Ingredients
- 500g sashimi-grade tuna steaks
- 450g (2 cups) sushi rice, rinsed
- 2 tsps sesame seeds. Lightly toasted
- 8 shallow fried wonton wrappers
- 1 green spring onion, thinly sliced
- 1 cup grated carrot
- 2 tbsp soy sauce
- 2 tsps Obento rice wine vinegar
- 2 tsp sesame oil
- 1 finely chopped fresh chilli (Seeds removed if you don’t like it hot)
- 1 large avocado
- Obento Pickled ginger
Method
- Cook rice following the directions on the packet and keep warm until ready for Step 5.
- Whilst rice is cooking, lightly toast sesame seeds in dry pan then put seeds in a large glass or ceramic bowl which will be used later to marinate the tuna.
- · Now add oil to pan and heat to shallow fry 8 wonton wrappers as per packet directions. Set aside wontons on plate with paper towel to absorb excess oil and to cool.
- Keeping these separate, cut tuna and avocado into 1cm and set aside. Grate carrot and set aside. Chop spring onion and chilli and place into the large glass or ceramic bowl with sesame seeds. Wait for rice to complete cooking
- · After completion of cooking the rice, combine tuna, soy sauce, sesame oil, vinegar, into the large bowl with sesame seeds, spring onion and chilli. Stir through ingredients. And set aside for 5 minutes to marinate. (Do not leave longer as Tuna will “over-marinate”).
- · Whilst awaiting 5 minutes marination of Tuna, take rice and stir in the mirin seasoning then divide the rice among the 4 serving bowls.
- · Top rice with tuna mixture and add chopped avocado, grated carrot, pickled ginger and crush 1 wonton per bowl and sprinkle over and place one whole wonton down the side of each bowl and serve.
Product used in recipe
- Obento - Mirin Seasoning
- Obento - Rice Wine Vinegar
- Obento - Sliced Pickled Ginger
