A flavorful bowl featuring marinated spicy tuna, sushi rice, fresh cucumber, creamy avocado, and seaweed.
# 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 mayonnaise, preferably Japanese Kewpie
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 additional toasted sesame seeds
20 - 1 tablespoon furikake, optional
# How to Make It:
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 sliced green onion, then gently toss to coat evenly. Sprinkle with toasted sesame seeds. Refrigerate until assembly.
04 - Slice cucumber and avocado into thin, uniform pieces. Shell edamame beans if not pre-shelled. Gather pickled ginger and seaweed salad or nori strips, arranging all components for efficient assembly.
05 - Divide cooled sushi rice evenly among four serving bowls. Arrange spicy tuna in center of each bowl. Neatly arrange cucumber slices, avocado, edamame, pickled ginger, and seaweed around the tuna in an organized pattern.
06 - Sprinkle each bowl with additional sesame seeds and furikake if desired. Serve immediately while rice is still warm and toppings are fresh.
