Ingredients:
2 Tuna Steaks or 8 oz Canned Tuna, drained
1/4 cup Coconut Aminos
1 tbsp Sesame Oil
1 tsp Black Sesame Seeds
1 1/2 tbsp Grated Ginger
1 tsp Crushed Red Pepper
1/4 cup Green Onions, diced
1 tsp Honey
1/2 cup Sushi Rice
1 Avocado
1 Cucumber, sliced or diced
2 tbsp Sriracha
Instructions:
1. If using tuna steaks, pat them dry and season lightly with salt and pepper. If using canned
tuna, drain well and set aside.
2. In a small bowl, whisk together the coconut aminos, sesame oil, grated ginger, honey, and
crushed red pepper.
3. If using tuna steaks, heat a skillet over medium-high heat and sear for 1-2 minutes per side
until lightly browned on the outside but still pink in the center. Remove from heat and let rest
before slicing. If using canned tuna, mix it directly with the prepared sauce.
4. Cook the sushi rice according to package instructions. Once done, fluff with a fork and set
aside.
5. Slice the avocado and cucumber.
6. Assemble by layering the sushi rice in a bowl, then adding the tuna, avocado, and cucumber.
7. Drizzle with sriracha and sprinkle with black sesame seeds and diced green onions.
8. Serve immediately, adjusting spice or seasoning as desired.
Tips: For a more substantial bowl, you can add additional veggies like shredded carrots, radishes, or edamame.
If you prefer your tuna cooked through, you can sear the steaks a little longer or use canned tuna for a fully cooked option.
Adjust the sriracha to your spice preference for a milder or spicier dish.
Serves: 2
Protein: 31g
Calories: 452