Ingredients

• 1 cup Sorghum Grain rinsed and drained
• 3 cups Water
• 2 Tbsp Rice Wine Vinegar
• 2 Tbsp Sugar
• 1/4 tsp Wasabi Paste (plus more for garnish)
• 3 Tbsp Soy Sauce low-sodium
• 1 Garlic clove minced
• 3 Tbsp Mirin (rice wine)
• 1/4 tsp Toasted Sesame Oil
• 1/4 tsp Kosher Salt
• 1/8 tsp Ground Black Pepper
• 1 Tbsp Vegetable Oil
• 1 lb Tuna Steak (Yellowfin Ahi or Tombo)
• 1 Carrot grated
• 2 Green Onions chopped
• 1/2 tsp Ginger minced
• 1 Tbsp White Hulled Sesame Seeds (plus more for garnish)
• 1 Nori (Seaweed Sushi paper), cut into 1-inch strips (use kitchen shears)
• 1 Avocado medium-sized, pitted, sliced and sprinkled with juice of 1/2 lime

Instructions

1. Place sorghum in a pot with 3 cups water. Bring to a boil; cover, reduce heat and simmer until tender, 50–60 minutes. Drain excess liquid and set aside to cool.
2. Meanwhile, in a small pot, bring vinegar and sugar to a boil. Stir until sugar is dissolved. Set aside to cool then whisk in wasabi paste, soy sauce, garlic, mirin and sesame oil.
3. Sprinkle both sides of tuna with a little salt and pepper. Heat oil in a pan over medium-high heat and sear tuna for about 2 minutes per side. Let cool briefly (about 5 minutes) and then slice.
4. Toss cooled sorghum with the vinegar and sugar mixture, the carrot, green onion, the ginger and sesame seeds. Divide between plates. Arrange tuna and avocado slices on top of sorghum salad. Scatter the nori strips and extra sesame seeds on top. Drizzle each plate with a little wasabi-soy dressing and serve the rest on the side, as well as extra wasabi paste.