An alternative to a sushi roll, commonly known in Japan as “scattered sushi”, this ahi tuna roll inspired dish is very flavorful, crisp, light and healthy.
If you like sushi or Asian food, you will love this sushi inspired bowl. The seared tuna is a great source of protein, fermented beets are great for your gut health, carrots and daikon radish add nutrients, and rice will keep you full until your next meal without the cravings for junk food in between.
This is a perfect light, yet satisfying dinner (or lunch) that is full of flavor yet very easy and quick to make.
- 2 ahi tuna steaks
- 1 cup sushi rice
- 1 carrot (peeled & cut into 2-inch ling, ⅛-inch thick sticks)
- 1 daikon radish (peeled & cut into 2-inch ling, ⅛-inch thick sticks)
- 2 scallions (thinly sliced)
- 2 tablespoons ginger relish
- 2 tablespoons wasabi powder
- 4 slices of toasted nori
- 1 tablespoon Ginger & Teriyaki Sesame Seed Dressing
- 2 tablespoons of fermented beets (optional)
- Cook sushi rice according to package instructions.
- In the mean time mix the carrots and daikon radish together & set aside.
- In a bowl place together ginger relish & scallions. Lightly salt and stir to combine.
- Pat ahi tuna steaks dry with a paper towel and. Season both sides with salt and pepper. Spread wasabi powder on a plate. Press both sides of tuna into powder to coat.
- Saute in a pan in about 1 tablespoon cooking oil over medium-high heat. About 3-4 minutes on each side, or to preferred doneness. Transfer to cutting board and slice on a bias into 4-5 pieces each.
- Place rice in a bowl (or on a plate), spread carrot & daikon mixture, nori, relish mixture, and fermented beets (optional) on the side or the rise. Place tuna on the other side or the rice and drizzle with Sesame Seed Dressing.