BROWN RICE WITH TUNA, AVOCADO, AND TOASTED NORI

Brown Rice with Tuna, Avocado, and Toasted Nori image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 10

1 teaspoon safflower oil
4 pieces (4 ounces each) sustainable sushi-grade tuna (preferably pole/troll yellowfin or albacore; about 1 inch thick)
2 sheets nori
3 tablespoons fresh lemon juice (from 1 1/2 lemons)
3 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons Sriracha (Asian chili sauce)
1 avocado
2 2/3 cups warm cooked short-grain brown rice (from about 1 1/4 cups uncooked)
6 ounces English cucumber, halved and thinly sliced on the bias into half-moons (2 cups)
1/4 cup cilantro sprigs

Steps:

Heat oil in a nonstick pan over high heat. Pat fish dry. Cook fish until golden brown on outside but still quite rare in center, 1 1/2 to 2 minutes per side. Remove from pan; let cool slightly. Meanwhile, toast nori sheets, 1 at a time, using tongs, over a medium-high flame until they begin to shrivel and are fragrant.
Mix together lemon juice, soy sauce, and Sriracha. Slice avocado. Divide rice among 4 plates, and drizzle with half the sauce. Arrange avocado and cucumber on top of rice. Break tuna into chunks, and divide among plates. Drizzle with remaining sauce, and top with cilantro. Break nori into pieces, and serve on the side.

Nutrition Facts : Calories 379 g, Cholesterol 52 g, Fat 11 g, Fiber 7 g, Protein 33 g, SaturatedFat 2 g, Sodium 380 g