Name: Seared Tuna Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Ahi tuna steak; 0.5 cup Cooked sushi rice; 0.25 cup Shelled edamame; 0.25 whole Avocado; 0.5 cup Sliced cucumber; 2 whole Radishes; 1 tsp Toasted sesame oil; 1 tbsp Tamari; 1 tbsp Rice vinegar; 1 tsp Black sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sheet Nori seaweed

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Tuna Sushi Rice Bowl

Seared sesame-crusted ahi tuna served over vinegared sushi rice with crisp cucumbers and creamy avocado for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

47.6g

Fat

17.7g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi tuna steak

0.5 cup Cooked sushi rice

0.25 cup Shelled edamame

0.25 whole Avocado

0.5 cup Sliced cucumber

2 whole Radishes

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Black sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheet Nori seaweed

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PREPARATION

1
Pat the tuna steak dry with a paper towel and season both sides evenly with sea salt and black pepper.
2
Heat the toasted sesame oil in a cast-iron skillet over medium-high heat until the oil is shimmering and hot.
3
Place the tuna in the skillet and sear for 60 to 90 seconds per side for a perfect rare center, then transfer to a cutting board to rest.
4
In a small mixing bowl, gently toss the warm cooked sushi rice with the rice vinegar until the grains are lightly coated.
5
Slice the rested tuna steak against the grain into thin, uniform strips.
6
Place the vinegared rice in the center of a bowl and arrange the sliced tuna, avocado, cucumber, edamame, and radishes around it.
7
Drizzle the tamari over the entire bowl and garnish with black sesame seeds and thin strips of the nori seaweed sheet.