Sushi bowls are my answer to an easy lunch or dinner that’ll have everyone think you’ve been slaving away for hours. My husband said this is his favourite meal of all time (of course anything would be with Kewpie mayonnaise!). We have a version of this most weeks so I have many more delicious options coming your way! I also love that there’s no rolling involved and you can get more creative with toppings (hello leftovers) since you aren’t limited to options that roll up well. Best of all, these fresh but hearty bowls keep me fueled for hours. Enjoy x
Serves 4
2 cups brown sushi rice, rinsed
½ cup black sesame seeds
4 x 200g tuna steaks
Olive oil for drizzling
2 avocadoes, sliced
To serve
Wasabi and Kewpie mayonnaise
Pickled ginger
Soy sauce or tamari
Sushi Dressing
1/2 cup rice vinegar
4 tbsp coconut sugar
1 tsp sea salt
1 tsp sesame oil
For the dressing mix vinegar, coconut sugar, salt and sesame oil in a small saucepan and stir over a low heat until hot and sugar has dissolved. Cool and set aside until ready to use.
Combine rice and 4 cups of water in a saucepan.
Bring to the boil in an uncovered pot. Cover, then reduce heat and simmer gently for 20 minutes, or until tender. Turn off heat and let stand for 10-15 minutes. Spoon over sushi dressing and fold gently with a large spoon to combine.
Meanwhile, place sesame seeds on a plate. Press both sides of tuna into sesame seeds.
Heat oil in a frying pan. Sear tuna in batches, for 1 minute on each side, (for rare). Let tuna rest 10 minutes or so then cut into thick slices with a super-sharp knife.
Divide rice among 4 bowls. Top with avocado, tuna wasabi, Kewpie mayonnaise, pickled ginger and a drizzle of soy sauce.
Gretchen Lowe, Food Stylist Auckland
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