With only two teaspoons of cannabis-infused olive oil and not much fat, this dish delivers a mild, gentle experience that won’t knock you off your feet.
Serves 4
2 ounces raw sashimi-grade tuna, cut into cubes
1 to 2 tablespoons dried nori, minced
½ cup edamame, shelled
1/2 cucumber, cut into thin matchsticks
¼ carrot, cut into thin matchsticks
1/2 avocado, cut into small cubes
1/4 cup dried sour cherries (optional)
2 tablespoons gluten-free Tamari sauce
2 teaspoons cannabis-infused extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
2 cups cooked rice
1 green onion, thinly sliced
1 teaspoon sesame seeds
Put tuna, nori, edamame, cucumber, carrot, avocado, dried cherries (if using), Tamari, olive oil, and sesame seeds in a medium bowl. Toss gently until well combined.
Season with salt and pepper to taste.
Place rice in bottom of each bowl and spoon tuna mixture on top. Top each bowl with green onions and sesame seeds. Serve.
Serves 4
2 ounces raw sashimi-grade tuna, cut into cubes
1 to 2 tablespoons dried nori, minced
½ cup edamame, shelled
1/2 cucumber, cut into thin matchsticks
¼ carrot, cut into thin matchsticks
1/2 avocado, cut into small cubes
1/4 cup dried sour cherries (optional)
2 tablespoons gluten-free Tamari sauce
2 teaspoons cannabis-infused extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
2 cups cooked rice
1 green onion, thinly sliced
1 teaspoon sesame seeds
Put tuna, nori, edamame, cucumber, carrot, avocado, dried cherries (if using), Tamari, olive oil, and sesame seeds in a medium bowl. Toss gently until well combined.
Season with salt and pepper to taste.
Place rice in bottom of each bowl and spoon tuna mixture on top. Top each bowl with green onions and sesame seeds. Serve.
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