You Don't Have to Get Takeout to Enjoy Sushi at Home

Brown Rice Albacore Chirashi Bowl

From Chef Takao Iinuma, Genji Sushi [1]

For dressing:
1/4 cup fresh orange juice
3 tablespoons light-colored (usukuchi) soy sauce
1 teaspoon freshly grated ginger
1 teaspoon honey
1 1/2 teaspoons extra-virgin olive oil

For chirashi bowl:
4 cups freshly cooked brown rice, preferably short grain
1/4 cup prepared sushi vinegar or rice wine vinegar
1 small navel orange
6 oz. sushi-grade albacore tuna, diced
10 grape tomatoes, cut in half
1/3 English cucumber, diced
1/2 cup shelled edamame
2 cups mixed salad greens
Sesame seeds, for garnish (optional)

For the dressing, whisk all ingredients together in a bowl, making sure the honey is dissolved. Set aside.
Using a flat wooden paddle or a spatula with a cutting motion, mix the sushi vinegar into the warm brown rice. Do not use a stirring motion to avoid mashing the rice grains. Cover the rice and set aside.
Cut the tops and bottoms off of the orange. Standing the orange on a cut end, use a knife to cut the peel and pith off of the orange working from top to bottom. Once the orange is peeled, cut crosswise into slices, and then cut the slices into cubes.
Combine diced oranges, albacore tuna, grape tomatoes, diced cucumber, and shelled edamame in a bowl. Add the reserved dressing and toss to combine.
Divide the reserved brown sushi rice between four bowls. In each bowl, place the salad greens in one quarter on top of the rice, and on the other side put one quarter of the albacore mixture. Sprinkle on sesame seeds if you wish, and enjoy.

Source: Calorie Count [2]