A vibrant bowl featuring marinated spicy tuna with fresh cucumber, avocado, and seaweed over sushi rice.
# What You’ll Need:
→ Sushi Rice
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 3 tablespoons rice vinegar
04 - 1 1/2 tablespoons sugar
05 - 1 teaspoon salt
→ Spicy Tuna
06 - 14 ounces sushi-grade tuna, diced
07 - 2 tablespoons Japanese Kewpie mayonnaise
08 - 2 teaspoons sriracha or hot chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 teaspoon lime juice
12 - 1 green onion, finely sliced
13 - 1 teaspoon toasted sesame seeds
→ Toppings and Garnishes
14 - 1 medium cucumber, thinly sliced
15 - 1 avocado, sliced
16 - 1/2 cup shelled edamame beans
17 - 1/4 cup pickled ginger
18 - 1/2 cup seaweed salad or roasted nori strips
19 - 2 tablespoons toasted sesame seeds
20 - 1 tablespoon furikake, optional
# How-To Steps:
01 - Rinse sushi rice under cold running water until water runs clear. Combine rice and water in a medium saucepan, bring to boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, whisk together rice vinegar, sugar, and salt. Stir vinegar mixture into cooked rice while gently fluffing with a fork. Allow rice to cool to room temperature.
03 - In a medium bowl, whisk together mayonnaise, sriracha, soy sauce, sesame oil, and lime juice. Add diced tuna and green onion, then toss gently to coat. Sprinkle with sesame seeds and refrigerate until ready to serve.
04 - Thinly slice cucumber and avocado, shell edamame beans if necessary, and gather pickled ginger and seaweed salad or nori strips.
05 - Divide seasoned sushi rice among four bowls. Top with spicy tuna mixture. Neatly arrange cucumber, avocado, edamame, pickled ginger, and seaweed around the tuna in organized sections.
06 - Sprinkle additional sesame seeds and furikake over each bowl if desired. Serve immediately.
