Seared Tuna Donburi Bowl
- 1 cup white short grain rice
- 1½ cups boiling water
- 1½ Tbsp rice wine vinegar
- 2 tsp sugar
- ½ tsp salt
- 300 g fresh tuna loin
- 3 Tbsp white sesame seeds
- 1 drizzle oil
- ½ cup edamame beans
- 2 radishes thinly sliced
- ½ avocado diced
- 1 pack seasoned seaweed thinly sliced
- 30 g pickled ginger
- 2 Tbsp soy sauce
- Before you start, bring a full kettle to the boil.
- Combine rice and boiling water measure in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Meanwhile, mix together vinegar, sugar and salt in small bowl until dissolved. Once rice is cooked gently stir through vinegar mixture and leave for a further 10 minutes with the lid on.
- Add edamame to a heat-proof bowl and pour over boiling water. Leave to cook for 10 minutes before draining and season with salt. Set aside for later.
- Prep radish, avocado and seaweed. Set aside for later.
- Pat tuna dry and trim into neat loin if necessary. Season lightly with salt and sprinkle with sesame seeds, pressing down to ensure they stick.
- Heat oil in a non-stick fry-pan on medium-high heat. Sear tuna for 30-40 seconds on each side, until lightly seared on all sides.
- Thinly slice tuna.
- Serve rice topped with tuna and garnishes. Serve sauce for dipping on the side.
Meet the Chef
A passion for food has always been a common thread throughout her life, so being surrounded by people who love food as much as she does and eating delicious food all day is a dream role for Ella ‘Katsu’. Before joining My Food Bag, Ella competed on Masterchef NZ (at just 19 years old!), studied business and food science, and worked in some of NZ’s top restaurants and in the FMCG industry in Auckland and London. Fresh, Asian flavours – especially lime and coriander – are her favourite. And her guilty pleasure? Sushi!