Tuna Skewers with Vegetable Rice

posted by 6 years ago


1 lb. fresh or frozen tuna or salmon steaks, bones and skin removed

½ cup Kikkoman Gluten-Free Teriyaki Sauce

1 green onion, thinly sliced

1 ½ - 2 tsp. Eden Wasabi Powder

Uncooked Carolina®-Brown Rice (Whole Grain)

1/2 cup thinly sliced carrot

1 medium red sweet pepper, cut into thin strips (1 cup)

Coarse salt, as desired

1 cup broccoli florets


Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1/4-inch-thick strips. In a small bowl combine teriyaki sauce, green onion, and wasabi powder. Place fish in a shallow dish; add half of the teriyaki mixture; stirring to coat fish. Set remaining teriyaki mixture aside. Cover fish and chill for 30 minutes, stirring once. If using bamboo skewers, soak them in water for 30 minutes. Meanwhile, in a 2-quart saucepan combine water, rice, carrot, sweet pepper, and salt. Bring to boiling; reduce heat. Simmer, according to rice package directions. Stir in broccoli. Cook, covered for 5 minutes more or until rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Stir in reserved teriyaki mixture. While rice is cooking, prepare the grill for high, direct heat. Clean the grates and wipe them down with a paper towel that has been dipped in vegetable oil. Lay the skewers on the grill. Don't move them until the fish pieces are well browned on one side, about 3-6 minutes. Then using tongs, carefully turn the skewers over and cook them until they are seared on the other side. Serve with rice and vegetables. (Serves: 4)

tags:  tuna skewers with vegetable rice, rice, riviana, fish, seafood
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