Don’t let this elegant, beauty fool you. This dish is filling, delicious and surely will become a staple around your home.
2 avocados, diced
1/2 cucumber, diced
1 cup micro-greens (I like to use watercress)
2 cups cooked sticky rice (usually 1 cup dry sticky rice, 2 cups water)
2 tbsp rice vinegar
2 tbsp sugar
1/2 tsp salt
1-2 medium-sized tuna steaks
3 tbsp low sodium soy sauce
1 tbsp sesame oil
1 tbsp lime juice
1 nori sheet, cut into thin strips
1 tbsp Sesame seeds
Cook sticky rice in a rice cooker or on stovetop according to package directions. Mix in rice vinegar, sugar and salt. Let cool in fridge at least 30 minutes to an hour.
Cut tuna steaks into 1/4-inch pieces. Toss tuna with soy sauce, sesame oil, nori strips and sesame seeds.
Using a mousse ring line up your sticky rice followed by cucumber, avocado and lastly tuna. If you do not have a ring you can use your 1 cup measuring cup…. But since you will invert to plate it, use your tuna first then avocado, followed by cucumber and sticky rice.
Flip measuring cup upside down on a plate so mixture comes out in a stack-like form. Top with microgreens serve and enjoy!