Ingredients:

  • 350g sashimi-grade Ahi Tuna, cubed
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp toasted sesame oil
  • 0.5 tsp fresh ginger, grated into a paste
  • 0.5 tsp sriracha
  • 1 cup sushi rice, short-grain
  • 1.25 cups water
  • 1 tbsp rice vinegar
  • 1 avocado, sliced
  • 0.5 cucumber, sliced into half-moons
  • 0.25 cup edamame, shelled and steamed
  • 5 radishes, thinly sliced

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a small saucepan, bring to a boil, then reduce to a simmer, covered, for 15 minutes.
  2. Remove the rice from heat and let it rest with the lid on for 5 minutes. Fold in the rice vinegar gently and spread on a plate to cool to room temperature.
  3. In a non-reactive glass bowl, whisk together soy sauce, mirin, toasted sesame oil, grated ginger, and sriracha.
  4. Add the cubed ahi tuna and sliced green onions to the sauce. Gently toss to coat and marinate in the refrigerator for 10 minutes.
  5. Assemble the bowls by dividing the seasoned rice between two bowls. Top with the marinated tuna, avocado, cucumber, edamame, and radishes.
  6. Garnish with toasted sesame seeds and serve immediately while the tuna is chilled and the rice is at room temperature.