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- 1 pound fresh or frozen tuna or salmon steaks, bones and skin removed
- 1/2 cup bottled teriyaki sauce or other Asian marinade sauce
- 2 tablespoons thinly sliced green onion (1)
- 1 1/2 - 2 teaspoons wasabi powder
- 2 cups water
- 1 cup uncooked brown rice
- 1/2 cup thinly sliced carrot
- 1 medium red sweet pepper, cut into thin strips (1 cup)
- 1/4 teaspoon salt
- 1 cup broccoli florets
1. 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; drain.
2. Meanwhile, in a 2-quart saucepan combine water, rice, carrot, sweet pepper, and salt. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes. 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.
3. Preheat broiler. Thread fish strips accordion-style on four 12-inch skewers. Place skewers on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 5 to 7 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling. Serve with rice. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 194,
- Fat, total (g) 4,
- chol. (mg) 22,
- sat. fat (g) 1,
- carb. (g) 23,
- fiber (g) 2,
- pro. (g) 17,
- sodium (mg) 805,
- Percent Daily Values are based on a 2,000 calorie diet
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