Tuna sashimi rice bowl with soy-wasabi dressing is my latest weeknight dinner obsession. Gorgeous sashimi tuna is paired with shelled edamame, cucumber, avocado and arugula then dressed with a spicy soy sauce vinaigrette. I add a base of fluffy basmati rice to give my tuna sashimi rice bowl more substance.
Frozen Sashimi? Are You Sure?
Buying fresh sashimi tuna for the tuna sashimi rice bowl is not easy when you live in the meat capital of the world (Texas). I discovered that buying frozen tuna sashimi gave me the option to dress it the way I want versus buying the pre-sauced versions that are available in my grocery store. If you have access to really high quality tuna sashimi fresh, lucky you! One less step.
Less Fishy Fish – Soak It In Olive Oil
Whether you buy fresh or frozen tuna, the fear that it will be fishy (because it isn’t as fresh as you thought) is always a concern. The first time I thawed this frozen product to make a tuna sashimi rice bowl, I detected a tiny hint of fishy-ness so I turned to Uncle Google to see what I could do about it.
The internet said that soaking fish in either milk or olive oil for a short time will fix the problem. I don’t keep milk in the house, but I ALWAYS have good olive oil, so I transferred my thawed tuna to a small dish and coated it in my precious Seka Hills Olive Oil. I put it back in the fridge for about 30 minutes while I prepared my basmati rice.
I can go on and on about the value of buying good quality, REAL olive oil. If you are intrigued and wonder if the olive oil in your pantry is real, read my blog post Losing Your Virginity, Olive Oil Park 1.
Meal Prep — Basmati Rice
The recipe for my tuna sashimi rice bowl calls for using 1.5 cups of pre-cooked basmati rice. I didn’t include cooking times and instructions for the basmati because I know many people buy their rice in the quick-heat packs — no judgement, I use them on occasion too.
I had a love-hate relationship with the process of making rice for a while but I have now mastered the craft (which means I only screw up a batch once every three or four times I make it). Below is my method which combines the techniques of two YouTube stars – the ultimate source of truth.
Rinse good basmati rice very thoroughly in water to remove as much starch as possible (I use a fine mesh sieve).
Add the water and set over medium-high heat just until the water begins to bubble (not even a full simmer). Grab the pot handle and swirl just enough to loosen up the rice that has settled to the bottom.
Cover and reduce the heat to low (that means #2 on your stove dial or low for gas). Cooked for exactly 12 minutes. DO NOT lift the lid for any reason.
Turn off the heat but leave the pot on the burner for another 10 minutes. DO NOT lift the lid yet. After the timer beeps, lift the lid and use a spatula to fluff up your perfect basmati rice. Use immediately or allow to cool to room temperature before transferring to a container and refrigerating. Don’t put the lid back on or the residual steam will keep cooking your already perfect rice.
Your welcome.
Tuna Sashimi Rice Bowl with Soy-Wasabi Dressing
I am happy to report that the olive oil did the trick and when I went to make my tuna sashimi rice bowl 30 minutes later, the hint of offensive odor was completely gone.
To prepare the rice bowl, just layer a rice base and top with all of the other ingredients. In a small bowl, whisk together soy sauce, wasabi paste and rice vinegar until the wasabi paste is fully combined. Pour over your tuna sashimi rice bowl and top with furikake or sesame seeds if you have them. Devour, but maybe take a picture for Insta first because it’s Insta worthy.
Furikake
If you haven’t discovered furikake, it’s time. Eden Shake furikake is a mix of sesame seeds and tiny seaweed flakes and it not only makes the dish look more appealing, it adds a subtle crunch (especially if you go overboard like I do).
I have tried other brands and find they have too much of a fishy taste, so I order my Eden Shake on Amazon.
Ingredients
- 12 oz frozen sashimi tuna
- 3/4 cup frozen shelled edamame, thawed
- 1 small cucumber, diced
- 1 avocado, sliced
- 1 cup fresh arugula, chopped
- 1.5 cup cooked basmati rice
- 4 tbsp soy sauce
- 2 tsp wasabi paste
- 2 tsp rice vinegar
- 2 tsp furikake, optional
Instructions
Thaw the Tuna Sashimi
- Thaw tuna sashimi in its packaging overnight in the refrigerator. If it smells at all fishy, place the thawed tuna in a bowl and coat with olive oil. Put it back in the fridge. Allow to sit for 30 minutes before slicing.
Build the Salad
- Layer half of the basmati rice in each bowl. If using rice that is cold, microwave for about 30 seconds to bring to room temp. You don't want it to be too hot.
- Slice the sashimi into thin strips and divide between bowls. Divide and add the cucumber, edamame, sliced avocado and arugula to each bowl.
Make the Dressing
- In a small bowl, whisk together the soy sauce, wasabi paste and rice vinegar until the wasabi paste is fully combined. Divide dressing equally between the bowls. If using, sprinkle the furikake or sesame seeds over the top and serve immediately.
Nutrition
If you like my tuna sashimi rice bowl with soy-wasabi dressing, check out my Shortcut Poke Bowl which gives you the ultimate cheat-sheet on how to make a poke bowl at home.
When you are feeling a little more inspired to be in the kitchen, consider making some of my vegetarian sushi rolls. On A Roll – Homemade Sushi will walk you through my process. Once you get the hang of it, you can create Green Goddess Roll which has kale, broccolini and tofu or a Toasted Coconut & Sweet Potato Roll.
