Wasabi-Sesame Tuna Sushi Bowls

Besides being handed a new recipe to try, one of the advantages of the recipe swap I've been participating in has been seeing some older recipes that I had missed the first time around.  One of these was Seared Wasabi-Sesame Tuna from Oishii, recreated by Sweet Beginnings.

I also love seeing how each person reinvents a recipe and what they serve it with.  While Brianna's cucumber salad looked great, the rice and asparagus that Jaida added made me think of sushi.  And since I don't have sushi-rolling skills, I went with bowls instead.  The contrast of the crunchy, spicy sesame seed coating on the tuna with the cool, slightly chewy interior, all complemented by the creamy avocado and slightly sweetened soy sauce was a delicious and surprisingly quick dinner.

Wasabi-Sesame Tuna Sushi Bowls

What's in them:

1 bunch asparagus

2 Tbsp soy sauce

2 Tbsp maple syrup

2 tuna steaks

wasabi to taste

1/4 c toasted sesame seeds

3 Tbsp canola oil

1 avocado

1 1/2 cups cooked brown rice

How to make them:

Preheat oven to 400 degrees, and spread washed and dried asparagus on a foil-lined baking sheet.  Season with salt and pepper, spray with olive oil or cooking spray, and roast until tender and just starting to brown at the ends, 8-15 minutes, depending on the thickness of your asparagus stalks.  Set aside to cool slightly.

While asparagus roasts, mix soy sauce and maple syrup, and divide into two small bowls.  Prepare tuna steaks, first rubbing both sides of the tuna with the preferred amount of wasabi.  Pour the sesame seeds onto a plate and press both sides of the tuna into the seeds.  This is also a good time to slice your avocado into 1/4 to 1/2 in slices.

Heat the canola oil over high heat, and sear the tuna about 20 seconds on each side.  Slice the tuna into 1/4 to 1/2 inch slices.

To assemble the sushi bowls, layer the half the rice, avocado and one sliced tuna steak into each bowl, fanning the avocado and tuna on top of the rice.  Lay asparagus spears along one side.  Serve with the maple soy sauce for dipping.