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Nori seared tuna and zucchini poke bowls

Name: Nori seared tuna and zucchini poke bowls
Yield: 6
Ingredients: ¾ cup (150g) medium-grain brown rice; 400g zucchini, (made into “zoodles” using a Kenwood Chef Spiralizer attachment); ¾ cup shelled edamame; 300g sashimi tuna (20cm log, 4cm diameter); 1 nori sheet; Vegetable oil for pan-frying; 1 avocado, sliced; ¼ cup pickled ginger; Micro purple shiso leaves, to serve; Spicy Japanese seasoning, to serve; 2tbs tamari; 2tbs mirin; 2tsp sesame oil; 2tsp wasabi paste; 1tsp finely grated ginger

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by SPONSORED POST

Oct 24, 2013

“All fresh produce picked from your own garden deserves special treatment; it creates a sense of satisfaction that makes paddock-to-table home cooking a joy," says Country Style editor-in-chief Victoria Carey of her entertaining favourite.

¾ cup (150g) medium-grain brown rice
400g zucchini, (made into “zoodles” using a Kenwood Chef Spiralizer attachment)
¾ cup shelled edamame
300g sashimi tuna (20cm log, 4cm diameter)
1 nori sheet
Vegetable oil for pan-frying
1 avocado, sliced
¼ cup pickled ginger
Micro purple shiso leaves, to serve
Spicy Japanese seasoning, to serve

Wasabi and ginger dressing

2tbs tamari
2tbs mirin
2tsp sesame oil
2tsp wasabi paste
1tsp finely grated ginger

Method

1.

Cook rice following packet instructions. Keep warm.
2.

Blanch zucchini in a pan of boiling, salted water until just tender. Drain well. Blanch edamame for 1 minute.
3.

To make wasabi and ginger dressing, combine all ingredients in a jug. Set aside 1 tablespoon and brush over tuna. Place tuna onto centre of nori (shiny side on outer side) and roll up, brushing ends to seal.
4.

Preheat a large frying pan on high. Add a little vegetable oil and cook tuna for 1 minute on each side. Set aside.
5.

To assemble: Slice tuna into 1cm slices. Arrange rice, zucchini, edamame in bowls. Top with tuna, avocado and pickled ginger. Drizzle with remaining dressing and sprinkle with purple shiso leaves and spicy Japanese seasoning.