Tuna and Tororo Yam Sushi Salad
Arrange the maguro, vegetables, and rice nicely in the jar. Now you have a portable bento box.
Photographed by Akio Takeuchi
Calorie count is per serving.
Ingredients (Serves 2)
- 2-4 slices lemon (round slices)
- 150 ml ponzu vinegar (store-bought)
- 120-160 g nagaimo yam
- 1 cucumber
- 100 g tuna (lean/sashimi/block)
- 200 g cooked rice (hot)
- 1 tbsp rice vinegar
- 1/2 tsp honey
- 1/4 tsp salt
- 20 g takuan (coarsely minced)
- 2 tsp white sesame seed
- 3 shiso leaves (thinly shredded)
- Potherb mustard greens, as needed
- 20 g processed cheese
- A pinch of salt
- A pinch of pepper
- 2 tsp sesame oil
Peel the yam and cut into 1 cm cubes. Cut off the stem end of the cucumber and cut into 1 cm cubes. Pat the tuna dry and sprinkle with a pinch of salt and pepper. Heat 2 tsp of sesame oil in a frying pan placed over high heat and sear both sides of the tuna. Cool and cut into 2 cm cubes. Combine [A] and pour over the hot rice in a circular motion. Fold lightly, cool, and mix with [B] to prepare the [sushi rice]. Cut the potherb mustard greens into 3-4 cm lengths. Cut the processed cheese into 5 mm cubes.
Lightly searing the tuna keeps it from becoming soggy. It also helps absorb the ponzu vinegar.
Divide the lemon slices and ponzu vinegar between the two jars. Divide and add the nagaimo yam, cucumbers and tuna, followed by [sushi rice], potherb mustard greens and processed cheese. Seal the jars.