Sorghum Sushi Salad with Seared Tuna and Avocado

Michelle runs the food blog jemangelaville.com.  Check out her great recipes!

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Servings 3-4people
Submitted By Michelle Abendschan
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4
You:
Rate this recipe!
Servings 3-4people
Submitted By Michelle Abendschan
Share this Recipe
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Ingredients
Ingredients
Instructions
  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.
  2. Meanwhile, in a small pot, bring vinegar and sugar to a boil. Stir until sugar is dissolved. Set aside to cool then whisk in wasabi paste, soy sauce, garlic, mirin and sesame oil.
  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.
  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.
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