LunchBox Archives | The Frayed Apron

Sushi Bowls with Salmon or Tuna Sashimi

Sara @ TheFrayedApron — Wed, 03 Apr 2024 00:37:21 +0000

A sushi bowl has all the perks of traditional sushi–cucumber, seaweed, sushi rice, avocado, slices of fresh fish all on display. For condiments, there’s wasabi, pickled ginger, and sriracha-mayo. Keeping things simple is the way to go when your star ingredient is fresh raw fish.

Fish. When it’s fresh, it needs nothing at all.

That’s why a sushi bowl–a rather simple thing–makes so much sense. There’s nothing distracting. Just a pile of pleasantly chewy rice and some raw veggies. Fresh, clean flavors are the name of the game.

For the vegetables, you want to look for just-ripe avocados because those are the easiest to peel and cut thinly. For presentation points, don’t be shy about sprinkling with sesame seeds and crumbled seaweed. Oh, so delish!

Look at those little cucumber matchsticks, too! You can get a bit of everything on your fork if you keep your vegetable cuts dainty.

Love Asian flavors with lots of vegetables? Check out this Sheet Pan Sesame Salmon with Veggies, these cucumber tuna avocado rolls, or this Easy Vegetable Teriyaki Stir Fry.

My Secret Favorite Sushi Technique From a Japanese Chef

Many chefs take on the specialties of their mentors. I trained under a Japanese sushi chef for many years and so my standards for sushi rice are as high as can be.

My mentor and I spent many years together teaching others how to roll sushi in the traditional way. We always ended the cooking classes the same way: with a private family meal with all the leftover components from our class. We were exhausted and simply made sushi bowls. We never talked about those bowls.

Until today.

As an often exhausted parent of two young boys, I can certainly appreciate the practicality of a sushi bowl.

Mixing and matching bites of perfectly cooked sushi rice with attractively cut vegetables, sauce, and fish is gratifying and fun. More importantly, toddler friendly food.

For the first time on the blog, I’m sharing how to make the best sushi rice on the planet and will be channeling the wisdom of my mentor throughout this post. Are you ready for it?!

Best of the Best Sushi Vinegar

You can’t make sushi rice without it. That’s right, we’re talking about sushi vinegar! Sushi vinegar isn’t an ingredient; it’s a solution that’s mostly tangy and somewhat sweet ‘n salty. Balanced.

To make it:

You need rice vinegar, sugar, and salt. That said, I want to encourage you to source some premium ingredients: brown rice vinegar, a combination of savory/less refined brown rice syrup and maple syrup, and sea salt. It’s necessary to use exceptional ingredients if you want to create exceptional flavor and that’s what spectacular sushi is all about.

What type of rice for sushi rice:

For sushi, you need short or medium-grain white or brown rice, which is known as sticky rice in Japanese cuisine. Sweet rice is stickier and sweeter. Long grain rice is not for sushi because it does not hold together.

Chef’s Note: Since we technically don’t need our sushi rice to hold together (it’s a bowl not a roll), you could use whatever rice you want. In theory.

Most Important Tips for Sticky Rice:

Choose the right rice (must be “short” or “medium” grain or labeled “Japanese sushi rice”)
Soak the rice overnight
Rice is dirty. Rinse it well.
Use a liquid measuring cup and measure water accurately. Measure rice with a dry measuring cup so that it’s level.
Beginning with cold water, bring your rice to a boil then immediately lower the heat to low and simmer (lid on) for the correct time in either an instant pot, pressure cooker or rice cooker
Do not stir rice
Do not remove the lid
Allow rice to steam (lid on) for full 15-minutes (no peaking)
Transfer the rice immediately to allow it to cool quickly (you can put it in a large bowl or a sheet tray)
Cover cooled rice with a damp clean cloth.

Please note that my process involves soaking the rice for 15-24 hours. This is what my sushi chef mentor did. It’s what I do. Not only does it reduce the cook time, it makes the final texture more supple. Also note that soaking rice reduces arsenic by as much as 80%!

How to Make Colorful Sushi Rice from Vegetables

You’ll notice in my recipe card (below) that I give you the option of making regular sushi rice or colorful sushi rice. The latter option involves mixing in some cooked vegetables, which actually become more vibrant in color as the sushi vinegar gets added.

Variation Tip: You don’t have to add grated red cabbage or finely chopped cooked beets, but it’s really fun to work with reddish-pink or purple hued sushi rice. I’ll leave that up to you.

Salmon Sashimi for Homemade Sushi Bowls

Salmon requires special handling from the moment it is caught to the moment it is processed to ensure it’s safe to eat raw. When in doubt, you can fully cook salmon and still make these bowls. This is a great option if you are pregnant, serving young children, or anyone with a compromised immune system.

