 |
|
|
|
|||
|
Total Time: 40 minutes Serves: 4 1 c. organic short grain brown rice 1 tsp. sea salt 3 Tbsp. rice wine vinegar 2 tsp. raw cane sugar 1/2 tsp. salt 1 Organic Carrot, peeled and shredded 1 organic English cucumber, peeled and thinly sliced 1/4 c. pickled ginger, chopped 1 tbsp. Henry's Canola Oil 1 lb. ahi or sushi-grade tuna soy sauce or tamari 1 avocado, sliced 1/3 c. mayonnaise 1 tbsp. wasabi paste 1 tsp. sesame oil Bring 1 1/2 cups of cold water to a boil. Add rice and one teaspoon salt. Bring back to a boil. Cover and turn down to a simmer. Cook for about 35 minutes, or until the water is absorbed. Place cooked rice in a large bowl. Mix together rice wine vinegar with sugar and salt. Pour over rice and toss to mix. Stir in carrots, cucumbers and ginger. Place in refrigerator to cool. Heat a grill pan or grill to medium high heat. Add canola oil to grill pan. Sear tuna, two minutes per side to medium rare. Cook longer to desired doneness. Remove from pan, allow to cool for a minute or two. Cut into thin slices and drizzle with soy sauce. Divide rice salad between four plates, top with tuna and avocado. Mix together mayonnaise with wasabi and sesame oil. Place in squeeze bottle and drizzle over each salad. Enjoy! TIP: If you don’t have a squeeze bottle, place mayonnaise in a baggie and cut a small tip off of one corner. Gently squeeze mayonnaise out over the salad. |
|||
|
|||||||||||||||||||||||||||||||||||||||||||