Tuna Sashimi Bowl with Yuzu Kosho Mayo and Bagel Seasoning
Before you shake your head at my influencer-friendly ‘bliss bowl’ ... pause. I promise this is good. It’s like eating a summer holiday with ‘my body is a temple’ vibes and takes about five minutes to assemble. I love the heft of the yuzu and while I would never have thought it would go with Bagel seasoning, it well and truly does. It’s a brilliant match of bright and buttery flavours.
Ingredients 10
280 g brown rice, cooked
300 g tuna, sashimi-grade
1 avocado, stoned and peeled
4 cups asian-style salad mix, shredded
bagel seasoning, to serve, see my recipe
Dressing
60 ml kewpie mayonnaise
1 tbsp yuzu kosho
1 lemon, zested
Optional
pickled ginger
soy sauce
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Method 3
For the dressing, combine the , , and in a bowl. If it seems a little thick, thin it out with a squeeze of lemon juice or more yuzu. Set aside.
Warm the . Place it in serving bowls and top with , some and a small handful of Asian per serve.
Drizzle over the yuzu kosho mayo, generously season with bagel seasoning and serve with pickled ginger and soy sauce on the side, if desired.
