Beautiful To Look At & Healthy To Eat!
Prep Time: 20 minutes
Cooking Time: 10-12 minutes
1/4 lb sushi grade Ahi tuna, small cubes
1/4 cup cooked Japanese rice. heated
7 slices of avocado, sliced very thin
1/4 cup Wakame (seaweed salad) found in Japanese markets
1 tbsp soy sauce
1/4 tsp ginger juice
1 tbsp mirin
1/4 tsp rice wine vinegar
1/4 tsp sesame seed oil
Small mixing bowl
3″ x 2″ ring mold
Small sauce pan
In a small mixing bowl, whisk together soy sauce, ginger juice, mirin, rice wine vinegar and sesame oil. Place cubed Ahi tuna into the marinade and toss lightly. Only marinade the tuna for about 5 minutes. On your serving plate, place rice into the bottom of mold and press evenly. Place avocado slices on top of the rice evenly layering inside the ring mold. Remove Ahi from the marinade, drain off excess liquid. Place the tuna on top of the avocado, applying a small amount of pressure. Top with the Wakame and slowly raise the mold up to reveal your layers! Place small dollops of Sweet Soy Sauce (recipe below) on plate.
Sweet Soy Sauce
1/2 cup soy sauce
1/4 cup sugar
On medium-low heat, add ingredients and cook on simmer until liquid has reduced and thickened, about 10-12 minutes.