Tuna Sashimi with Daikon Salad & Brown Rice

Ingredients:

• 1 (3 1/2-oz.) bag quick-cooking brown rice
• 1/4 tsp. salt
• 1 small (14 oz.)  daikon radish, peeled and cut into 1/2-inch strips
• 2 scallions, thinly sliced
• 2 tbsp. fresh lime juice
• 2 tbsp. reduced-sodium soy sauce
• 1/4 tsp. wasabi paste
• 1 pound fresh sushi-quality tuna, cut into long thin strips
• 4 tsp. crumbled toasted nori or nori crinkles

Makes 4 Servings

1. Cook brown rice according to package directions, using 1/8 teaspoon salt. Divide rice among 4 small bowls.
2. Meanwhile, combine daikon, scallions, 1 tablespoon lime juice, and remaining 1/8 teaspoon salt in medium bowl and toss. Divide salad mixture among 4 plates.
3. Combine soy sauce, wasabi paste and remaining 1 tablespoon lime juice in small bowl. Divide soy mixture among 4 very small bowls and place 1 bowl on each plate to use as dipping sauce. Divide tuna among plates, sprinkle with nori, and serve immediately with rice.

WW POINTS VALUE: 7 pts. (1/2 cup rice, 1/2 cup daikon salad, 2/3 cup tuna & 1 tbsp. sauce)

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. This was my first attempt at making gourmet Japanese at home. I know it looks like a hot mess but it is so delicious. I really loved this salad for dinner. It was totally different because the bold flavors of soy sauce, lime juice and wasabi paste give this dish a real kick. Even though the directions say to cut the sashimi tuna into long strips, I highly recommend cooking the tuna on high heat in a pan 1-2 minutes per side for that really juicy texture. If you can't find daikon radishes, use regular radishes instead and your salad will still be delicious. The nori is optional but it adds a nice touch to the dish. This salad is perfect for lunch or dinner and it will leave you happy. Iron Chef Morimoto will be very proud of you once you perfect this dish, I promise.