A vibrant bowl of marinated spicy tuna layered on sushi rice with crisp cucumber, creamy avocado, and seaweed.
# Ingredient List:
→ Sushi Rice
01 - 2 cups sushi rice
02 - 2.5 cups water
03 - 3 tablespoons rice vinegar
04 - 1.5 tablespoons sugar
05 - 1 teaspoon salt
→ Spicy Tuna
06 - 14 ounces sushi-grade tuna, diced
07 - 2 tablespoons Japanese mayonnaise
08 - 2 teaspoons sriracha or hot chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 teaspoon lime juice
12 - 1 green onion, finely sliced
13 - 1 teaspoon toasted sesame seeds
→ Toppings and Garnishes
14 - 1 medium cucumber, thinly sliced
15 - 1 avocado, sliced
16 - 0.5 cup shelled edamame beans
17 - 0.25 cup pickled ginger
18 - 0.5 cup seaweed salad or roasted nori strips
19 - 2 tablespoons additional toasted sesame seeds
20 - 1 tablespoon furikake, optional
# How to Make:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a medium saucepan, bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Stir the mixture into cooked rice while gently fluffing with a fork. Cool rice to room temperature.
03 - Whisk mayonnaise, sriracha, soy sauce, sesame oil, and lime juice in a medium bowl. Add diced tuna and sliced green onion, toss gently to coat evenly. Sprinkle with sesame seeds and refrigerate until ready to serve.
04 - Thinly slice cucumber and avocado. Shell edamame if not pre-shelled. Gather pickled ginger and seaweed salad or nori strips and arrange in separate small bowls.
05 - Divide cooled sushi rice evenly among four bowls. Arrange spicy tuna mixture on top of each portion. Neatly arrange cucumber slices, avocado slices, edamame, pickled ginger, and seaweed salad or nori strips around the tuna in each bowl.
06 - Sprinkle each bowl with additional toasted sesame seeds and furikake if desired. Serve immediately.
