Spring/Summer Okinawa Rice Bowl

Spring/Summer Okinawa Rice Bowl

What You'll Need:

  • 1/3 cup  Brown Rice - Uncooked
  • 1/3 cup  Cubed Sweet Potato
  • 1/2 Large Cucumber
  • 4oz Seaweed
  • 1 tbsp Tamari
  • 1/2 tbsp Sesame Oil
  • 4oz Fresh Tuna

Equipment

Medium - Large Skillet


Recipe Steps: 

  1. Prepare brown rice per directions on bag
  2. Wash the vegetables by rinsing in water
  3. Prepare vegetables: Dice the sweet potato into half-inch cubes, slice the cucumber into long strips, julienne style, and cut the seaweed into thin strips.
  4. Heat oil over medium heat in a medium pan
  5. Add sweet potatoes and sauté until tender, about 3-5 minutes.
  6. Add seaweed and tamari, then sauté for another minute.
  7. Add the rice to a bowl then top with cooked vegetables and garnish with cucumber.
  8. Heat pan to medium-high heat and sear tuna on each side for 30 seconds each. Slice into quarter-inch thick strips and place on top of the rice bowl.