Sashimi or Sushi Quality Fish

How do you know that a fish is safe to eat raw? Sashimi or “sushi grade” is really an unregulated term that’s used to imply that a fish is safe to consume without cooking. Most vendors will use this term to refer to only the freshest, highest quality fish that they know has been handled in a way that limits the risk of food-borne illness, such as putting the fish through a freezing process.

Best Fish for Raw, Fresh Eating:

These sushi bowls are customizable and you can make them with (or without) seafood of your choice. As a general rule, the best fish for sushi are saltwater fish but some fish are more susceptible to parasites.

Salmon – to avoid parasites, avoid wild caught and stick with farmed; if you don’t have a trustworthy source for salmon, I suggest trying cooked salmon instead. It actually tastes really good with the sriracha-mayo.
Tuna – a personal favorite, all species of tuna are resistant to parasites and considered one of the safest fish to consume raw with minimal processing
Yellowtail – eat in moderation because it can be high in mercury
Halibut/Flounder – a delicate, slightly sweet flesh (a personal favorite)
Mackerel – an oily fish, usually treated with vinegar before serving raw; can be high in mercury
Seabass – generally treated with vinegar before serving; high in mercury so should be eaten in moderation
Farmed Fish – fish raised in an aquaculture are less likely to contract parasites and considered safer to consume raw

Sriracha Mayo

Sriracha mayo is a welcome fat that I think compliments the fat of the salmon or tuna very well. It’s equal parts sriracha and mayonnaise (full fat) but you could adjust the sriracha to your taste.

Kick this up a notch by adding extra sriracha! It not only gives the sriracha-mayo more color, it adds more flavor, too. You can use a bag with a tiny hole in the corner to pipe it on (or use a squeeze bottle).

How to Make Avocado Fans

Cut your avocado in half lengthwise. Carefully remove the core and peel. Note, this works best if your avocado is ripe but still firm.

Make thin slices 1/4″ apart, keeping one end intact. Press down with your hand to make the slices fan out.

How to Meal Prep and Store Sushi Bowls

For meal prep, I find myself mostly just preparing a larger batch of sushi rice (scaling up to the number of days I want to serve it) and double or tripling the sriracha-mayo. It’s simple enough to add the fish and vegetables the day-of. Here’s an example of a work-flow that will allow you to enjoy 3 days of sushi bowls:

Day 1	Sriracha mayo x 3, soak sushi rice x 3
Day 2	Buy Fresh Seafood, Cook sushi rice (refrigerates for up to 3 days), Prepare sushi bowls with raw fish and fresh sushi rice
Day 3	Prepare sushi bowls with leftover sushi rice and raw fish
Day 4	Prepare sushi bowls with left-over sushi rice and *cooked fish

You’ll notice that I might cook seafood that I purchased only 2 days prior; that’s because fresh fish should only be kept in the fridge for 1-2 days before cooking.

Japanese Pantry Staples

Rice – “sushi rice” or “short grain rice” or “medium grain rice” is available at your local grocery store or Asian market.

Soy Sauce/Tamari – a fermented food, which gives a wonderful flavor to Japanese food It increases appetite and is an anti-viral sauce. Because we eat raw fish with soy sauce, some cheap ones are not fermented. Please buy real organic soy sauce. Gluten-free soy sauce is available at health food stores. Keep it in the refrigerator after opening to keep fresh.

Rice Vinegar – made from fermented rice. It has a milder flavor than white vinegar. Japan is rice country and brown rice vinegar is especially delicious.

Nori – the most popular seaweed in the world used in sushi rolls. It’s high in vitamins A, B1, B2, iron, calcium and other minerals. Nori gets damp easily, so keep it in a zippered plastic bag, otherwise it will get soggy. Buy plain nori, not the spicy one, because the spicy one contains MSG. Nori is farmed seaweed. Three hundred years ago, fishermen started keeping fish in net cages in the ocean. They found that nori seaweed grew on the surfaces of the nets. You want the “toasted” kind but you can just as easily toast it over a flame for 15 seconds per side if you have a gas burner.

Wasabi – Love it or hate it? Remember, just a dab will do ya. I like including wasabi with raw fish because it opens your nose and allows you to taste more flavor. To make it fresh, you can just store the powder in the pantry and mix with water. Just be sure not to cover the wasabi because that will dull the spice level down.

I hope you got something out of my kitchen today and that you’ll come back and see me again soon!

Source Notes: As the name “sushi bowls” suggests, this is a deconstructed version of sushi. While sushi originated in China, most consider sushi to be the heart and soul of Japanese cuisine, and typically involves deep respect for sourcing fresh seafood, seaweed, steamed rice, and other condiments.

The Frayed Apron is committed to using outside recipe testers to improve quality for all.

