spicy tuna with kale rice sushi bowl

donna hay - Fresh + Light - - Light Energy Bars -

1 cup (200g) sushi rice

1 cup (250ml) water

100g kale leaves

1 ta­ble­spoon rice wine vine­gar

300g sashimi-grade tuna, chopped

1 tea­spoon finely grated lemon rind

½ tea­spoon shichimi tog­a­rashi+, plus ex­tra to serve

1 tea­spoon sesame oil

½ tea­spoon sea salt flakes

1 cup (140g) frozen pod­ded edamame, thawed mi­cro (baby) pur­ple basil, to serve

Place the rice in a sieve and rinse un­der cold water. Place the rice and water in a medium saucepan over high heat and bring to the boil. Re­duce heat to low, cover with a lid and cook for 12 min­utes or un­til ten­der and most of the water has been ab­sorbed. Re­move from the heat and set aside, cov­ered, for 5 min­utes.

Place the kale in a colan­der and pour over boil­ing water. Drain and set aside to cool slightly. Squeeze out any ex­cess water and finely chop. Add the kale and vine­gar to the rice and stir to com­bine. Set aside to cool.

Place the tuna in a medium bowl with the lemon rind, tog­a­rashi, sesame oil and salt and toss to com­bine.

Di­vide the rice be­tween bowls and top with the tuna mix­ture, edamame, pur­ple basil and ex­tra tog­a­rashi to serve.

SERVES 4.

+ Shichimi tog­a­rashi is a Ja­panese spice mix. You can find it in Asian supermarkets.

We’ve in­tro­duced a few clever tricks to up the good­ness fac­tor of these bowls. Add chopped leafy greens to the rice (per­fect for an iron-boost), or in­fuse the grains with ginger or matcha to en­joy the whole­some re­wards.

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