A vibrant bowl featuring marinated spicy tuna over sushi rice with fresh cucumber, avocado, and seaweed toppings.
# What You'll Need:
→ Sushi Rice
01 - 2 cups sushi rice
02 - 2.5 cups water
03 - 3 tablespoons rice vinegar
04 - 1.5 tablespoons sugar
05 - 1 teaspoon salt
→ Spicy Tuna
06 - 14 ounces sushi-grade tuna, diced
07 - 2 tablespoons mayonnaise
08 - 2 teaspoons Sriracha or hot chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 teaspoon fresh 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 - 0.5 cup shelled edamame beans
17 - 0.25 cup pickled ginger
18 - 0.5 cup seaweed salad or roasted nori strips
19 - 2 tablespoons toasted sesame seeds
20 - 1 tablespoon furikake
# How To Make It:
01 - Rinse sushi rice thoroughly under cold running water until water runs clear. Combine rinsed rice with water in a medium saucepan. Bring to a boil over high heat, then cover and reduce heat to low. Cook for 15 minutes without lifting the lid. Remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, whisk together rice vinegar, sugar, and salt until sugar dissolves completely. Pour vinegar mixture into cooked rice while gently fluffing with a rice paddle or fork to distribute evenly. Allow rice to cool to room temperature.
03 - In a medium bowl, whisk together mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice until smooth. Add diced tuna and sliced green onion to marinade. Gently toss to coat all tuna pieces evenly. Sprinkle with toasted sesame seeds. Cover and refrigerate until assembly.
04 - Slice cucumber into thin rounds. Slice avocado into quarter-inch pieces. Shell edamame if not pre-shelled. Arrange pickled ginger and seaweed salad in separate containers for easy access during assembly.
05 - Divide cooled sushi rice evenly among four bowls, creating a level base. Mound marinated spicy tuna in the center of each bowl. Arrange cucumber slices, avocado slices, edamame, pickled ginger, and seaweed salad in organized sections around the tuna for visual appeal.
06 - Sprinkle each bowl with additional toasted sesame seeds and furikake if desired. Serve immediately while rice is still warm and components maintain their texture.
