Tuna Rice Bowl #WeekdaySupper

When asked by fellow moms what my kids are doing this season, and at the risk of sounding like a tiger mom, I rattle off the activities and the minute-by-minute schedule – gymnastics twice a week, piano on Tuesdays, skating on Thursdays, and tennis on Fridays.  In response, I may get a sympathetic look or raised eyebrows. While it may sound like the kids are overscheduled with no time to “play”, in reality the only person who feels overscheduled is me. Despite the full schedule everyday after school, my kids rarely complain (okay, maybe with the exception of piano lessons) and actually look forward to their activities. For that I am grateful since it makes the chaffeur part of my job much easier!

On the flip side, I haven’t been efficient with my time during the day while the kids are in school. I get sucked into Pinterest, Facebook, Instagram, and Twitter, and then wander aimlessly on the interwebs, glancing every now and then at the clock in the lower right corner of my computer screen. “Oh, just a few minutes more and I’ll prep for dinner so it’ll be ready when we get home from <activity of the day>.”

After weeks of scrambling for dinner, I knew I had to go unearth the menu plan notebook that I had abandoned earlier this year. To my dismay, it was not located in the pile (among the many in my house) next to the kitchen table. Not to be deterred, I grabbed  an envelope from the mail pile and jotted down this week’s menu. What a world of difference! Better late than never!

Do you maintain a weekly meal plan? If you want a little luxury during the week or can’t make it to your local sushi joint, add this easy recipe to your menu!

Print Recipe

Tuna Rice Bowl

Quick and delicious meal! You can easily substitute sushi-grade salmon for the tuna. And I recommend medium-grain rice with this dish.

Course: Entree

Cuisine: Asian Inspired

Servings: 2

Author: Amy Kim | kimchi MOM

Ingredients

• 1/2 pound sushi-grade tuna
• 1/2 tablespoon sesame oil
• 1 green onion thinly sliced
• 1/4 teaspoon kosher salt
• 1 tablespoon soy sauce
• 1/2 teaspoon roasted sesame seeds
• 1 avocado diced
• 2 cups or more cooked rice to serve

Instructions

• Dice the tuna to 1/4-inch cubes. In a medium bowl, mix the tuna, sesame oil, green onion, salt, soy sauce, and sesame seeds.
• To serve: Place one cup of rice in each bowl. To each bowl, top the rice with half the amount of diced avocado and half the amount of tuna mixture. Garnish with more roasted sesame seeds, if desired.

Some tips…
I buy frozen sushi-grade tuna from my local supermarket. Fish that are frozen commercially are frozen at a super low temperature of -35° F and stored at that temperature for a minimum of 15 hours to ensure eradication of all the parasites. The home freezer may not get cold enough to effectively kill all the parasites. When buying frozen tuna, I thaw the fish in the refrigerator overnight.

Click on the following link for more information on seafood safety and some tips on buying sushi-grade fish.

Get the rest of this week’s #WeekdaySupper recipes!

Monday – Duck Breasts with Pomegranate Sauce by Confessions of a Culinary Diva
Tuesday – Bacon and Potato Hash by Cindy’s Recipes and Writings
Wednesday – Pork and Bok Choy Stir Fry by Cooking Chat
Friday – Gluten Free Chicken and Rice Soup by Gluten Free Crumbley