BY Elizabeth Scafuri
Published 8/1/2019
If you like sushi, this is a perfectly imperfect remake that has all the same flavors and none of the technique necessary! Most grocery store sell frozen, wild caught, single-serving Ahi Tuna and Salmon filets for an incredibly low price. It is the same grade and fished from the same location as various fresh versions in the store’s seafood case, but sold for a fraction of the price. I also used quinoa instead of rice for this dish – it has more fiber and protein than white rice – however, I encourage you to go traditional if you so desire!
PREP TIME: 15 minutes
COOK TIME: 0 (unless searing the fish)
SERVINGS: as many as you like
INGREDIENTS
This dish is easiest to prepare per serving, so the ingredients are listed as such.
- Ahi Tuna Filet or Salmon Filet (about 4oz portions)*
- 1/2 cup Cucumber (sliced)
- 1/2 cup cooked Quinoa**
- 1/2 Avocado (sliced)
- 1 Lime
- 1 Scallion – only the green parts (chopped)
- 3 TBSP Soy Sauce
- 1/2 TBSP Sesame Oil
- 1 TSP Rice Wine Vinegar
- 1 TSP Fish Sauce
Optional Add-ons:
- Pickled Ginger
- Wasabi Paste
- Chili Paste
- Sliced Jalepenos
- Sesame seeds
- Chopped Nori (seaweed paper)
*You can sear your filet if you prefer not to eat it raw.
- Add 1 TBSP Avocado oil (or equivalent) to a hot pan. Sear filet until only about a centimeter has cooked, then flip and repeat with other side. (If using Salmon, cook skin side up 1st then flip).
**Cook the Quinoa ahead to allow time to cool.
- Boil 2 cups of Vegetable or Chicken Stock in small pot. Add 1 cup dry Quinoa. Reduce heat to simmer and cover. Stir every 5 minutes to prevent burning. Cook until all liquid is absorbed (about 12-15 minutes).
- Add number of needed portions to bowl and refrigerate until cooled.
*If using Jasmine or Sushi rice, follow directions provided on package and let cool.
INSTRUCTIONS
- Thaw seafood filet – if using fresh fish, skip this step. Leave in refrigerator over night or place in cold water bath until thawed (only use this option if the filets are vacuumed sealed.
- Cut the filet into small cubes.
- Mix Soy Sauce, Fish Sauce, Sesame Oil, and Rice Wine Vinegar in a small bowl.
- Zest a lime and squeeze the juice of half a lime into the bowl.
- Add 3/4 of chopped scallions to the bowl (reserve some for plating)
- Toss the Tuna or Salmon into the sauce until well coated.
- Begin plating by adding Quinoa or Rice to a bowl or plate.
- Top with your Seafood.
- Add Cucumber and Avocado slices.
- Garnish with remaining scallions and quick squeeze of lime. If using an additional toppings add those as well.
- Enjoy!
Did you make this dish? Please share any comments or suggestions below!
