Ingredients with Measurements:
- 1 lb. fresh tuna, cut into small cubes
- 1/4 cup soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 1 tbsp. honey
- 1 tbsp. grated ginger
- 1 clove garlic, minced
- 1/4 tsp. red pepper flakes
- 4 cups cooked sushi rice
- 2 cups mixed greens
- 1 avocado, sliced
- 1/2 cup sliced cucumber
- 1/4 cup sliced scallions
- 1 tbsp. sesame seeds
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and red pepper flakes.
2. In a large bowl, combine tuna cubes with half of the soy sauce mixture. Toss to coat and let marinate for 10 minutes.
3. In another bowl, mix cooked sushi rice with the remaining soy sauce mixture.
4. To assemble the salad, divide mixed greens among four bowls. Top with marinated tuna, avocado slices, sliced cucumber, and sliced scallions.
5. Spoon the rice mixture over the top of each salad.
6. Sprinkle sesame seeds over the top of each salad.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 16g
- Carbohydrates: 50g
- Protein: 30g
- Fiber: 6g
Substitutions for ingredients:
- Instead of fresh tuna, you can use canned tuna or salmon.
- Instead of mixed greens, you can use any type of lettuce or spinach.
- Instead of sushi rice, you can use brown rice or quinoa.
- Instead of avocado, you can use mango or papaya.
Variations:
- Add sliced radishes or shredded carrots to the salad.
- Use a different type of fish, such as salmon or yellowtail.
- Add a dollop of wasabi mayo on top of the salad.
Tips and tricks:
- Make sure to use fresh tuna for the best flavor.
- Marinate the tuna for at least 10 minutes to allow the flavors to meld.
- Use a sharp knife to cut the tuna into small cubes.
- Use a rice cooker to cook the sushi rice for perfect results every time.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large glass bowl to show off the layers.
Garnishes:
- Garnish with additional sliced scallions and sesame seeds.
Pairings:
- Serve with a side of miso soup or edamame.
Suggested side dishes:
- Soba noodle salad or vegetable tempura.
Troubleshooting advice:
- If the tuna is too salty, rinse it under cold water before marinating.
Food safety advice:
- Make sure to use fresh fish and store it properly in the refrigerator.
Food history:
- Tekkadon is a traditional Japanese dish that consists of raw tuna served over a bed of rice.
Flavor profiles:
- This salad has a savory, umami flavor from the soy sauce and sesame oil, with a hint of sweetness from the honey.
Serving suggestions:
- Serve as a light lunch or dinner.
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Region: Japanese