Ingredients:

  • 1 lb Sashimi-grade Ahi Tuna, cubed into 1/2-inch pieces
  • 3 tbsp Low-Sodium Soy Sauce
  • 1 tbsp Toasted Sesame Oil
  • 1 tsp Freshly grated ginger
  • 1 tbsp Rice vinegar (unseasoned)
  • 2 Green onions, thinly sliced
  • 1 cup Sushi Rice (Short-grain Japanese rice)
  • 1 1/2 cups Water
  • 2 tbsp Seasoned rice vinegar
  • 1 Ripe Avocado, sliced or cubed
  • 1/2 cup Edamame, shelled and steamed
  • 1/2 cup Cucumber, thinly sliced into half-moons
  • 2 tbsp Masago or Tobiko
  • 1 tsp Black and white sesame seeds, toasted
  • 2 tbsp Kewpie Mayo
  • 1 tsp Sriracha
  • 1/2 tsp Fresh lime juice

Instructions:

  1. Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
  2. Combine rice and 1.5 cups of water in a pot or rice cooker. Bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes. Once done, let rest for 10 minutes before folding in the seasoned rice vinegar with a slicing motion.
  3. While rice cooks, whisk together the soy sauce, toasted sesame oil, grated ginger, unseasoned rice vinegar, and sliced green onions in a chilled mixing bowl.
  4. Gently toss the cubed ahi tuna and sliced green onions into the marinade. Let it sit in the fridge for about 15 minutes.
  5. Prepare the spicy mayo by whisking together the Kewpie mayo, sriracha, and lime juice in a small ramekin.
  6. Assemble the bowls by placing a base of seasoned warm rice in each bowl. Top with the chilled marinated tuna, avocado, steamed edamame, and cucumber.
  7. Garnish with masago, toasted sesame seeds, and a drizzle of the spicy mayo before serving immediately.