Sushi bowls – Used both salmon and tuna. I think everything turned out like you hoped, I was a little confused on the steps for the rice. I couldn’t tell if it was directions for 2 different kinds of rice, one being sushi rice, and the other being pink sushi rice, or if the intention was to make the sushi rice then turn it I to pink sushi rice so I showed both. I realized as I was typing this up I don’t think I photographed the sliced avocado so if you want a shot of that let me know I’ll do that no problem.
Adam Rahman, recipe tester and photographer

SUSHI BOWLS

Dairy Free | Gluten-Free | Vegan Optional (No Fish)

Sushi in a bowl! Sushi rice finished with sweet and tangy sushi vinegar piled next to fresh seafood, raw vegetables and creamy, spicy hits of sriracha-mayo. Talk about satisfying!

Course Main Course

Cuisine American, Japanese

Keyword sushi

Prep Time 1

Overnight Soaking Rice 1

Total Time 1 1

Servings bowls

Author Chef Sara Furcini

Ingredients

Perfect Brown Rice, Sushi Vinegar, Sushi Rice:

2 cups medium-grain brown rice
2 cups water 3 cups if using a regular pot*
Pinch sea salt

Sushi Vinegar:

1 cup brown rice vinegar
1 teaspoon maple syrup
1 teaspoon brown rice syrup
2 teaspoons sea salt

Pink Sushi Rice:

2 cups freshly cooked rice
⅓ cup sushi vinegar
2 tablespoons grated red cabbage or 1 tablespoon finely chopped cooked beets an optional ingredient if you want your rice to be a pink/purple color

Put it All Together:

Prepared sushi rice
1 cucumber julienne into thin strips
1 pound sashimi grade seafood such as salmon or tuna, can also use cooked shrimp
2 avocado peeled pitted
2 sheets nori
2 teaspoons toasted sesame seeds
1 green onion thinly sliced on the diagonal
¼ cup mayonnaise
2 tablespoons sriracha
Daikon or red radish thinly sliced, wasabi, pickled ginger, tobiko and soy sauce/tamari as desired

Instructions

To cook brown rice: Rinse brown rice gently. Soak in water for 15 to 24 hours. Drain. In a medium-sized pressure cooker or instant pot, add the soaked brown rice, 2 cups water and sea salt. Close lid, bring to a boil and when the pressure rises, reduce the heat to low. Keep the pressure at medium. Cook for 35 minutes. Turn off the heat and let rice steam for 15 minutes. Open the lid, then fluff with a spatula.
To make sushi vinegar: Mix the brown rice vinegar, maple syrup, brown rice syrup and salt with a whisk. This can be stored for 1 year at room temperature.
For the sushi rice, you have 2 options (basic sushi rice or colorful sushi rice):
1) To make basic sushi rice: In a large bowl, mix cooked brown rice and sushi vinegar with a spatula. Let stand for about 10 minutes. Cover with a damp towel.
or
2) To make pink sushi rice: grate red cabbage with a grater or cut cooked beet into small pieces. In a large bowl, mix cooked brown rice, sushi vinegar and grated red cabbage or beet with a spatula. Let it stand about 10 minutes. Cover with a damp towel.
Divide the sushi rice between four bowls. Arrange ¼ of the seafood over each bowl. I like to slice the avocado lengthwise but leaving one end intact (about ½ and inch from the end). Keeping my cuts less than ¼-inch apart, you can then press down on the avocado to create a fan. Place the fan in the bowl for a pretty presentation. Divide the cucumbers into each bowl.
Place the nori close to the flame of a gas stove flame to toast briefly until fragrant, about 10 seconds per side. Crumble the toasted nori over each bowl.
For the spicy mayo, mix the mayonnaise with the sriracha until smooth. Drizzle over each bowl (a bag with a tiny hole is useful for piping a cool zig zag). Serve with wasabi, tobiko, pickled ginger and soy or gluten-free tamari as desired.

Video

Notes

My water:rice ratios assume you are using an instant pot, rice cooker, or pressure cooker. If you want to use a regular pot with lid, please adjust by increasing the water in the recipe as you will experience more steam loss.

Photography by Adam Rahman

Extra Fudgy Gluten-Free Brownies (Dairy Free)

Sara @ TheFrayedApron — Fri, 29 Mar 2024 21:26:00 +0000

These are my “extra” brownies because they’re loaded with chocolate galore. 275 grams of dark chocolate to be exact. Can you imagine?

Just look at that crinkly golden hued top. This may be the only indicator that these brownies are, in fact, made from gluten-free flour (which doesn’t brown the way wheat flour does when baked).

Let Chocolate Be Thy Cure

It’s. Been. A. Week.

If you’re here, maybe you’ve had A week, too. These undetectably gluten-free, dairy free and sugar conscious brownies are just the cure to whatever ails your spirit. They offer a dopamine hit straight to that part of your brain that signals pleasure and reward. Treat yo-self.

For the sugar detectives of the world, of course there’s sugar (and lots of it) but I did replace half of the normal refined sugar portion found in not-sugar-conscious brownies. You will love the brown sugar-esque taste of the coconut sugar in this recipe. It’s rich and will remind you of caramel.

