Sticky Rice Bowls with Savory Fresh Blue Fin Tuna

Rice Bowls with Blue Fin Tuna

We are so blessedto live and area, here on the Eastern Shore of Maryland that allows us to havefarm land close and the ocean in our backyard so what that gives us is incredibleopportunities for amazing local produce, fish and seafood even in the wintermonths.

So when my husbandcame home with a few fresh Blue Fin Tuna steaks for dinner. I couldn’t turndown the itch to make something amazing in the kitchen. My kids are die hardsushi lovers and they are always asking for us to bring take out home from ourfavorite sushi restaurant, but with my kids expensive palates and trying toreconstruct sushi on Saturday night with Mama doing all the work and not quick enoughfor  fast hands and hungry bellies.

So we put a little spin on sushi and make Sticky Rice Bowls with Savory Fresh Blue Fin Tuna! Wait till you hear about the marinade! This recipe you’re going to want to double the batch because they’re going to want seconds and there will be no left overs. Promise!

Ingredients:

• 1 C SushiGrade Rice
• 1 ½ Cwater
• 3-4seeedless cucumbers-sliced thinly
• Shreddedcarrots
• 1avocado-cubed
• Edamame-steamedand shelled
• 2 greenonions- chopped
• ½ Cpurple cabbage-sliced thin
• 1-1.5lbs fresh tuna
• 1 Tbspsesame seeds
• ¼ CTamari
• 1 tsprice wine vinegar
• 1 tsphot sauce
• 1 tspsesame seed oil
• 1fresh chili

Pickled Cucumbers

• ½ Crice wine vinegar
• ½ Cwater
• 1/3 Choney
• 1 tspsea salt
• ½ tspdried chili flakes if you want heat

Directions:

For Sushi:

1. In asmall pot, add the water and sprinkle in salt, bring to a boil.
2. Add riceand simmer for 20 minutes.
3. Coverwith lid and pull from heat. Allow excess water to absorb

For Pickled Cucumbers:

1. Combinehoney, vinegar, water, salt and chili flakes in a sauce pan and bring to a boilover high heat
2. Add cucumbersand stir.
3. Letthem rest for 10 minutes to cool, then transfer to a covered container and refrigerateuntil needed.

For Tuna:

1. In abowl, add hot sauce, vinegar, tamari and sesame oil cover and refrigerate for30 minutes or more.

When Ready:

1. Place Tuna on the grill at about 350 degree and cook until desired temperature. Remember it will continue to cook a bit even off the heat.
2. In individual bowls, spoon in rice, add edamame, carrots, avocado, cabbage, pickled cucumbers.
3. Top with tuna, sprinkle sesame seeds and green onions.
4. Drizzle a little more tamari, hot sauce or any other flavorings you wish!

Sticky Rice with Savory Blue Fin Tuna

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