Taking inspiration from sushi, this Sushi Salad has all the components of your favorite roll, all tossed together in a sesame ginger vinaigrette. Healthy, flavorful, and satisfying, this ahi tuna salad is a winner!
2tablespoonsrice vinegar or distilled white vinegar
2teaspoonshoney or sugar
2teaspoonsgrated fresh ginger, or 1 teaspoon dried ginger
½teaspoonminced fresh garlic, or ¼ teaspoon garlic powder
1teaspoonwasabi paste, optional
5cupsshredded green cabbage
2cupsshelled edamame,cooked according to package directions
1English cucumber, julienned
1–2cupscooked brown rice
pickled ginger, optional
Place wasabi peas in a mini food processor and process until they resemble coarse breadcrumbs. Transfer to a shallow bowl, add sesame seeds and whisk to combine; season with 1 teaspoon kosher salt. Pat tuna steaks dry, then coat with nonstick cooking spray. Press tuna steaks into wasabi pea mixture, coating all sides.
Heat avocado oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering. Add tuna steaks to pan and cook 2 minutes per side, for rare. Transfer to a plate and let rest 5 minutes; slice thinly.
Sesame Ginger Vinaigrette
Whisk together ponzu, sesame oil, vinegar, honey, scallions, ginger, garlic and wasabi; season with additional wasabi to taste.
Divide cabbage, carrots, edamame, cucumber, avocado, and brown rice between 4 large shallow bowls.
Cut tuna steaks into thick slices and arrange over salads. Drizzle tuna and salads with vinaigrette.
Serve with pickled ginger and wasabi paste on the side.
Feel free to play around with different vegetables—the ones we have included are a good starting point but if you have some favorites, use those! To cut down on the prep time, use pre-shredded carrots and cabbage, or a bag of shredded coleslaw mix,
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