Healthified Brownie Ingredients

Dark chocolate chips or chopped dark chocolate: Look for dark chocolate (any percentage will work) that also contains sugar; if you only use “baker’s chocolate” you will be using 100% chocolate and your brownies won’t be sweet enough
coconut oil, refined or unrefined; the primary fat in this brownie helps achieve a fudgy texture
eggs: you will use 2 large eggs, plus add an extra egg yolk for a rich flavor
pure vanilla extract or vanilla paste: this adds depth and dimension to chocolate desserts; I don’t recommend imitation vanilla even though it’s cheaper.
evaporated cane sugar: this is the more process sugar (it replaces granulated white sugar)
coconut sugar: a less refined sugar that has a rich flavor and is available in the baking aisle
gluten-free flour (tested brands that work in this recipe: Bob’s Red Mill GF 1:1 Baking Flour, Namaste 1:1 Flour blend, or sorghum flour)
flax meal (made from whole flax seeds): there are a lot of health benefits of flax. You can make your own flax meal by grinding whole brown or golden flax seeds in a spice grinder (aka a coffee grinder). Ground fresh flax seeds have a shelf life of about 3 weeks. This ingredient acts a bit like an egg and helps bind these brownies together.
Kosher or sea salt: a brownie without salt is a sad thing, indeed. Salt enhances the flavor of chocolate like no other ingredient can.
baking powder: the leavening agent; be sure your baking powder is fresh (within 1 year old)

Step-by-Step Brownie Recipe (plus some Tips)

Step 1: Preheat the oven and line the brownie pan.

Grab an 8 by 8-inch aluminum or glass pan and line it with parchment paper (hanging over for easy lifting).

Step 2: Melt chocolate and combine with oil.

Double Boiler Explained: If you’re unfamiliar, a double boiler is how you want to melt whole dark chocolate. You set a heat-proof bowl on top of a small pot (there’s about an inch of water in the pot). Set the heat to medium or bring to a simmer. Stir the chocolate with a spatula (holding the bowl with a kitchen towel to prevent burns). DO NOT let water get into your chocolate or it will seize.

Step 3: Beat egg mixture for 10 minutes.

Step 4: Make dry ingredient mixture.

Step 5: Combine chocolate mixture with egg mixture then add dry ingredient mixture. Also, add additional chopped chocolate.

Step 6: Spread batter then bake in prepared pan.

Tool Tip: Use an offset spatula (an angled spatula) to smooth the top of the brownie batter before baking for an even height.

Allow your brownies to cool. Since these are fudgy brownies, we need to wait (up to 1 hour) to fully allow the center to set properly.

You’ll be grateful you used parchment paper which makes for easy lifting. Simply lift and cut into squares on a cutting board. At this point, the brownies should be served at room temperature for the best experience in taste and texture.

Variations and Serving Ideas:

This is where you get to customize your favorite mix-ins, add-ons and presentations. While I recommend sampling the original recipe first, some great additions to try are:

Chopped walnuts (up to a quarter cup folded into the batter then baked)
A quarter teaspoon of instant espresso powder
Served with a dollop of whipped cream and Mexican cinnamon
Serve warm with vanilla ice cream and raspberry coulis
Topped before baking with flaked sea salt
Frosted with a buttercream, such as dulce de leche, peanut butter, coffee, cinnamon, chocolate, vanilla, or toasted marshmallow

If you’ve sampled these goodies, please let me know your exact gluten-free flour blend/brand. I’d love to feature your comment!

More Gluten-Free Recipes For You:

The Frayed Apron is transparent about keeping recipe notes and comments available. We want recipes that really work for everyone. From our recipe tester:

Brownies – Used Robin Hood gluten free flour, I made two batches, the first one sunk alot but it was under baked. The second one turned out beautifully, I cooked it about 8 minutes longer and it worked well. Tasted amazing.
Adam Rahman, recipe tester and food photographer

*In response to our tester’s feedback, we increased the cook-time from 30 minutes to 38 minutes. Please note oven performance can vary.

GLUTEN-FREE BROWNIES RECIPE

DAIRY FREE, GLUTEN-FREE, VEGETARIAN, NUT FREE

These modestly sweet brownies are fudgy and decadent, yet contain loads of wholesome ingredients for quality you can taste. Let me tell you about the premium ingredients: There's melted and chopped dark chocolate, high quality fats (egg yolk, coconut oil, and ground flax), even unrefined coconut sugar!

While you could mix these by hand, you should get out the stand mixer. Following the recommended mixing times and steps will ensure that these delicate brownies hold together and set properly.

