Togarashi Tuna Bento Box with Crispy Sushi Rice, Ponzu Broccoli & Sambal Mayo

Step 1

1 Cook the rice Place an oven rack in the center of the oven; preheat to 450°F. In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Step 2

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. Remove from the oven and top with the ponzu; carefully toss to coat.

Step 3

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. 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. Peel the ginger; finely chop to get 2 teaspoons (you may have extra).

Step 4

4 Cook the fish Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the togarashi to coat (reserving a pinch for serving). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 1 to 2 minutes per side for medium-rare (115°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Rinse and wipe out the pan.*The USDA suggests cooking tuna until an instant-read thermometer registers 145°F .

Step 5

5 Crisp the rice & serve your dish While the fish rests, in the same pan, heat the sesame oil on medium-high until hot. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the cooked rice; stir to combine. Press into an even layer and cook, without stirring, 3 to 4 minutes, or until the rice is slightly crispy. Turn off the heat. Find the lines of muscle (or grain) on the rested fish; slice crosswise against the grain. Serve the sliced fish with the dressed broccoli, crisped rice, marinated vegetables (discarding any liquid), spicy mayo, and sesame seeds. Garnish the marinated vegetables with the remaining togarashi. Garnish the broccoli with the crispy onions. Enjoy!

Step 6

1 Cook the rice Place an oven rack in the center of the oven; preheat to 450°F. In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Step 7

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. Remove from the oven and top with the ponzu; carefully toss to coat.

Step 8

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. 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. Peel the ginger; finely chop to get 2 teaspoons (you may have extra).

Step 9

4 Cook the fish Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the togarashi to coat (reserving a pinch for serving). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 1 to 2 minutes per side for medium-rare (115°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Rinse and wipe out the pan.*The USDA suggests cooking tuna until an instant-read thermometer registers 145°F .

Step 10

5 Crisp the rice & serve your dish While the fish rests, in the same pan, heat the sesame oil on medium-high until hot. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the cooked rice; stir to combine. Press into an even layer and cook, without stirring, 3 to 4 minutes, or until the rice is slightly crispy. Turn off the heat. Find the lines of muscle (or grain) on the rested fish; slice crosswise against the grain. Serve the sliced fish with the dressed broccoli, crisped rice, marinated vegetables (discarding any liquid), spicy mayo, and sesame seeds. Garnish the marinated vegetables with the remaining togarashi. Garnish the broccoli with the crispy onions. Enjoy!