Sushi Bowl

Fresh, bright, and flavor-forward. This sushi bowl brings the flavor of outstanding sushi right to your kitchen. It’s loaded with veggies, complex carbohydrates, and a healthy protein to satisfy your taste buds and your nutrition.

Composed Sushi Bowl

Ingredients:

1 each	Naked Ahi Tuna, see recipe below
¼ cup	Brown Sushi Rice, see recipe below
¼ cup	Cucumber, julienned
¼ cup	Edamame, shelled
¼ cup	Carrots, julienned
⅓ cup	Cabbage, purple, shaved
⅛ each	Avocado, sliced
¼ teaspoon	Sesame seeds, black and white
2 teaspoons	Sriracha
1 Tablespoon	Ginger Soy Dressing, see recipe below

Method:

In a small bowl combine ¼ cup cold Brown Sushi Rice (see recipe below), cabbage, edamame and Ginger Soy Dressing (see recipe below).
In a large bowl or plate, build your sushi bowl-

Mound of rice mixture in the center.
Carrots divided and placed standing up in opposite corners.
Cucumber divided and placed standing up in opposite corners.
Top rice with Naked Ahi Tuna (see recipe below).
Sliced avocado.
Drizzle with sriracha.
Finish with sesame seeds.

Naked Ahi Tuna

Ingredients:

3 ounces	Tuna
¼ teaspoon	Olive oil
⅛ teaspoon	Salt
⅛ teaspoon	Pepper

Method:

Preheat sauté pan to medium-high heat.
Add olive oil.
Season tuna with salt and pepper.
Sear tuna on both sides until center is rare.

Brown Sushi Rice

Ingredients:

3 cups	Brown rice, short grain
3 ¼ cups	Water
⅓ cup	Red wine vinegar
3 Tablespoons	Sugar

Method:

Rinse rice using a strainer until water runs clear. (Really allow the rice time to rinse)
In a sauce pot add water and rice, bring to a boil.
Once rice comes to a boil, cover, and turn heat down to low. Let steam for 35-45 minutes. Or until all of the water is absorbed and the rice is al dente.
In a separate sauce pot combine; rice wine vinegar and sugar cook on medium-low until the sugar has dissolved, about 5-8 minutes.
Once the rice is cooked and the sugar mixture is ready, combine the two. Fluff with a fork.
Serve warm.

Ginger Soy Dressing

Ingredients:

1 Tablespoon	Sesame oil
2 Tablespoons	Tamari
½ Tablespoon	Garlic
½ Tablespoon	Ginger
1 Tablespoon	Agave

Method:

In a medium saucepan on medium-low heat, add sesame oil.
Add garlic and ginger, sauté for about 3-4 minutes.
Add tamari and agave.
Allow mixture to simmer until thickened, about 4 minutes.
Let cool, puree in blender until smooth.