Course Dessert

Cuisine American

Keyword brownies

Prep Time 15

Cook Time 30

Total Time 45

Servings brownies

Calories 621kcal

Author Chef Sara Furcini

Equipment

Ingredients

2 cups (200 grams) dark chocolate chips or chopped dark chocolate
1 cup (225 grams) coconut oil, refined or unrefined
2 large whole eggs
1 egg yolk
1 1/2 teaspoons pure vanilla extract or vanilla paste
¼ cup (43 grams) evaporated cane sugar
1 cup (182 grams) coconut sugar
1 cup approximately185 grams gluten-free flour (tested brands that work in this recipe: Bob’s Red Mill GF 1:1 Baking Flour, Namaste 1:1 Flour blend, or sorghum flour)
5 teaspoons (15 grams) flax meal (ground flax seeds)
1 teaspoon (5 grams) Kosher or sea salt
½ teaspoon (2 grams) baking powder
¾ cup (75 grams) dark chocolate chips or chopped dark chocolate

Instructions

Preheat the oven and line the brownie pan. Preheat the oven to 320F. Line an 8 by 8-inch pan with foil or parchment paper (hanging over for easy lifting) and spray with nonstick cooking spray.
Melt chocolate and combine with oil. Melt chocolate over a double boiler, once melted remove from heat with kitchen glove and add coconut oil. Mix well.
Beat egg mixture for 10 minutes. Combine eggs, yolk, vanilla, and sugar in a stand mixer fitted with a whisk attachment. Whip 5 minutes on speed 2. Scrape the bowl and mix 5 more minutes on speed 2 or until doubled in volume.
Make dry ingredient mixture. Sift gluten-free flour, flax meal, salt, and baking powder together. Set aside.
Combine chocolate mixture with egg mixture then add dry ingredient mixture. Also, add additional chopped chocolate. Switch stand mixer to the paddle attachment. Add melted chocolate to egg mixture and mix to combine. Add dry ingredient mixture. Mix until it just starts to come together. Add chopped chocolate and mix in.
Spread batter then bake in prepared pan. Spread brownie batter evenly in prepared pan using an offset spatula. Bake for 19 minutes, rotate and bake an additional 19 minutes (so 38 minutes total). Note: Toothpick should NOT come out clean because these brownies contain so much chocolate. Cool then cut into squares (cleaning your offset spatula between cuts will help you get cleaner lines).
Cover and store at room temperature for up to 3 days.

Video

Notes

Coconut oil: If your coconut oil is solid, melt it before measuring to get the correct volume. Since there is so much chocolate and vanilla in this recipe, you can use either refined or unrefined coconut oil without a detectable coconut taste.

Ingredient Tip: Buy flax seeds whole. You can make your own flax meal by grinding whole flax seeds (gold or brown flax seeds work) into a powder using a coffee grinder. Store ground flax in the refrigerator and use it within 2 weeks. Whole flax seeds are quite shelf stable and will last for years before going rancid.

Flavor Variations: Try espresso (add ¼ teaspoon espresso powder to the batter); add ¼ teaspoon ground cassia bark or “Mexican cinnamon”

Nutrition

Photography by Adam Rahman

CUCUMBER TUNA AVOCADO ROLLS

Sara @ TheFrayedApron — Fri, 12 Jan 2024 02:45:48 +0000

With thin strips of cucumber as the wrapper, these nibbles prove that you don’t need to go to a sushi restaurant when the craving strikes. Fresh tuna is such a splurge and yet always leaves me proclaiming, “I could eat this way every week!”

You can’t go wrong with cucumber, tuna, and avocado. This combination is so fresh and the textures work in harmony. A spritz of lime and a thin slice of jalapeno round out all the flavors for one glorious bite.

This simple spring dish is a blast.

There’s a creaminess from the avocado and some crunch from microgreens, jalapeno, and cucumber. And the tuna! Let’s not forget about the luxurious tuna–so smooth and melt in your mouth.

Plus, you can make this recipe in about 15-minutes in one pan! So, there’s really no downside.

While these seem like an appetizer, I habitually make this dish a full meal by adding rice and miso soup to the table. If you have day-old rice, even better, I have this ahi tuna recipe that will walk you through how to make crispy golden rice in the same pan as the seared tuna.

Watch How to Make Cucumber Tuna Avocado Rolls (Video)

You can watch how to prepare the cucumber and layer the ingredients to make rolling easy.

Ingredients/Tips/Substitutions

Tuna steaks (6 to 7 ounces/180-200g each) (boneless, skinless): Fresh tuna with vibrant color and marbling will have the best flavor and texture. Use purchased fish within 2 days.
Olive oil: A high heat oil for searing the tuna. Avocado oil is a great alternative.
Salt: sea salt or Kosher salt ensure maximum flavor
Freshly ground black pepper
Seedless English cucumbers: This forms the wrap and can be prepared easily with an open faced vegetable peeler or a mandolin set to the thinnest setting
Avocados: you can ripen avocados quickly by placing in a brown paper bag someplace high (with a banana if possible)
Microgreens: any delicate microgreen works; I like anything with a spicy bite, like radish or mustard greens (you can even grow microgreens yourself). Chopped cilantro is a good substitute.
Jalapeno: Just a thin slice per bite gives the right amount of heat to accentuate the other flavors.
Lime: Balances the savory flavors by adding a fresh, acid component.

