Ingredients:

  • 1 cup (200 g) Short-grain Sushi Rice
  • 1 ½ cups (350 ml) Cold Water (for cooking)
  • 3 tbsp (45 ml) Rice Vinegar (unseasoned)
  • 1 tbsp (15 g) Granulated Sugar
  • 1 tsp (5 g) Fine Sea Salt
  • 1 lb (450 g) Sushi-Grade Ahi Tuna Steak (chilled, cut into ¾-inch / 2 cm cubes)
  • ½ cup (120 ml) Japanese Mayonnaise (such as Kewpie)
  • 3–5 tbsp (45–75 ml) Sriracha Hot Sauce (adjust to desired heat level)
  • 2 tbsp (30 ml) Low-Sodium Soy Sauce (or Tamari for GF option)
  • 1 tbsp (15 ml) Toasted Sesame Oil
  • 1 tsp (5 g) Fresh Ginger, finely grated
  • 2 large Spring Onions (Scallions), thin slices (white and light green parts only)
  • Pinch of Black Pepper
  • 1 large Hass Avocado, sliced or cubed
  • 1 cup (150 g) Edamame, shelled (thawed if frozen)
  • ½ medium English Cucumber, thinly sliced
  • ¼ cup (35 g) Pickled Ginger (Gari)
  • 2 tbsp (30 g) Toasted White and Black Sesame Seeds
  • 2 sheets Nori (Seaweed), cut into thin strips (optional)

Instructions:

  1. Rinse the sushi rice in a fine-mesh sieve under cold water until the water runs completely clear. Combine the rinsed rice and 1 ½ cups of cold water in a rice cooker or saucepan. Cook for 20 minutes (or according to instructions). Do not lift the lid during cooking.
  2. While the rice cooks, combine the rice vinegar, sugar, and salt in a small bowl. Stir or microwave for 30 seconds until dissolved. Once cooked, let the rice steam, covered, for 10 minutes. Transfer the rice to a shallow dish, drizzle the seasoning mixture over it, and gently fold until incorporated. Set aside to cool.
  3. In a large mixing bowl, whisk together the Japanese mayonnaise, Sriracha (start with 3 tbsp), soy sauce, toasted sesame oil, and grated fresh ginger. Taste the sauce and adjust the heat or salt levels as needed.
  4. Using a sharp knife, cut the chilled sushi-grade tuna steak into uniform ¾-inch (2 cm) cubes. Add the cubed tuna and the sliced spring onions to the marinade bowl. Gently fold the tuna cubes into the sauce until every piece is coated. Cover and chill in the refrigerator for a minimum of 5 minutes and no more than 15 minutes.
  5. Divide the cooled, seasoned rice evenly among four serving bowls. Arrange the edamame, sliced cucumber, and avocado slices attractively around the edge of the rice. Spoon a generous helping of the marinated Spicy Tuna into the centre of each bowl. Garnish with toasted sesame seeds and Nori seaweed strips before serving immediately.