📝 About This Recipe
Experience the vibrant fusion of Nikkei cuisine, a culinary heritage born from the Japanese diaspora in Peru. This dish replaces traditional sushi rice with protein-packed white quinoa, seasoned with a classic sushi vinegar blend and topped with sashimi-grade tuna and a zesty ají amarillo crema. It is a refreshing, nutrient-dense masterpiece that balances the delicate precision of Japan with the bold, citrusy heat of the Peruvian coast.
🥗 Ingredients
The Quinoa Base
- 2 cups White Quinoa (thoroughly rinsed)
- 4 cups Water
- 1/4 cup Rice Vinegar
- 1 tablespoon Granulated Sugar
- 1 teaspoon Kosher Salt
Protein & Marinade
- 1 lb Sashimi-grade Ahi Tuna (cut into 1/2-inch cubes)
- 2 tablespoons Soy Sauce (use Tamari for gluten-free)
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Fresh Lime Juice
Ají Amarillo Crema
- 1/2 cup Japanese Mayonnaise (Kewpie brand preferred)
- 2 tablespoons Ají Amarillo Paste (adjust for spice preference)
- 1 clove Garlic (finely grated)
- 1 teaspoon Lime Juice
Fresh Toppings & Garnish
- 2 pieces Avocado (pitted and sliced)
- 2 pieces Persian Cucumber (julienned)
- 4 pieces Red Radishes (paper-thin slices)
- 1 piece Nori Sheet (toasted and cut into matchsticks)
- 2 tablespoons Pickled Ginger (gari)
- 1 tablespoon Toasted Sesame Seeds (black or white)
- 1/4 cup Fresh Cilantro (leaves only)
👨🍳 Instructions
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1
Rinse the quinoa under cold running water for at least 2 minutes to remove the bitter saponin coating. Drain well.
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2
In a medium saucepan, combine the rinsed quinoa and 4 cups of water. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy.
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3
While the quinoa cooks, prepare the sushi seasoning by whisking together the rice vinegar, sugar, and salt in a small bowl until the solids are completely dissolved.
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4
Once the quinoa is done, transfer it to a large wooden or glass bowl. While it is still hot, drizzle the vinegar mixture over it. Use a spatula to gently fold the seasoning in, using a cutting motion to avoid mashing the grains. Let it cool to room temperature.
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5
Prepare the Ají Amarillo crema by mixing the Japanese mayonnaise, ají amarillo paste, grated garlic, and 1 teaspoon of lime juice in a small bowl. Transfer to a squeeze bottle if available for a professional finish.
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6
In a separate bowl, toss the cubed tuna with the soy sauce, sesame oil, and 1 tablespoon of lime juice. Let it marinate for no more than 10 minutes to maintain the texture of the fish.
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7
Prepare your vegetables: julienne the cucumber, slice the radishes thinly (use a mandoline for best results), and slice the avocado just before serving to prevent browning.
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8
To assemble, divide the seasoned quinoa into four deep bowls, pressing down slightly to create a level base.
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9
Arrange the marinated tuna, sliced avocado, julienned cucumber, and radishes in separate clusters on top of the quinoa base.
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10
Drizzle the Ají Amarillo crema generously over the bowl in a zigzag pattern.
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11
Garnish with the nori matchsticks, pickled ginger, a sprinkle of toasted sesame seeds, and fresh cilantro leaves.
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12
Serve immediately while the quinoa is at room temperature and the fish is chilled.
💡 Chef's Tips
Always use white quinoa for this recipe as it has a softer, more rice-like texture compared to red or black varieties. If you cannot find fresh sashimi-grade tuna, high-quality smoked salmon or poached shrimp make excellent substitutes. To prevent the quinoa from becoming mushy, ensure you use a 'folding' motion when adding the vinegar rather than stirring vigorously. Ají amarillo paste can vary in heat; start with one tablespoon and taste before adding the second to ensure it matches your spice tolerance. For an extra crunch, add a handful of 'cancha' (Peruvian toasted corn) or crushed plantain chips on top.
🍽️ Serving Suggestions
Pair this bowl with a classic Peruvian Pisco Sour or a chilled dry Sake to complement the acidity and seafood. A side of warm Miso soup with added cubes of silken tofu provides a nice temperature contrast. Serve with a small dish of extra soy sauce and wasabi for those who prefer a more traditional Japanese flavor profile. For a non-alcoholic pairing, a glass of Chicha Morada (Peruvian purple corn drink) offers a sweet, spiced counterpoint to the spicy crema.