Prep time
45 mins
Cooking Time
20 mins
Serves
2
Ingredients
Ingredients
For the tuna
- 1 or 2 cans of MSC certified tuna steaks in olive oil
- 2 spring onions, finely chopped
- 1 tbsp chopped dill
- 1 tbsp soy sauce
- 1 tsp seaweed flakes
For the squash
- ½ squash, roughly chopped
- 1 tbsp veg oil
- 1 tsp shichimi togarashi
To serve (cater for how many bowls you wish to make)
- Sushi rice
- Edamame beans
- Kimchi
- Pickled ginger
- Kalettes or chopped kale
Method
Method
- Roast your squash in advance for 35-40 minutes until soft and caramelised. Allow to cool.
- Mix your tuna fish straight out of the can with olive oil, soy sauce, dill, spring onions and seaweed flakes.
- Cook your washed sushi rice for 12-13 mins and add in edamame beans and a pinch of seaweed flakes for the last 2 mins of cooking until the water has absorbed and it has a sticky consistency.
- Steam your kale over the rice as it cooks to save energy.
- Layer up your sushi bowl with rice, steamed greens, kimchi, ginger, roasted squash and finally the delicious, marinaded tuna steak.