Ingredients:

  • 4 ounces (115g) sushi-grade ahi tuna, cut into ½-inch cubes
  • 2 tablespoons (30ml) soy sauce, low sodium preferred
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) grated fresh ginger
  • 1 clove garlic, minced
  • ½ teaspoon (2.5ml) red pepper flakes (optional, for heat)
  • 2 tablespoons (30ml) mayonnaise (Japanese Kewpie mayo is ideal, but regular is fine)
  • 1 teaspoon (5ml) sriracha sauce (adjust to taste)
  • 1 cup (185g) cooked sushi rice, short-grain rice is best (follow package directions)
  • ½ avocado, sliced
  • ½ cup (50g) edamame, shelled
  • ¼ cup (25g) thinly sliced scallions (green onions)
  • 2 tablespoons (30g) seaweed salad (wakame)
  • 1 tablespoon (15g) toasted sesame seeds
  • Optional garnishes: Furikake seasoning, crispy fried onions

Instructions:

  1. In a medium bowl, combine soy sauce, sesame oil, rice vinegar, ginger, garlic, and red pepper flakes (if using).
  2. Gently toss the cubed tuna in the marinade. Cover and refrigerate for at least 30 minutes, or up to 1 hour. Don't over-marinate, or the tuna will become mushy.
  3. In a small bowl, whisk together mayonnaise and sriracha until smooth.
  4. Cook the sushi rice according to package directions, or in a saucepan with water. Allow rice to cool slightly before assembling.
  5. Divide the cooked rice between two bowls.
  6. Top the rice with marinated tuna, avocado slices, edamame, scallions, and seaweed salad.
  7. Drizzle the spicy mayo over the bowls. Sprinkle with toasted sesame seeds and any optional garnishes.
  8. Serve immediately. Enjoy this delicious example of ahi recipes!