Japanese Tuna Sushi Bowl with Quick Pickled Cucumber
Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 25 minutesminutes
Servings: 2servings
Author: Emily Hlavac Green
Ingredients
Japanese Furikake Seasoning
2sheets Nori seaweedroasted and torn or shredded into small flakes
¼cupBonito flakespacked
2teaspoonsSea salt
3tablespoonsSesame seeds
1teaspoonSugar
2teaspoonsred chili flakes
Marinade
3tablespoonssoy sauce or liquid aminos
1tablespoonsesame oil
1tablespoonMirin
1tablespoonrice wine vinegar
Salt & Pepper
Bowl
4clovesgarlic
2cupsbrown sushi rice
2+cupsof water
2small sachets miso paste with seaweed
1canof Flakey Tuna
1small cucumber
2Eggssoft boiled
Juice of 1 lime
1Avocado
2Spring Onions
1tablespoonoilolive or sesame
Instructions
AT HOME
Combine all Furikake Seasoning ingredients in a zip lock bag and shake to mix.
Combine all Marinade ingredients and put into a small sealed container.
Boil Eggs over high heat for 2 minutes then remove, run under cold water and stack in a container.
AT CAMP
Thinly slice cucumber and spread out in tupperware as one or two thin layers then pour most of the marinade over the cucumbers to cover. Leave to marinate while you make the rest.
Get a good fire going (or light your camp stove) and put olive oil along with chopped garlic into a frypan.
After 2 minutes add the brown rice and toss to combine.
Pour water to cover and stir in packets of miso.
Keep the pan on consistent heat, stirring as it boils and adding more water if needed. You want the water to evaporate at the end leaving the rice cooked but still with a little bite. Once al dente remove from heat.
Sprinkle furikake mix into the rice and stir to combine.
Peel eggs and cut in half, thinly slice avocado and spring onion.
Share rice and divide sliced avocado, tuna, pickled cucumber, eggs and spring onion between two bowls and drizzle with lime juice.