- 2 lbs Bamboo Rice
- 1/4 cup sesame oil
- 2 T reduced-sodium soy sauce
- 2 1/2 quarts low-sodium vegetable stock
- 1 pint mayonnaise
- 3/4 cup Sriracha
- 1/4 cup sweet chili sauce
- 1/2 cup water
- 1 sheet nori
- 3 pints cucumber, thinly sliced
- 3 cups avocado, medium dice
- 3 cups radish, sliced
- 3 cups scallions, thinly sliced
- 3/4 cup tobiko
- 1 T shichimi tōgarashi (Japanese Seven Spice
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- In a mixing bowl, gently fold together the cubed tuna, sesame oil and soy sauce. Remove the bowl to the walk-in or cooler and let the tuna marinate for 1 hour.
- In a large pot, bring the stock to a boil. Stir in InHarvest Bamboo Rice and return to a boil. Reduce heat to simmer and cook, covered, for 12 minutes or until all the liquid is absorbed. Let stand, covered, for 10 minutes before serving.
- In a mixing bowl, whisk together the mayonnaise, Sriracha, chili sauce and water. Set aside.
- Lightly toast the nori over a flame or electric burner. Cut into very thin ½”-long strips.
- Per order: In the bottom of a soup or other single-serving bowl, place 1 cup warm rice. Top with 3 oz marinated tuna. Garnish with scant ¼ cup each of the cucumber, avocado, radish and scallion. Drizzle 3 tablespoons mayo/Sriracha sauce over the vegetables. Crown the bowl with ¾ tablespoon tobiko. Sprinkle 1 teaspoon nori strips and scant ¼ teaspoon shichimi tōgarashi over the dish and serve.
Per serving: 593 cal., 30 g pro., 68 g carb., 6 g fiber, 23 g fat (4 g sat. fat), 116 mg chol., 747 mg sod., 7 g sugar