Sushi Salad With Seared Tuna, Avocado & Rice Wine Dressing
This sushi-inspired dish brings together the vibrant flavors of tender tuna steak, creamy avocado, and crunchy nori seaweed. The sushi rice serves as a flavorful base, complemented by the tangy rice vinegar and a touch of sweetness from the sugar. Topped with sesame seeds and served with soy sauce on the side, this recipe offers a delightful fusion of textures and tastes that will transport your taste buds to a Japanese culinary experience.
— Constant Cookbook
Ingredients
- 100g sushi rice
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tuna steak
- coarsely ground black pepper (enough to coat the tuna)
- 1 sheet of nori seaweed sushi paper, cut into shreds (optional)
- 1 small avocado , sliced
- ½ small red onion , thinly sliced
- 1 tbsp toasted black or white sesame seeds
- soy sauce , to serve
Instructions
- Rinse the sushi rice really well and put in a small saucepan covered with 200ml cold water. Bring to the boil, then simmer for 10 mins with the lid on. Remove from the heat and keep the lid on for 15 mins before transferring to a serving bowl.
- Meanwhile, pour boiling water over the edamame and leave to defrost until the rice is cooked. To make the dressing, combine all the ingredients, then set aside.
- Heat the sesame oil in a non-stick pan and add the nori. Cook for 1-2 mins on a medium heat until crisp.
- To assemble the salad, drain the edamame, then tip onto the rice along with the pomegranate seeds and salmon. Fan out the avocado slices on top and sprinkle over the black sesame seeds. Drizzle over the dressing and top with slices of sushi ginger, if you like.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 862 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 87 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 2.5 milligram of sodium
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