This classic Korean dish highlights fresh fish with minimal embellishment, letting the beautiful, clean flavors shine through. This minimal preparation also lends itself to a healthy and light meal that’s quick to pull together at a minute’s notice. Fish offer a bounty of heart and brain healthy Omega-3 fatty acids. These have been shown to boost blood flow to the brain, potentially staving off Alzheimer’s down the line. Fish also provides an easily digested and absorbed source of protein, keeping your energy high and your metabolism kicking. For more variety, swap in a different raw fish like salmon, or substitute quinoa for the brown rice.
Total Time: 15 minutes
- ¼ cup gochujang
- 2 tablespoons sesame oil
- 1 tablespoon honey or agave syrup
- 1 tablespoon brown rice vinegar
- 1 pound sushi grade yellowtail tuna, cut into bitesize pieces
- ¼ sweet onion, peeled and cut into thin slices
- 1 cup of cooked and cooled brown rice, divided
- 1 cup arugula, divided
- ½ avocado, peeled, pitted, and cut into slices
- Chopped scallions, spicy mayo, and sesame seeds, to garnish
- In a large bowl, whisk together the gochujang, sesame oil, honey, and vinegar until smooth. Season to taste with more vinegar or sesame oil if needed.
- Gently toss the cut tuna and the onion in the sauce, coating each piece.
- Divide the rice between two bowls, and top with the divided arugula.
- Top each prepared bowl with an equal amount of your dressed tuna mix, then layer the avocado on top.
- Garnish with a drizzle of spicy mayo, and a sprinkling of chopped scallions and sesame seeds, and enjoy!
Note: This dish should be consumed immediately upon being prepared, or stored in the refrigerator for up to two days. Pregnant women, young children, and those with a compromised immune system should avoid consuming raw fish.