Makes 4 servings
This dish is packed with flavor and looks gorgeous too. Sautéed carrots, cremini mushrooms and vibrant edamame on a bed of perfectly seasoned short grain rice and topped with fresh tuna awaits the sauce of all sauces. The citrus gochujang sauce (make extra because you’ll want to pour this on everything!) is drizzled on top, giving the bowl an intense kick of red pepper, lime and soy. You’re going to love the freshness of this recipe.
In a large bowl, whisk together red pepper paste, lemon juice, lime juice, soy sauce, and pepper until combined. While vigorously whisking, add Wesson Vegetable Oil in a slow, steady stream until properly combined. Transfer to a squeeze bottle. Refrigerate until needed.
Cook rice according to package instructions. When rice is done cooking, fluff with a fork and let sit for 1 minute.
Transfer hot rice to a large bowl. Add seasoning and gently mix until properly incorporated.
Loosely cover and chill until required.
Sautéed Carrots, Mushrooms and Edamame
Add oil to a large pre-heated pan over medium-high heat.
Once oil is hot, add edamame and sauté until sides start to brown.
Repeat process for carrots and cremini mushrooms.
Season with salt.