RICE BOWL WITH AHI TUNA ENJOY DAN:

                  THE RICE BOWL WITH AHI TUNA by CHEF DAN:

Serves 4

SALAD:

2 cups lettuce, shredded

2 avocado, thinly sliced

1 thumb-size fresh ginger grated

1 carrot, julienned

3 Kombu (nori) sheets (seaweed) 2-inch slices with a scissors

1 cucumber, julienned

1 pound sashimi grade Ahi tuna cut into bite-size pieces

RICE:

2 cup Jasmine rice

2 tablespoon sushi seasoning (recipe to follow)

2 tablespoons toasted sesame seeds

DRESSING:

1/4-cup light soy sauce

3 tablespoon sushi seasoning

2 teaspoon EACH wasabi, and mirin

DIRECTIONS:

1.   Cook the rice according to package directions.

2.   Mix al salad ingredients in a bowl and set aside.

3.   Mix all dressing ingredients together until combined and the wasabi is well distributed.     (SET ASIDE)

4.   Place cooked rice into a bowl; carefully stir in the sushi seasoning & sesame seeds until combined.

5.   Divide the rice between 4 bowls.

6.   Divide the salad ingredients between 4 bowls.

7.   Pour dressing over just before serving.

SUSHI SEASONING:

1 cup rice vinegar

1 Kombi sheet, thinly sliced in 2-inch slices with a scissors

2 tablespoon sake

1/2- teaspoon EACH sea salt, and brown sugar

DIRECTIONS:

1.   In a sauce pan add vinegar and Kombu and simmer for 1 minute.

2.   Remove the Kombu.

3.   Add sake, salt, and brown sugar and boil 4 minutes.  

4.   Let cool and refrigerate for 24 hours.

ENJOY DAN:                                  BON-APPETITE!!