Our style Editor-in-chief Victoria Carey shares this easy but impressive dish that has been created with the latest must-have appliance from .
¾ cup (150g) medium-grain brown rice
400g zucchini, (made into “zoodles” using a
Kenwood Chef Spiralizer attachment)
¾ cup shelled edamame
300g sashimi tuna (20cm log, 4cm diameter)
1 nori sheet+Vegetable oil for pan-frying
1 avocado, sliced¼ cup pickled ginger
Micro purple shiso leaves and spicy Japanese seasoning, to serve
Wasabi & ginger dressing
2 tbs tamari
2 tbs mirin
2 tsp sesame oil
2 tsp wasabi paste
1 tsp finely grated ginger
- Cook rice following packet instructions. Keep warm.
- Blanch zucchini in a pan of boiling, salted water until just tender. Drain well. Blanch edamame for 1 minute.
- To make wasabi and ginger dressing, combine all ingredients in a jug. Set aside 1 tablespoon and brush over tuna. Place tuna onto centre of nori (shiny side on outer side) and roll up, brushing ends to seal.
- Preheat a large frying pan on high. Add a little vegetable oil and cook tuna for 1 minute on each side. Set aside.
Slice tuna into 1cm slices. Arrange rice, zucchini, edamame in bowls. Top with tuna, avocado and pickled ginger. Drizzle with remaining dressing and sprinkle with purple shiso leaves and spicy Japanese seasoning.
Note: The Japanese seasoning we used consists of onion, garlic, chilli, black sesame and pink salt and is generally available from Asian grocery stores.
Kenwood Chef XL Titanium Mixer in silver ($1199) and Spiralizer Attachment ($199), available at .