YOUR SOLIN GENERATED RECIPE
Marinated sashimi-grade tuna tossed in savory coconut aminos and ginger, served over warm brown rice with creamy avocado and crisp vegetables.
INGREDIENTS
5.5 oz sashimi-grade ahi tuna
0.5 cup cooked brown rice
0.25 whole avocado
0.25 cup shelled edamame
0.5 cup cucumber
2 medium radishes
1 tbsp coconut aminos
1 tsp toasted sesame oil
1 tsp rice vinegar
0.5 tsp fresh ginger
1 stalk green onion
0.25 tsp sea salt
0.5 tsp black sesame seeds
PREPARATION
Cut the sashimi-grade ahi tuna into uniform half-inch cubes using a sharp knife.
In a medium glass bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, grated fresh ginger, and sea salt.
Add the tuna cubes to the marinade and toss gently to ensure every piece is well coated; let it sit for 5 minutes.
Thinly slice the cucumber and radishes, and finely chop the green onion.
Place the warm cooked brown rice in the center of a serving bowl.
Arrange the marinated tuna, sliced avocado, shelled edamame, cucumber, and radishes over the rice.
Garnish the bowl with the sliced green onions and black sesame seeds before serving.