INGREDIENTS CHECKLIST
- 𝗪𝗮𝘀𝗮𝗯𝗶 𝗔𝗶𝗼𝗹𝗶:
- ½ cup AeroFarms Micro Wasabi Mustard
- ¼ cup mayo
- 1 scallion
- 1 garlic clove
- 1 tsp ginger
- 1 tsp agave
- 𝗣𝗼𝗸𝗲 𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲:
- ¼ cup tamari
- 1 tbsp seasame oil
- 2 tsp grated ginger
- 1 tsp togarashi
- 𝗣𝗼𝗸𝗲 𝗕𝗼𝘄𝗹:
- 2 cups sushi rice
- 1 cup scallions (sliced)
- 1 lb sushi-grade ahi tuna
- 1 tsp sesame seeds
- sliced Nori
INSTRUCTIONS
1. The night before, cook the sushi rice according to package directions. Cover and place in the fridge overnight.
2. The next day, cut the tuna into ½ inch cubes and place in a medium bowl. Add all the poke marinade ingredients to a bowl and mix to combine. Place in the fridge while you finish prepping the other ingredients.
3. Heat a medium skillet over medium heat. Once hot, add 1 tablespoon of sesame oil. Add the rice to the pan and press down to firm the rice. Cook for 20 minutes or until the rice has a crispy edge on bottom.
4. Make the wasabi aioli by adding all ingredients to a food processor and blending until smooth.
5. To assemble the bowls, layer the crispy rice, marinated tuna, scallions, nori, aioli, and sesame seeds.
6. Enjoy immediately.
David Rosenberg is the Co-founder and CEO of AeroFarms with a tenure in transforming tech innovation with circular economy solutions in mind. David is the founder of Hycrete, a nano-technology company that he led between 2002-2009, and previously an Adjunct Professor at the NYU Stern School of Business where he taught Entrepreneurial Finance. From co-chairing New Jersey Governor Phil Murphy’s Agriculture Transition Committee to being recognized as on of Produce News’ Top 35 Innovators Ever Who Have Shaped the Produce Industry, David continues to transform food technology as we know it.