Brown Rice With Tuna Avocado And Toasted Nori Recipes

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BROWN RICE WITH TUNA, AVOCADO, AND TOASTED NORI



Brown Rice with Tuna, Avocado, and Toasted Nori image

With seared tuna, toasted nori, sliced avocado, and brown rice, this dish is like a deconstructed tuna-avocado roll. Substitute your protein of choice for the tuna. Shrimp, salmon, chicken, and tofu all work well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 15m

Number Of Ingredients 10

1 teaspoon safflower oil
4 pieces (4 ounces each) sustainable sushi-grade tuna (preferably pole/troll yellowfin or albacore; about 1 inch thick)
2 sheets nori
3 tablespoons fresh lemon juice (from 1 1/2 lemons)
3 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons Sriracha (Asian chili sauce)
1 avocado
2 2/3 cups warm cooked short-grain brown rice (from about 1 1/4 cups uncooked)
6 ounces English cucumber, halved and thinly sliced on the bias into half-moons (2 cups)
1/4 cup cilantro sprigs

Steps:

  • Heat oil in a nonstick pan over high heat. Pat fish dry. Cook fish until golden brown on outside but still quite rare in center, 1 1/2 to 2 minutes per side. Remove from pan; let cool slightly. Meanwhile, toast nori sheets, 1 at a time, using tongs, over a medium-high flame until they begin to shrivel and are fragrant.
  • Mix together lemon juice, soy sauce, and Sriracha. Slice avocado. Divide rice among 4 plates, and drizzle with half the sauce. Arrange avocado and cucumber on top of rice. Break tuna into chunks, and divide among plates. Drizzle with remaining sauce, and top with cilantro. Break nori into pieces, and serve on the side.

Nutrition Facts : Calories 379 g, Cholesterol 52 g, Fat 11 g, Fiber 7 g, Protein 33 g, SaturatedFat 2 g, Sodium 380 g

BROWN RICE WITH SALMON, AVOCADO, AND TOASTED NORI



Brown Rice with Salmon, Avocado, and Toasted Nori image

This Japanese-inspired dinner is like a deliciously deconstructed salmon-and-avocado roll. This recipe comes from our book "Clean Slate: A Cookbook and Guide."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h10m

Number Of Ingredients 12

1 1/4 cups short-grain brown rice
Coarse salt
1 teaspoon canola oil
4 pieces sushi-grade salmon (each about 4 ounces and 1 inch thick)
2 sheets nori
3 tablespoons fresh lemon juice
3 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons hot chile sauce
1 avocado, halved, pitted, peeled, and sliced
1 English cucumber, halved lengthwise and thinly sliced on the bias
1/4 cup cilantro sprigs
1 small Thai chile, thinly sliced, for serving (optional)

Steps:

  • Bring 2 1/2 cups water, rice, and a pinch of salt to a boil in a saucepan. Reduce heat, cover, and simmer until grains are tender and water has been absorbed, 40 to 50 minutes. Remove from heat; let stand 10 minutes, then fluff with a fork.
  • Heat oil in a nonstick pan over high heat. Pat fish dry. Cook fish until golden brown on outside but still rare in center, 1 1/2 to 2 minutes a side. Let cool slightly.
  • Meanwhile, using tongs, toast nori sheets, one at a time, over the flame of a gas burner until they begin to shrivel and become fragrant.
  • Mix together lemon juice, soy sauce, and chile sauce in a bowl. Divide rice among 4 plates and drizzle with half of sauce. Arrange avocado and cucumber on top of rice. Break salmon into chunks and divide among plates. Drizzle with remaining sauce, and top with cilantro and chile. Break nori into pieces and serve on the side.

Nutrition Facts : Calories 488 g, Cholesterol 66 g, Fat 11 g, Fiber 6 g, Protein 41 g, SaturatedFat 1 g

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