This make-ahead–friendly meal is loaded with quick-pickled veggies, sushi-grade tuna, and an incredible sweet-spicy granola you’ll want to put on everything.
Ingredients
- 1/4 cup unsweetened flaked coconut
- 3 tablespoons sesame seeds
- 2 nori sheets, crumbled and toasted
- 1 tablespoon dried bonito flakes
- 1 tablespoon pure maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 1/2 teaspoon kosher salt
- 1 cup matchstick-cut carrots
- 1 medium english cucumber, cut into 2- x 1/4-inch matchsticks (about 1 cup)
- 1 jalapeño, thinly sliced
- 1/4 cup rice wine vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1/3 cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 2 tablespoons sliced scallion
- 1 tablespoon orange zest plus 1 tablespoon fresh orange juice
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon kosher salt
- 1 garlic clove, grated with a microplane grater
- 1 pound sushi-grade tuna, cut into 1/2-inch cubes
- 1/2 cup sriracha mayonnaise
- 2 cups cooked sushi rice
- sliced avocado and fresh cilantro, for serving
Instruction
- Preheat oven to 325°F. Stir together peanuts, coconut, sesame seeds, toasted nori, bonito flakes, maple syrup, sesame oil, Sriracha, and salt in a small bowl. Spread mixture in an even layer on a baking sheet. Bake in preheated oven until golden brown, about 8 minutes, stirring halfway through baking. Let cool completely, about 15 minutes.
- Toss together carrot, cucumber, jalapeño, vinegar, sugar, and salt in a medium bowl. Let stand 30 minutes.
- Whisk together soy sauce, vinegar, sesame oil, scallion, orange zest and juice, ginger, salt, and garlic in a medium bowl. Add cubed tuna to soy sauce mixture, and toss to combine. Let stand 10 minutes.