Equipment Tip: a mandolin or vegetable peeler is key for peeling extra thin slices of cucumber for rolling. If you don’t own one, you can deconstruct the whole dish and serve it salad style in a bowl.

Step-by-Step Instructions and Cooking Tips

Step 1 – Cook Tuna.

Be sure to season the tuna well with salt and pepper. Rub with a thin coat of olive oil.

In a really hot pan, sear the tuna until you see a nice, even gold crust form. Repeat on the other side. Remove from the heat and allow to cool completely.

Step 2 – Prepare the Vegetables.

There are several ways to get thin strips of cucumber. You can use a vegetable peeler easily enough or a mandolin. If you don’t have either, you could thinly slice the cucumber and serve everything salad-style in a bowl.

Ingredient Tip: Look for “English cucumber” because the seeds are very delicate and English cucumbers tend to be long, making them perfect for strips (see above picture).

Step 3 – Assemble. Roll. Serve.

You can cut the tuna into thin ¼-inch thick squares (about 1-inch x 1-inch). Make sure the tuna has cooled completely or it will tear when you cut into it.

To assemble: Place the cucumber strip in front of you (note: you may need to stack 2 pieces of cucumber on top of each other).

Add a single layer of tuna starting from one end and leaving at least half the length bare (over-stuffed cucumber will be difficult to roll). Repeat with the avocado slices, a thin layer of microgreens, adding a single slice of jalapeno per roll.

Starting at the end with the tuna, begin to roll to form a single bite-sized roll. Repeat with the remaining ingredients.

Serve with lime juice.

FAQs

What temperature for cooking tuna steak?

Rare: A final temperature of about 90 degrees for that beautiful red color and luxurious texture that tuna is known for. You can cook it to medium-rare (130 degrees when measured at the thickest point) but any further and it will become dry.

How do you ripen avocado?

Place the unripe avocado in a paper bag with a banana and place on a shelf up high. This method will ripen an avocado within about 8 hours, so it’s great to do this the night before.

How many calories in a spicy tuna roll?

Approximately 460 calories in the total recipe, so divide the number of rolls you get by 460 and that’s the number of calories per roll.

How to store:

While you could make this dish ahead, I’d recommend omitting the salt because it will draw too much moisture out of the cucumber. You could assemble the rolls and store in a container in the refrigerator for a couple of days. The lime will prevent the avocado from oxidizing somewhat, but the ingredients will be at their best texture when fresh.

Now that you have the basic technique, it’s time to test the waters. You’ll soon get the hang of how to stack and roll everything. It’s also fun to lay everything out and let people stack and roll at the table together. It’s interactive and fun!

More Fresh Seafood Recipes For You:

CUCUMBER TUNA AVOCADO SALAD ROLLS

One Pot, Fast

Gluten-Free, Dairy-Free, Nut-Free

Fresh tuna served rare is paired with everything it needs: salt, fat, heat, and acid.

These fresh little bites can be served a number of ways as an appetizer or light lunch: as sushi rolls, in a salad bowl, on top of cucumber coins (thickly sliced cucumber), or stuffed inside of cucumber. The sky is the limit and what really matters is the ingredients coming together into one harmonious bite not so much the exact presentation.

Course Appetizer, Main Course

Cuisine American

Keyword avocado, cucumber, rolls, salad, tuna

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 122kcal

Author Chef Sara Furcini

Ingredients

2 tuna steaks (6 to 7 ounces/180-200g each) (boneless, skinless)
1 teaspoon olive oil
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 seedless English cucumbers outer peel removed and thinly peeled lengthwise into wide strips
2 ripe avocados cut in half, seed and skins removed
Microgreens
1 jalapeno sliced very thinly
1 lime cut in half

Instructions

Cook tuna. Drizzle half the oil over the tuna. Smear over one side then sprinkle with half the salt and pepper, flip and repeat. Heat skillet over high heat until smoking hot. Place tuna steak in the skillet and cook on all sides for 45 seconds. You just want to sear the outside but keep the center rare (118F in the middle). Move to a plate and allow to cool completely before slicing.
Prepare the vegetables. Use either a vegetable peeler or mandolin to slice the cucumber lengthwise into long thin strips. Set on a paper towel and sprinkle lightly with salt to remove excess water. With the avocado (rounded side face-up) cut into very thin ¼-inch thick slices lengthwise.
Assemble the tuna salad rolls, slice, and serve. Once the tune is completely cool, cut it into thin ¼-inch thick squares (about 1-inch x 1-inch). To assemble: Place the cucumber strip in front of you (note: you may need to stack 2 pieces of cucumber on top of eachother). Add a single layer of tuna starting from one end and leaving at least half the length bare (over-stuffed cucumber will be difficult to roll). Repeat with the avocado slices, a thin layer of microgreens, adding a single slice of jalapeno per roll. Starting at the end with the tuna, begin to roll to form a single bite-sized roll. Repeat with the remaining ingredients. Serve with lime juice.

