Sorghum Sushi Salad | Bob's Red Mill

Sorghum Sushi Salad with Seared Tuna and Avocado

by Cassidy Stockton in Gluten Free, Recipes

Homemade sushi can be a fun kitchen adventure, but it takes time and effort that many of us lack. This salad, developed for us by Michelle from Je Mange La Ville, takes a lot of the work out of making sushi, but delivers all of the wonderful flavors you expect. We just love the use of whole grain sorghum in place of white rice. The chewy texture brings something unexpected to this dish and gives it something to stand on.

Sorghum Sushi Salad | Bob's Red Mill

Sorghum Sushi Salad with Seared Tuna and Avocado

Contributed by Michelle Abendschan from Je Mange La Ville 

Makes 3-4 servings

  • 1 cup Bob’s Red Mill Sorghum, rinsed and drained
  • 3 cups Water
  • 2 tbsp Rice Vinegar
  • 2 tbsp Sugar
  • 1/4 tsp Kosher Salt
  • 1/8 tsp freshly ground Black Pepper
  • 1 tbsp Vegetable (or other) Oil
  • 1 lb Tombo or Ahi Tuna
  • 1 Carrot, grated
  • 2 Green Onions, chopped
  • 1/2 tsp minced fresh Ginger
  • 1 tbsp White or Black Sesame Seeds (plus more for garnishing)
  • 1 sheet of Nori (seaweed sushi paper), cut into small 1-inch strips (kitchen scissors work best for this, cut in half, then half again, then into small strips)
  • 1 medium Avocado, pitted, sliced and sprinkled with the juice of 1 /2 a lime

Dressing:

  • 1/4 tsp Wasabi Paste (plus more for garnish)
  • 3 Tbsp Soy Sauce
  • 1 clove Garlic, minced
  • 3 tbsp Mirin
  • 1/4 tsp Toasted Sesame Oil

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.

Meanwhile, in a small pot, bring vinegar and sugar to a boil. Stir until sugar is dissolved. Set aside. To make the dressing: whisk together the wasabi, soy sauce, garlic, mirin and sesame oil. Also set aside.

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.

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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Cassidy Stockton Google: Cassidy Stockton
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