If you know me at all, you know I love sushi. If I could eat it for breakfast, lunch, and dinner I would happily do it. The mere mention of sushi makes my face light up and angels begin to sing! When we go out for sushi, we always try to make it a point to photograph the masterpiece that is set before us, but we lose our minds and gobble everything up before we remembered our plan. This is usually tee type of photograph we capture…
We have tried on a couple occasions to make sushi rolls at the house, but they have all been just “okay” unfortunately. Although we would never discount our hard work (because sushi is HARD work), both of us were wishing we would have just gone out for it! Here is our last at-home sushi date. Not bad!
Alas, I think I have finally found my homemade sushi fix, and it is so much easier to throw together than a roll. I’m not sure what Justin thinks about it yet because I wasn’t about to share…it was that good! So, Justin may have to wait a bit longer to try it, but you don’t have to. Here it is, the Deconstructed Sushi Salad.
- 4 oz. Tuna Steak, raw
- 2 t Sesame Seeds
- 1 - 2 cups Salad Mix (I use half organic herb mix, and half baby spinach)
- 1/2 package Annie Chung Roasted Seaweed Snacks, cut into strips
- 1 - 2 T Lighthouse Toasted Sesame Ginger Salad Dressing
- Coconut Oil to lightly coat the pan
- Celtic Sea Salt & Pepper
- Short Grain Brown Rice, cooked (recipe below)
- Place a pan on medium high heat.
- Meanwhile, dust the tuna steak with salt and pepper, then gently press some of the sesame seeds onto the top and bottom of the steak. (This will form a light "crust" when you sear it in your hot pan.)
- Use a tiny bit of coconut oil to coat the pan, and sear the tuna steak on both sides for about 1 - 2 minutes, or until it's done enough for your liking. I'm a fan rare myslef!
- While the steak is searing, prepare the rest of your salad.
- Greens first, then the remaining sesame seeds, strips of seaweed snack, rice and avocado.
- Slice the tuna steak once it is done cooking with a sharp knife and top with dressing.
- 2 cups Short Grain Brown Rice
- 4 cups water
- 3 T Seasoned Rice Vinegar
- 3 T Organic Tamari
- Rinse the rice well in a large pot.
- Once clean, add the water and bring to a boil.
- Cover and simmer for about 40 minutes or until the rice is tender.
- Remove from heat with lid still on and let sit for another 10 minutes.
- Add the vinegar and tamari
- Stir with a wooden spoon!