Deconstructed Sushi Bowls

Weeknight dinners in our home go through rotations, but rice bowls remain a constant. Since I need to eat gluten free (I'm very intolerant - gut issues, skin issues, etc.), rice is the best base to build upon since it is naturally GF. I like to add a protein and veggie to make a complete and satisfying meal. Some of our favorite combos are: fajita seasoned ground chicken with green peppers, grilled teriyaki chicken with mushrooms, and shrimp with avocado.

The most recent version I made was a deconstructed sushi bowl with seared ahi tuna, jasmine rice, avocado and drizzled with sriracha mayo. So easy and delicious!

Deconstructed Sushi Bowls

serves two

ingredients

1/2 cup jasmine rice

1 cup vegetable broth

1/2 pound sushi grade tuna

3 tablespoons GF soy sauce

3 tablespoons sesame seeds

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon italian seasoning

1 avocado

sriracha mayo, to taste

directions

{1}

Cook rice according to package instructions. Sub broth for water to add a depth of flavor.

{2}

In a shallow bowl, add soy sauce. In a separate bowl, combine the sesame seeds, salt, pepper and italian seasoning.

{3}

Pat the ahi tuna dry with a paper towel.

{4}

Dip ahi tuna in the soy sauce (this will help the sesame seeds adhere).

{5}

Generously sprinkle all sides of the ahi tuna with the sesame mix, pressing it down into the flesh.

{6}

The key to getting a nice golden sear on all sides without the tuna cooking all the through is a VERY hot pan. Heat a cast iron skillet over medium-high heat until very very hot. The pan is hot enough when a flick of water sizzles loudly.

{7}
Using tongs, carefully lay the tuna in the pan. Sear for 45-60 seconds - check underneath by lifting one corner to see if it is golden. When deeply golden, carefully flip. If not golden, turn the heat up. Sear the other side for 60-90 seconds. Sea each long edge using tongs to hold it upright.

{8}

Place seared tuna on a cutting board, and thinly slice. Cut avocado into chunks.

{9}

Divide the prepared rice between two bowls. Top with the seared tuna and avocado chunks, drizzle with sriracha mayo and serve!