Ingredients:

  • 1 cup Short-Grain Sushi Rice (uncooked)
  • 1 1/4 cups Water
  • 2 Tbsp Rice Vinegar
  • 1 tsp Caster Sugar (superfine)
  • 1/2 tsp Fine Sea Salt
  • 8 oz block Sashimi-Grade Ahi Tuna (cubed)
  • 1/4 cup Japanese Mayonnaise (Kewpie preferred)
  • 1 1/2 Tbsp Sriracha Sauce
  • 1 Tbsp Low-Sodium Soy Sauce (or Tamari)
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Fresh Lime Juice
  • 1/2 medium Firm Cucumber (diced or sliced)
  • 1/2 large Avocado (diced)
  • 1/2 cup Shelled Edamame (thawed)
  • 2 stalks Spring Onions (thinly sliced)
  • 1 tsp Black or White Sesame Seeds (toasted)
  • 1 sheet Nori (Dried Seaweed) Snacks (cut into thin strips)

Instructions:

  1. Rinse the Rice: Place the sushi rice in a fine-mesh sieve and rinse under cold running water until the water runs completely clear. This removes excess starch.
  2. Cook: Cook the rice according to your rice cooker instructions, or use the absorption method (simmering covered for 15-18 minutes until water is absorbed).
  3. Season: While the rice is still hot, whisk together the rice vinegar, sugar, and salt until dissolved. Transfer the hot rice to a wide bowl and pour the seasoning mixture evenly over it. Gently fold the mixture until evenly coated. Allow the rice to cool slightly.
  4. Dice the Tuna: Using a sharp knife, slice the cold tuna block into uniform 1/2-inch (1.25 cm) cubes. Consistency is key for presentation.
  5. Create the Sauce: In a medium bowl, whisk together the mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice until smooth and emulsified. Adjust heat level if necessary.
  6. Combine and Marinate: Add the diced tuna to the bowl of sauce. Using a spatula, fold the tuna gently until every piece is coated in the spicy marinade. Do not overmix. Cover and refrigerate for 10 minutes.
  7. Prep the Bowls: Divide the seasoned rice evenly between two wide, shallow serving bowls.
  8. Arrange the Toppings: Artfully arrange separate piles of cucumber, edamame, and diced avocado around the perimeter of the rice.
  9. Place the Tuna: Spoon the spicy tuna mixture into the centre of the bowl.
  10. Garnish: Finish the bowls by sprinkling with toasted sesame seeds, sliced spring onions, and a few strips of nori. Serve immediately.