 2 fresh tuna steaks
- 1 avocado, skinned, de-stoned and sliced
- 125 g or ½ a cup of sushi rice
- ½ tablespoon of japanese rice vinegar/ seasoning
For the pickle
- 120 g of white cabbage thinly sliced
- 60 g (half) red onion thinly sliced
- 125 ml or ½ a cup of water
- 125 ml or ½ a cup of Japanese rice vinegar
- Juice of 1 lime
- 1 teaspoon of maple syrup
For the dressing
- 1 tablespoons of rice wine vinegar
- 1 tablespoons of dark soy sauce
- ½ teaspoon of sesame oil
- ½ teaspoon of shichimi togarashi seasoning
- 1 cm of finely sliced fresh jalapeño
Instructions
How to make pickled cabbage
- Add the ½ a cup of water with the ½ a cup of Japanese rice vinegar with the lime juice and maple syrup and bring to the boil. Add the cabbage and red onion then remove from the heat. Place in a jar in the fridge to cool.
How to cook rice
- Wash the rice in cold water a few times and drain. Place in a pan and add the water in a ratio of 2-1. Bring to the boil then reduce the heat to the lowest setting and place a lid on the pan. Leave the rice until all the water has absorbed. Take the pan off the heat and leave it to steam for a few minutes before folding in ½ a tablespoon of sushi rice seasoning / rice wine vinegar.
Perfectly seared tuna steaks
- Add some oil to a hot frying pan and sear the tuna steaks for 20 seconds each side. Set aside and rest until ready to serve.
Dressing
- Mix all the dressing ingredients together in a bowl.
How to serve
- You can serve this dish either hot or cold.
- Divide the rice between two plates and share the sliced avocado on the side.
- Slice the tuna into slices and place the slices on top. Liberally dust with the shichimi seasoning and place a spoonful of the pickle on top. Pour over the dressing or serve on the side.