NUTRITION

SERVINGS

INGREDIENTS

4.75 oz Ahi tuna

0.5 cup Cooked jasmine rice

0.25 cup Shelled edamame

0.25 whole Avocado

0.5 cup Cucumber

2 tbsp Green onions

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

0.5 tsp Fresh ginger

0.5 tsp Sriracha

1 tsp Black sesame seeds

1 tsp Lime juice

PREPARATION

• 1

  Pat the sashimi-grade ahi tuna dry with a clean paper towel and slice into uniform 1/2-inch cubes.

• 2

  In a medium glass bowl, whisk together the tamari, toasted sesame oil, rice vinegar, grated fresh ginger, sriracha, and lime juice until well combined.

• 3

  Add the tuna cubes to the marinade, tossing gently to coat every piece, and let it marinate in the refrigerator for 10 minutes.

• 4

  While the tuna marinates, thinly slice the cucumber into rounds and the green onions on a bias.

• 5

  Place the warm cooked jasmine rice in the bottom of a serving bowl and top with the marinated tuna, shelled edamame, cucumber slices, and the avocado quarter.

• 6

  Drizzle any remaining marinade over the bowl and garnish with the sliced green onions and black sesame seeds.