Deconstructed Spicy Tuna Roll

I feel like lunch is a pretty boring meal…kind of a midday, on-the-run, place holder between breakfast and dinner. This may also be because of my love of breakfast (I could eat it for every meal if I had the chance) and the sociability of dinner (some good food, good wine and friends). But lunch? Just an inbetweener.

My mom and I made this deconstructed spicy tuna roll over the weekend for lunch and it was the best meal I had all day (and pretty much all week). It really put my “lunch as a place holder” theory to the test, since I couldn’t stop thinking about it.

The bowl is a combination of all things spicy tuna (rice, tuna, avocado, spicy mayo, seaweed with the addition of some tomatoes). I love how this bowl turned out in texture and flavor and would make this again and again to “spice up lunch” (I couldn’t help it with the pun there).

Deconstructed Spicy Tuna Roll

Serves 2

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients:

  • 2 cups cooked white or brown rice
  • 2 Japanese cucumbers (or 1/2 an English cucumber deseeded), cut into 1 inch cubes
  • 10 cherry tomatoes, halved
  • 1/2 pound sushi grade tuna, cut into 1 inch cubes
  • 1 avocado, cut into 1 inch cubes
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons Spicy Mayonnaise (recipe below)
  • Roasted Seaweed Pieces, shredded
  • Soy Sauce (for drizzling)
  • Wasabi, to taste

Directions:

  1. Divide the rice between two bowls.
  2. Make a bed of cucumbers and tomatoes in a flat circle on the rice. Set the tuna cubes on the cucumbers and tomatoes.
  3. Combine the avocado, lemon juice and salt in a bowl and mix gently. Arrange the avocado on top of the tuna.
  4. Place a dollop of the Spicy Mayonnaise dressing in the center of the tuna with a dab of wasabi.
  5. Sprinkle on roasted seaweed shreds and add. Serve with soy sauce and wasabi.

Spicy Mayonnaise

Makes 1/2 cup

Ingredients:

  • 1/2 cup mayonnaise
  • 2-3 teaspoons Sriracha (or spicy chili oil)
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce, preferably low sodium

Directions:

  1. Combine the ingredients in a mixing bowl and whisk together. Store in an airtight container in the refrigerator.

Adapted from My Japanese Table

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1 Comment

Filed under Cooking, Fish, Grains, Recipe, Sauces/Dips

One response to “Deconstructed Spicy Tuna Roll

  1. you should come to the south of Europe then. it will 100% change your mind about lunch being boring =) Portugal, Spain, Italy, France … seat and enjoy it for HOURS!

    Trying that one .. know I will fail miserably, but still trying. thank you!

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