Ingredients:

  • 2 cups (370g) short-grain sushi rice
  • 2 ½ cups (600ml) water
  • 3 tbsp (45ml) rice vinegar
  • 1 tbsp (12g) sugar
  • ½ tsp (3g) salt
  • 1 lb (450g) sashimi-grade Ahi tuna, cubed
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) sesame oil
  • 1 tsp (5g) ginger, freshly grated
  • 1 clove garlic, minced
  • 1 large (150g) avocado, sliced
  • 1 cup (100g) cucumber, thinly sliced
  • ½ cup (75g) shelled edamame
  • ¼ cup (30g) red onion, thinly sliced
  • 2 tbsp (15g) toasted sesame seeds
  • 2 stalks (60g) green onion, sliced
  • 3 tbsp (45g) mayonnaise
  • 1 tbsp (15g) Sriracha
  • 1 tsp (5ml) lime juice

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or medium saucepan; simmer until tender.
  2. While the rice is still hot, fold in the rice vinegar, sugar, and salt. Let the rice cool to room temperature.
  3. In a mixing bowl, whisk together the soy sauce, sesame oil, grated ginger, and minced garlic.
  4. Gently fold the cubed sashimi-grade tuna into the marinade. Cover and refrigerate for 15 to 30 minutes.
  5. Whisk together mayonnaise, Sriracha, and lime juice in a small bowl to create the drizzle.
  6. Divide the seasoned rice evenly among four bowls.
  7. Place a generous portion of the marinated tuna in the center of each bowl.
  8. Arrange sliced avocado, cucumber, edamame, and red onion around the protein.
  9. Drizzle with Sriracha mayo and garnish with sliced green onions and toasted sesame seeds.