Japanese Tuna Sushi Bowl
Escaping New York City’s August heatwave on public transport is a bit of a challenge, though I’m willing to go to great lengths to dip my toes in the ocean after a week of pounding the pavement.
It was 6pm on a Friday night we were standing at Penn Station staring at the rolling destination boards deciding on a train out of town. Two Montauk-bound tickets later, we were heading out through the burbs toward Long Island.
Creativity can come from limitation, and cooking ideas that take the culinary adventures outside, while being transportable, healthy, fresh and delicious are no exception. Nestled in between my camera gear and single towel (that’s right, NO extra clothes) I had smuggled some pretty tasty ingredients for a Japanese- inspired camp meal, (plus a sneaky box of rosé) for two.
This recipe makes the most of flavours you can prep ahead and be pretty much thrown together in one pot.
Japanese Tuna Sushi Bowl with Quick Pickled Cucumber
Japanese Furikake Seasoning
- 2 sheets Nori seaweed, roasted and torn or shredded into small flakes
- 1/4 cup Bonito flakes, packed
- 2 tsp Sea salt
- 3 tbsp Sesame seeds
- 1 tsp Sugar
- 2 tsp red chilli flakes
- 3 tbsp soy sauce or liquid aminos
- 1 tbsp sesame oil
- 1 tbsp Mirin
- 1 tbsp rice wine vinegar
- Salt & Pepper
- 4 cloves garlic
- 2 cups brown sushi rice
- 2+ cups of water
- 2 small sachets miso paste with seaweed
- 1 x Can of Flakey Tuna
- 1 small cucumber
- 2 Eggs (soft boiled)
- Juice of 1lime
- 1 Avocado
- 2 Spring Onions
- 1 tbsp oil (olive or sesame)
- Combine all Furikake Seasoning ingredients in a ziplock bag and shake to mix.
- Combine all Marinade ingredients and put into a small sealed container.
- Boil Eggs over high heat for 2 minutes then remove, run under cold water and stack in a container.
- Thinly slice cucumber and spread out in tupperware as one or two thin layers then pour most of the marinade over the cumbers to cover. Leave to marinade while you make the rest.
- Get a good fire going and put olive oil along with chopped garlic into a frypan.
- After 2 minutes add the brown rice and toss to combine.
- Pour water to cover and stir in packets of miso.
- Keep the pan on consistent heat, stirring as it boils and add more water if needed. You want the water to evaporate at end leaving the rice cooked but still with a little bite. Once al dente remove from heat.
- Sprinkle furikake mix into the rice and stir to combine.
- Peel eggs and cut in half, thinly slice avocado and spring onion.
- Share rice and divide sliced avocado, tuna, pickled cucumber, eggs and spring onion between two bowls and drizzle with lime juice.