Preparation
30
Cook time
20
Portions
4
Level
Easy
INGREDIENTS
Marinated tuna:
1 Fresh Attitude dry shallot, finely chopped
30 ml (2 tablespoons) soy sauce
15 ml (1 tablespoon) honey
10 ml (2 tsp.) rice vinegar
5 ml (1 tsp.) chopped ginger
5 ml (1 tsp.) chopped garlic
10 ml (2 tsp.) sesame oil
350 g (approx. 3/4 lb) very fresh red tuna, diced
Sushi rice:
375 ml (1 1/2 cups) dry sushi rice, rinsed and drained
430 ml (1 3/4 cups) water
30 ml (2 tablespoons) rice vinegar
15 ml (1 tablespoon) mirin
15 ml (1 tablespoon) sugar
2.5 ml (1/2 tsp.) salt
Sauce:
125 ml (1/2 cup) 2% plain Greek yogurt
1 Fresh Attitude dry shallot, finely chopped
15 ml (1 tbsp.) rice vinegar
15 ml (1 tablespoon) water
7.5 ml (1/2 tablespoon) honey
Salt and pepper to taste
Garnish:
1/2 container of 142g – 5oz Fresh Attitude baby spinach
1 Fresh Attitude dry shallot, thinly sliced
1 avocado, sliced
1 carrot, julienned
2 Lebanese cucumbers, sliced
30 ml (2 tbsp.) roasted sesame seeds
METHOD
1. Marinated tuna: In a bowl, combine the dry shallot with the marinade ingredients. Add tuna and toss to coat well. Cover and marinate for 15 to 30 minutes in a cool place.
2. Sushi rice: Place rice in a large bowl and cover with cold water. Stir until water gets cloudy, then drain. Repeat three or four times, until the water remains almost clear. Cook rice according to package directions. Remove from heat and let stand for 5 minutes before stirring with a fork. In a small bowl, mix rice vinegar, mirin, sugar and salt until dissolved. Pour this mixture over the rice. Stir, then spread the rice out on a baking sheet and leave to cool for 15 to 20 minutes.
3. Sauce: In a bowl, combine sauce ingredients.
4. Drain tuna and discard marinade.
5. Divide rice among four bowls, then add in segments: marinated tuna, spinach, shallot, avocado, carrot and cucumber. Garnish with sauce and sesame seeds.
TIPS
You can cook the rice the day before.