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Sorghum Sushi Salad with Seared Tuna and Avocado

Michelle is the Packaging Content Manager at Bob's Red Mill and also runs the food blog

  • 1 cup GF Sorghum Grain rinsed and drained
  • 3 cups Water
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Sugar
  • 1/4 tsp Wasabi paste (plus more for garnish)
  • 3 Tbsp low sodium Soy Sauce
  • 1 Each Garlic Clove, minced
  • 3 Tbsp Mirin
  • 1/4 tsp Toasted Sesame Oil
  • 1/4 tsp Kosher Salt
  • 1/8 tsp freshly ground Black Pepper
  • 1 Tbsp Vegetable Oil
  • 1 lb Tuna Steak (Yellowfin Ahi or Tombo)
  • 1 Each Carrot, grated
  • 2 Each Green Onions, chopped
  • 1/2 tsp minced fresh Ginger
  • 1 Tbsp Sesame Seeds White or Black (plus more for garnish)
  • 1 Each sheet Nori (Seaweed Sushi paper), cut into 1-inch strips (use kitchen shears)
  • 1 Each medium Avocado, pitted, sliced and sprinkled w/ juice of 1/2 lime


Step 1

Place sorghum in a pot with 3 cups water. Bring to a boil; cover, reduce heat and simmer until tender, 50–60 minutes. Drain excess liquid and set aside to cool.

Step 2

Meanwhile, in a small pot, bring vinegar and sugar to a boil. Stir until sugar is dissolved. Set aside.

Step 3

Sprinkle both sides of tuna with a little salt and pepper. Heat oil in a pan over medium-high heat and sear tuna for about 2 minutes per side. Let cool briefly (about 5 minutes) and then slice.

Step 4

Toss cooled sorghum with the vinegar and sugar mixture, the carrot, green onion, the ginger and sesame seeds. Divide between plates. Arrange tuna and avocado slices on top of sorghum salad. Scatter the nori strips and extra sesame seeds on top. Drizzle each plate with a little wasabi-soy dressing and serve the rest on the side, as well as extra wasabi paste.
Sorghum Sushi Salad with Seared Tuna and Avocado

Servings: 3-4


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Products Used in this Recipe

Grains Beans Seeds
GF Sorghum Grain

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