Video

Nutrition

Photography by Adam Rahman

Asparagus Watercress Salad with Rotisserie Chicken

Sara @ TheFrayedApron — Thu, 01 Apr 2021 21:22:43 +0000

If you’re looking for a salad that takes 20 minutes to make, packs a punch, and doesn’t require lots of cooking – this asparagus watercress salad is it!

If there’s one thing that makes me get excited about spring cooking, it’s working with all the fresh green things. I LOVE when fresh herbs are suddenly abundant, and I can toss them by the handful into everything from salads to drinks.

This cold asparagus salad has been on my mind for weeks. I first saw it in Cook90 by David Tamarkin, one of my current cookbook obsessions, and immediately knew I wanted to put my spin on it. It’s loaded with all the herbs, a bright and creamy dill dressing that you’ll want to drink, and some baby potatoes and rotisserie chicken for good measure. The result is a healthy, happy meal that comes together in no time.

It’s perfect for any patio meal or Easter lunch. Best when served cold if you ask me!! And, don’t be afraid to make it your own – it’s great to mix and match ingredients. Try add-ins or swaps like chickpeas, tuna, hard-boiled egg, or pasta. Do what you want!

What Goes In Asparagus Salad:

Aside from the asparagus and flavorful dressing, feel free to change it up

asparagus ~ thinner stalks work best for this salad, and I barely blanche them in salt water so they stay brilliant green

watercress ~ provides a peppery flavor that holds up well against the creamy, punchy dressing. To substitute watercress, use baby arugula which is similar in flavor and texture.

baby potatoes ~ look for yukon gold or red varieties about 1-inch in diameter for a creamy texture that perfectly compliments the dill dressing.

rotisserie chicken ~ I like to slightly blanche in salted water to warm through when serving the salad fresh. Makes the salad a substantial meal. Substitute pasta, hard-boiled egg, or washed canned chickpeas.

mint ~ a spring salad needs fresh herbs! Don’t skimp on the mint leaves.

creamy dill dressing ~ One of my favorite dressings! Adds richness and acidity thanks to Dijon, mayonnaise, fresh lemon juice, fresh chopped dill, and freshly ground black pepper

How to Use Watercress in Salad

You will likely find watercress sold in a bag if grown hydroponically or by the bunch (thicker stemmed, more peppery flavor). When using in a salad, you want to use the leaves and delicate stems but avoid using the root which is typically slightly brown and dirty. Fully submerge the watercress in a bowl of water, lift, and allow to drain on a towel. Pick through and use as much of the plant as possible:)

Once dressed, this watercress salad holds up well for about an hour (more or less depending on the weather and the sturdiness of your watercress).

For meal prep or make-ahead situations, I recommend storing the ingredients in one container and keeping the dressing separate until just before serving; mayo dressing won’t break down the chicken, potatoes or the blanched asparagus but can wilt the watercress and mint leaves over time.

While this salad makes a complete meal, you can leave the chicken out and serve it as a side to pan-seared trout, tuna, or salmon. Oh! Or try it as a side salad with my salmon cakes.

How to Use Rotisserie Chicken in Salad

Ideally, you will enjoy this spring salad fresh because then you will experience the contrast of warm rotisserie chicken with cold salad greens. So refreshing.

The key to using rotisserie chicken in a salad is to protect its moisture. Here are some tips for keeping Rotisserie chicken juicy (even after it’s been chilled in the fridge):

Remove the skin; it can be rubbery.
Cut or tear the chicken pieces into thick (roughly 1/2-inch) slices
Steam-heat or salt water blanch just until warmed through

*If you plan to eat the salad cold, there’s no need to reheat the chicken.

Last but not least, I’ll point you in the direction of my Dutch oven roasted chicken recipe (just in case you feel like cooking the whole chicken yourself). It’s a great spring chicken dish, too, because you can roast the chicken over radishes (addicting).

Need More Greens? – Here are a few of my favs:

Asparagus Watercress Salad with Rotisserie Chicken and Creamy Dill Dressing

Make this refreshing spring salad when asparagus and watercress are plentiful and you're craving a bit of crunch after a long winter.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword asparagus, rotisserie chicken, salad, watercress

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 295kcal

Author Chef Sara Furcini

Ingredients

Sea salt
1 1/2 pounds baby new potatoes yukon, gold, or red varieties
1 2 1/2 – pound rotisserie chicken
1/3 cup mayonnaise
1/4 cup finely chopped fresh dill
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 bunch asparagus (about 1 pound) ends trimmed and stalks cut into 2-inch long pieces
2 cups watercress or baby arugula
1/2 cup fresh mint leaves

