Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
  Sign Up | Contact Us | Email To A Friend | Blog  
Twitter RSS feed [?]













Tuna Avocado Sashimi
Why go out when you can make this beautiful sashimi recipe at home?
MENU

 

 

Seafood

Category Main Page
Articles & Reviews

 

   

Fish-Seafood-Caviar

Category Main Page
Articles & Reviews

 

   

Main Nibbles

Main Page
Articles & Reviews Of Foods From A To Z

  

 

Product Reviews

Main Page
Food, Beverages, Books,
News & More

   

   

 


April 2007

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Recipe: Tuna & Avocado Sashimi Bowl

Enjoy A Lovely “Chirashi Sushi,” A “Sashimi Salad” That’s Easy To Make At Home

 

Chirashi sushi is a style that assembles the ingredients on top of a bowl of rice—a type of sashimi salad. This delicious tuna sashimi recipe combines the most popular sashimi fish, succulent tuna, with “melt-in-your-mouth” ripe avocado. A dressing of soy sauce and sake—with a pinch of wasabi for a little extra kick—makes this a heavenly first course. It combines the flavors of umami to simple yet spectacular effect (learn more about the flavors of umami). Once you see how easy it is, this will become one of your favorite dishes. Serves 4.

Learn more about sashimi in our Sushi & Sashimi Glossary. Learn more about the different types of tuna.

Ingredients

  • 12 ounce chunk of fresh tuna
  • 2/3 tsp soy sauce
  • 1 ripe avocado
  • Wakame (seaweed), soaked and drained
  • 1/4 red onion
  • Nori (toasted seaweed sheet), chopped or torn
  • 8 shiso or basil leaves
  • 4 bowls of steamed rice
  • 3 tablespoons soy sauce
  • 1 tablespoon sake, lightly boiled with 1 tablespoon water
  • 1 teaspoon white sesame seeds
  • 2 teaspoons sesame oil
  • 2 tablespoons finely chopped spring onion
  • 1 large piece grated fresh ginger
  • Watercress sprouts, watercress or other sprouts to garnish

Directions

  1. Plunge the wakame seaweed into boiling water, then cold water. Press to extract all the water and cut into bite-size pieces. Slice the red onion very thinly, soak in water and drain. Slice the shiso or basil leaves thinly, lengthwise.
  2. Combine the ginger, chopped spring onion, sesame oil, sesame seeds, sake and the 3 tablespoons of soy sauce to make the dressing.
  3. Divide the rice into 4 bowls. Sprinkle each liberally with nori seaweed, arrange the onion slices and shiso or basil on top and place some wakame seaweed in the center.
  4. Slice the tuna into 1/4" thin slices and sprinkle with 2/3 teaspoon of soy sauce. Peel the avocado and remove the flesh from the pit in even arc shapes (see photo above).
  5. Arrange the chunks of avocado and the slices of tuna alternately around the wakame.
  6. Garnish with watercress. You may sprinkle the dressing over the rice or serve it on the side.

Tip

Avocado will turn brown when exposed to air for a period of time, so peel the avocado right before serving. If not using all the avocado, only peel off the skin from the flesh you will use, save the peel, wrap it around the rest of the avocado, then cover the entire unused portion with plastic wrap and store it in the refrigerator. This will help preserve both the color and taste of the avocado.


Recipe and recipe image courtesy of Umami Information Center. © 2007 UMAMI Information Center. All rights reserved. Additional material © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved.  Images are the copyright of their respective owners.





 



About Us
Contact Us
Legal
Privacy Policy
Advertise
Media Center
Manufacturers & Retailers
Subscribe
Interact