For the bowl (amounts are approximate per bowl and are just a suggestion - throw whatever veggies in there you have available!)
- 1/3 - 1/2lb ahi tuna, cubed
- 1/2 - 3/4 cup brown rice, cooked (and mix in about 1/2 teaspoon rice vinegar after cooked)
- 1-2 small carrots, julienned
- 1/2 avocado, sliced
- 1/3 cup cooked edamame (I get mine at Trader Joes)
- green onions, chopped
- pickled ginger (optional)
For the sauce to dress the fish
- chili garlic sauce
- soy sauce or alternative (I use Bragg liquid aminos)
- sesame oil
- seasoned rice vinegar
To make the sauce for the fish, I didn't use exact measurements, just fiddled with the 4 ingredients until I liked the flavor. I started with a good amount of the Bragg liquid aminos as the base (probably about 1/8 cup), and added 1/8 tsp or so of the chili garlic sauce until I liked the level of spice. Lastly I added sesame oil and rice vinegar, just a very little drizzle-drop of each at a time until I thought the flavor was just right. Pour over the cubed ahi tuna steak, stir, cover, and refrigerate until the rest of the bowl is assembled.
This is the fun part - I had fun "staging" my bowl and making it as pretty as possible. I put the rice as the base in the bottom of the bowl, then alternated sections of the veggies on top to break up the color. I added the fish last, fresh and cool from the refrigerator just before eating, and sprinkled the green onion over the top!
Tip: I had some leftover fish, so I kept it in the marinade and the next night sauteed it in a non-stick pan until it was seared on the outside, but still pink on the inside. I threw it over a bed of spinach with a squeeze of lemon juice, and added some more of those veggies for crunch. Brent liked this even better than the first night!