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Tuna Adzuki Bean Chirashi

Yields1 Serving

 ¼ lb tuna, sliced thinly
 ½ avocado, sliced
 1 ½ cups miner’s lettuce or spinach
 ½ cup adzuki beans, cooked and drained
 1 tbsp red miso
 1 ½ tsp sesame oil, more to taste
 Furikake, Japanese seasoning mix
Spicy Tuna:
 ¼ cup tuna, chopped in small pieces
 4 tbsp mayonnaise
 squeeze of lime juice
 Sriracha to taste
Sushi rice (about 2 cups cooked):
 10 oz sushi rice
 12 fl oz water
 2 tbsp rice vinegar
 1 tbsp sugar
 ¼ tsp salt

Cook the adzuki beans for about 30 minutes in a small pot with water covering about an inch. Keep an eye on these as they simmer, they are done when soft. Let cool.


Prepare the sushi rice.
1. Place rice in shallow bowl and fill with water until rice is covered. Rake with fingers until water is clouded. Pour rice into strainer. Dump back into bowl, and repeat until water stays relatively clear.
2. Dump rice into rice cooker, add water. Turn on rice cooker.
3. Mix seasoning ingredients. Stirring until sugar is dissolved.
4. After rice cooker indicates it is finished cooking, wait a couple minutes - this allows any extra water to evaporate.
5. Check rice. If there is a water puddle, close rice cooker and wait several more minutes for water to evaporate.
6. Remove rice from cooker, and into a large bowl.
7. Pour seasoning over rice, and then fan the rice while slicing it with a wooden spoon or spatula, rotating the bowl, until it is cooled somewhat and is shiny and sticky.


Meanwhile, slice tuna, prepare the Spicy Tuna and cut the avocado. Set aside.


Wash miner’s lettuce (spinach) and place in a small skillet with 2 Tbsp. of water. Warm on low heat to wilt.


Strain adzuki beans (keep broth to drink). Place in a small skillet and warm lightly with sesame oil. Turn off heat and stir in red miso right before serving.


To prepare each serving: Place rice in individual bowls. Top with four slices tuna, a spoonful of Spicy Tuna, 2 slices avocado, one third of azuki beans and miner’s lettuce. Sprinkle with Furikake, if desired. Serve.