Ingredients:

  • 1 cup cooked Short-grain Japanese rice (warm)
  • 1 tsp Rice vinegar
  • 1 pinch Granulated sugar
  • 1 can (5 oz) tuna in water, drained thoroughly
  • 1.5 tbsp Kewpie Mayo
  • 2 tsp Sriracha
  • 1 tsp Low-sodium soy sauce
  • 0.5 tsp Toasted sesame oil
  • 0.5 Persian cucumber, thinly sliced
  • 0.5 Avocado, sliced
  • 1 Green onion, finely chopped
  • 1 tbsp Furikake seasoning

Instructions:

  1. Season the rice. Place 1 cup cooked Short grain Japanese rice in a bowl and gently fold in 1 tsp Rice vinegar and a pinch of Granulated sugar. Note: Do this while the rice is still steaming to ensure absorption.
  2. Drain the tuna. Empty 1 can (5 oz) tuna into a fine mesh sieve and press firmly with a spoon until no more liquid drips out.
  3. Mix the base. In a small separate bowl, combine 1.5 tbsp Kewpie Mayo, 2 tsp Sriracha, 1 tsp Low sodium soy sauce, and 0.5 tsp Toasted sesame oil.
  4. Incorporate the fish. Add the dry tuna to the sauce and fold gently until the tuna is completely coated and velvety.
  5. Prep the vegetables. Slice 0.5 Persian cucumber into thin rounds and 0.5 avocado into slim wedges.
  6. Layer the bowl. Place the seasoned rice at the bottom and top one side with the spicy tuna mixture.
  7. Arrange the greens. Place the cucumber slices and avocado wedges in organized fans next to the tuna.
  8. Garnish heavily. Sprinkle 1 finely chopped Green onion and 1 tbsp Furikake seasoning over the entire surface. Smell the toasted seaweed and sesame notes as they hit the warm rice.
  9. Final touch. Drizzle an extra drop of Sriracha if you want more heat.
  10. Serve immediately. Eat while the rice is warm and the cucumbers are still cold for the best contrast.