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

with Crispy Sushi Rice, Ponzu Broccoli & Sambal Mayo

35 MIN
2 Servings
$14.99/SERVING
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From the Test Kitchen

ORIGIN
A bento box is a single-serving packed meal native to Japan, traditionally containing rice, meat or fish, and vegetables in a portioned, lacquered wooden box.

WHY WE LOVE THIS DISH
We’re featuring some of our favorite Japanese ingredients, like vibrant togarashi seasoning, citrusy ponzu sauce, and pan-crisped sushi rice for a bevy of flavors and textures.

*bento box not included.
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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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ingredients
Togarashi Tuna Bento Box with Crispy Sushi Rice, Ponzu Broccoli & Sambal Mayo
Title
  • 2 Ahi Tuna Steaks
  • ½ cup Sushi Rice
  • ½ lb Broccoli
  • 1 Persian Cucumber
  • 1 Tbsp Rice Vinegar
  • 3 oz Radishes
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Sesame Oil
  • ⅓ cup Crispy Onions
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 Piece Ginger
Cook the rice
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. 

Roast & dress the broccoli
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.

Prepare the remaining ingredients
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. Taste, then season with salt and pepper if desired. 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. Taste, then season with salt and pepper if desired. Peel the ginger; finely chop to get 2 teaspoons (you may have extra).

Cook the fish
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 .

Crisp the rice & serve your dish
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 reserved togarashi. Garnish the broccoli with the crispy onions. Enjoy!

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Cook the rice
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. 

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.

Roast & dress the broccoli
Prepare the remaining ingredients
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. Taste, then season with salt and pepper if desired. 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. Taste, then season with salt and pepper if desired. Peel the ginger; finely chop to get 2 teaspoons (you may have extra).

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 .

Cook the fish
Crisp the rice & serve your dish
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 reserved togarashi. Garnish the broccoli with the crispy onions. Enjoy!