- Cook the jasmine rice (I use Ninja Foodie: 1 cup rice, 1 cup water, pressure cook on high for 3 minutes, allow to naturally release for 10 minutes)
- While rice is cooking, chop the cabbage and other vegetables. Feel free to add other vegetables like carrots or radishes.
- Combine dressing ingredients and set aside
- Dry the ahi tuna steak, brush with some of the sesame oil and cover with seasoning on all sides.
- Heat remaining oil in a skillet over medium heat.
- Sear the tuna on all sides for 1 minute per side
- Remove the tuna on a cutting board to rest and then slice thinly.
- Arrange ingredients in two bowls as follows: cabbage mix, 1 cup rice, ahi, crushed ramen (unless gluten-free and use gluten-free rice noodle ramen), green onions and then pour dressing over each bowl. Top with sriracha sauce if desired.
Zen Salad
Prep: 15
Stove Time: 10
- 2 cups chopped cabbage
- 2 cups cooked jasmine rice
- 6 – 8 oz ahi tuna steak (could use grilled chicken, pork or any meat)
- 1 package crushed dry ramen noodles
- 1 chopped green onion
- 4 Tbsp Trader Joe’s Nori Komi Furikake Japanese Multi-Purpose Seasoning (or similar)
- 2 Tbsp seseme oil
Dressing
- 1/2 cup brown sugar
- 1/4 cup water
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tsp black pepper
- 2 Tbsp rice vinegar
- 1/4 cup vegetable oil