Togarashi Ahi Tuna Bento Box Main

Ingredients

• White rice

  Long-grain, regular, cooked

  ½ cup or 79g

• Sprinkling Chili Furikake

  Muso

  ½ tbsp or 4g

• Tuna

  Fish, fresh, yellowfin, raw

  4 oz or 113g

• Sesame oil

  Salad or cooking

  ½ tbsp or 7g

• Broccoli

  Raw

  1 ⁵⁄₁₆ cup, chopped or diced or 113g

• Coconut Aminos

  Thrive Market

  2 tsp or 200g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Radishes

  Raw

  1 medium or 5g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Rice wine vinegar

  ½ tbsp or 7g

• Mirin

  Sun Luck

  ½ tbsp or 7g

• Sambal Oelek

  Huy Fong Foods

  1 ½ tsp. or 150g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

• Ginger root, pickled, canned, with artificial sweetener

  1 tablespoon or 13g

Directions

1. Cook the rice
2. Roast & dress the broccoli • Meanwhile, wash and dry the fresh produce. •Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. • Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. •Roast 14 to 16 minutes, or until browned and tender when pierced with a fork.
3. Prepare the remaining ingredients • Meanwhile, halve the radishes lengthwise, then thinly slice crosswise. • Halve the cucumber lengthwise, then thinly slice crosswise. • In a bowl, combine the sliced radishes, sliced cucumber, mirin, and vinegar. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4. Prepare the remaining ingredients
5. In a separate bowl, combine the mayonnaise, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
6. Cook the fish if prefered