Instructions

Partially Cook the Potatoes. Pour water into a medium pot to a depth of about 1 inch and add two large pinches of salt. Cover and bring to a boil over medium-high heat. Add the potatoes, cover, and par-boil until a fork can pierce the potato with some resistance, about 10 minutes.
Prepare the Rotisserie Chicken. Meanwhile, remove the breasts and legs from the chicken and discard the skin. Cut the breasts on the bias into 1/2-inch slices. Tear large chunks of meat from the legs. Set aside.
Make the Dressing. In a medium bowl, combine and whisk the mayonnaise, dill, lemon juice, mustard, pepper, and a pinch of salt. Set aside.
Blanch the asparagus and chicken. To the same pot as the partially-cooked potatoes, add the asparagus and chicken. Cover and steam-cook until the asparagus is crisp-tender and the chicken warmed through, about 3 minutes. Transfer the potatoes, asparagus, and chicken to serving plates and drizzle with dill dressing. Top with the watercress and mint and season with salt to taste.

Notes

This high-protein, high-fiber salad is already gluten-free, nut-free, and dairy-free; best of all, it’s easily adaptable to a variety of dietary preferences!

Make it Vegetarian: Replace the rotisserie chicken with pasta, rinsed canned chickpeas, or hard-boiled eggs

Make it Paleo: This salad is practically paleo, depending on the mayonnaise you buy. Look for mayonnaise made with avocado oil instead of soy or canola oil.

This recipe has been adapted from Cook90.

Nutrition

Fun Mango Chamoy Fruit Roll Ups

Sara @ TheFrayedApron — Fri, 01 May 2020 23:29:00 +0000

I’ve outdone myself with these tie dye chamoy mango fruit roll ups, and you better believe they are addicting. So, if the kid in you is ready to play, then let’s revisit everybody’s favorite lunch time currency — this time, with a Southwest flare.

This wholesome fruit leather is sticky sweet and tangy but what really makes your mouth water is the salty heat from the tajin and homemade chamoy. You know those dried chile mango slices? These mangonada inspired fruity strips of goodness are just like those, only better. So. Much. Better.

And the best part about these diy fruit snacks? They’re really easy to make, and you don’t need a dehydrator. You can bake them on low right in the oven, making this a do-able activity for the kids or the kid in you!

With mango, apricot-chile chamoy, and tajin, this is nature’s candy, and I’m so excited for you to try it!

Top Tips for Making Natural Fruit Leather in the Oven

Start with a really low setting on your oven and line two sheet trays with either parchment paper or silicone sheets (I like these S ilpats best).

Work with a spatula, preferably an offset spatula, to create an incredibly even layer. If there are areas where the puree is thicker, those areas will stay moist longer. For best results with this recipe, you should spread the mango puree over two sheet trays.

Next, add about 1/4 cup homemade chamoy or store-bought, then use a toothpick to create fun patterns and swirls. At this stage, you should also sprinkle the tajin on top, if desired.

You will need to bake the fruit leather very slowly to dehydrate it. I suggest checking after 4 hours, but you will most likely need to wait 6 hours for the puree to be completely dry.

To roll and store the fruit leather:

Set the dried fruit leather on top of parchment or wax paper. Use a sharp knife to cut long strips. Fold the paper over at one end and roll tightly (this prevents the fruit roll up from sticking to itself. Store leftover fruit roll ups in a tupperware container for up to 2 weeks (like they would last that long) in the refrigerator.

Note: If you live in a very humid climate, the moisture may cause these to get sticky over time. Not a total deal breaker.

Mango Chamoy Fruit Roll Ups

Sweet and tangy fruit leather get a little spicy kick from chamoy and tajin for a mouth-watering, totally addicting fruit snack. Depending on how thick you spread the mango puree, the fruit leathers will be dry between the range of 4 to 8 hours in the oven.

Course Snack

Cuisine American, Mexican

Keyword chamoy, gluten free, mango, mangonada, tajin, vegan

Prep Time 10

Cook Time 6

Total Time 6 10

Servings people

Calories 62kcal

Author Chef Sara Furcini

Ingredients

4 large mangos I like the Mexican mangos
1/2 cup chamoy store-bought or homemade chamoy
1-3 tbsp tajin

Instructions

Preheat the oven to 170°F. Line 2 baking sheet trays with parchment paper or silicone sheets.
Remove the peels from the mangos then put the pulp in a blender or food processor. Puree until completely smooth on high speed for 1 minute (yield: about 3 cups mango puree).
Divide the puree in half, pouring about 1 1/2 cups onto each sheet tray. Use an offset spatula to spread evenly. Bake for between 4 and 8 hours, or until the mango puree is completely dry to the touch.

Video

Notes

In testing this recipe, I quickly realized it would be impossible to give you an exact cook time. If the puree is spread very thinly, your fruit leather could be done in as little as 4 hours. If you have a thick layer, plan on 8 hours.

Of course, if you have a food dehydrator, this recipe will work set on low around 170 degrees.

Nutrition

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