Ingredients
Scale
- Grain: sushi rice (short grain brown rice and/or black rice, enough for two bowls. Click the link above for my sushi rice recipe.)
- Protein: 1/2 pound sushi-grade tuna (cut into slices)
Vegetables:
- Julienned watermelon radish
- Julienned Persian cucumbers
- Julienned carrots (sautéed in olive oil briefly (1-2 minutes until crisp-tender, finished with a splash of toasted sesame oil, toasted sesame seeds, sea salt)
- Thinly sliced avocado
- Thinly sliced jalapeño peppers
- Cilantro leaves
Other toppings:
- Furikake (you can find the recipe here or nori cut into thin strips)
- Toasted sesame seeds
- Spicy mayo (mayo + sriracha, thinned with a little water)
- Tempura crunchies
For the tempura crunchies:
- 1/2 cup all-purpose flour
- 3/4 cup seltzer/sparkling water
- Oil for deep frying
Instructions
For the tempura crunchies:
- Combine the flour and water in a bowl. Whisk to combine.
- Fill a pot with oil. When the oil reaches 350-375F, pour some of the batter (be careful, the oil will bubble up a bit), with a spoon or measuring cup into the hot oil. After a few minutes, when golden brown and crispy, remove the batter from the oil with a slotted spoon and drain on paper towels. Repeat with the rest of the batter.
Assembly
- Divide rice between bowls and top with vegetables, toppings and tuna.
- Category: Main