Description
All the flavors of your favorite simple sushi roll, without the rolling! This deconstructed bowl features coconut rice, sashimi-grade ahi tuna, fresh vegetables, and creamy sriracha aioli.
Ingredients
Scale
Coconut Rice
- 1/2 cup dry jasmine rice
- 1/2 cup canned coconut milk
- 1/2 cup water
- 1 teaspoon sea salt
Sushi Bowl
- 2 sashimi-grade ahi tuna steaks
- 1 ripe avocado
- 1/3 english cucumber, thinly sliced
- 3 – 4 radishes, thinly sliced
- 1 honey mango, diced
- 2 – 3 carrots, ribboned
- 1/4 cup green onion, chopped
- gluten-free soy sauce, for serving
- homemade sriracha aioli (1/2 cup avocado mayo + 2 – 3 tablespoons sriracha)
Instructions
Make the Coconut Rice
- Combine jasmine rice, coconut milk, and water in a medium saucepan and bring to a boil.
- Reduce heat to low, cover (leaving a slight opening), and simmer until most of the liquid has been absorbed (about 15 minutes).
- Turn off heat and let steam (fully covered) for 15 – 20 minutes. Season with sea salt and fluff with a fork.
Note : You can serve the rice warm or chilled. I prefer it chilled for this bowl. It gives a sushi-style texture and makes prep even easier if you make it the night before.
Assemble the Bowl
- Prep your vegetables : ribbon the carrots, slice cucumbers and radishes, dice mango and avocado, and chop green onion.
- Slice tuna steaks into small cubes just before serving (or sear briefly in a skillet if preferred).
- In a small bowl, mix avocado mayo with sriracha to taste.
- Layer rice into the bottom of the bowl and top with your prepped ingredients. Drizzle with sriracha aioli and gluten-free soy sauce.
Notes
- Prep time will depend on whether rice is made ahead and chilled or cooked fresh
- Use sushi rice or jasmine rice
- Buy tuna the day (within 24 hours) you plan to serve
- Customize with whatever veggies or fruit you love
- Prep Time: 15 - 45 minutes
- Cook Time: 30 minutes
- Category: Salads & Bowls
- Method: No-Cook / Stovetop
- Cuisine: Asian-Inspired
