You can use any rice or vegetables of your choice... these are the ingredients I had on hand.
2 cups cooked jasmine rice, follow cooking cooking directions on the package
½ lb sushi grade tuna, cut into 1/2 inch cubes
3 tbsp low sodium soy sauce + more for serving
1 tbsp Gochujang or more to taste
1 tbsp sesame oil
1 tbsp rice wine vinegar
½ red bell pepper finely chopped
½ yellow bell pepper finely chopped
½ zucchini finely chopped (scoop out the center flesh and seeds)
2 scallions thinly sliced on the bias, (reserve some for garnish)
¼ cup fresh cilantro leaves
Sprinkle of Rice Seasoning blend (found in the Asian aisle, it has a blend of sesame seeds, seaweed and spices)
1
In a medium bowl combine tuna, soy sauce, Gochujang, sesame oil, rice wine vinegar, both the chopped peppers, zucchini, and scallions. Use a silicone spatula and gently mix to combine.
In 2 bowls, layer 1 cup of rice, 1/2 the tuna mixture, sprinkle of the rice seasoning blend, cilantro and scallions.
CategoryFish
Ingredients
2 cups cooked jasmine rice, follow cooking cooking directions on the package
½ lb sushi grade tuna, cut into 1/2 inch cubes
3 tbsp low sodium soy sauce + more for serving
1 tbsp Gochujang or more to taste
1 tbsp sesame oil
1 tbsp rice wine vinegar
½ red bell pepper finely chopped
½ yellow bell pepper finely chopped
½ zucchini finely chopped (scoop out the center flesh and seeds)
2 scallions thinly sliced on the bias, (reserve some for garnish)
¼ cup fresh cilantro leaves
Sprinkle of Rice Seasoning blend (found in the Asian aisle, it has a blend of sesame seeds, seaweed and spices)
Directions
1
In a medium bowl combine tuna, soy sauce, Gochujang, sesame oil, rice wine vinegar, both the chopped peppers, zucchini, and scallions. Use a silicone spatula and gently mix to combine.
In 2 bowls, layer 1 cup of rice, 1/2 the tuna mixture, sprinkle of the rice seasoning blend, cilantro and scallions.