Ingredients:

  • 2 cups Short-grain Sushi Rice
  • 2 cups Water
  • 3 Tbsp Rice Vinegar
  • 1 Tbsp Granulated Sugar
  • 1 tsp Sea Salt
  • 5 lb Ahi Tuna (Sashimi Grade), cut into ¾-inch cubes
  • ¼ cup Mayonnaise (Preferably Kewpie)
  • 3 Tbsp Sriracha Sauce
  • 1 Tbsp Low-Sodium Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Fresh Ginger, grated
  • 1 tsp Lime Juice, fresh
  • 2 Spring Onions (Scallions), sliced
  • 1 English Cucumber, diced
  • ½ cup Edamame (shelled, pre-cooked)
  • 2 whole Avocado, sliced or diced
  • 4 Tbsp Crispy Fried Shallots or Onions (Optional)
  • 2 tsp Black and White Sesame Seeds
  • 4 Nori Seaweed Sheets, cut into thin strips

Instructions:

  1. Rinse the sushi rice in a sieve under cold water until the water runs completely clear. Drain well. Combine the rinsed rice and water in a rice cooker or saucepan. Cook according to instructions (or simmer for 15 minutes). Remove from heat and let steam, covered, for 10 minutes.
  2. While the rice is steaming, whisk together the rice vinegar, sugar, and salt in a small bowl until dissolved. Transfer the hot rice to a wide bowl. Pour the seasoning mixture over the rice, and use a spatula to gently slice and fold the mixture until evenly distributed. Allow the rice to cool to room temperature.
  3. Pat the cubed sashimi-grade tuna pieces dry with paper towels. Ensure they are uniform in size (about ¾ inch cubes).
  4. In a large bowl, combine the mayonnaise, Sriracha, soy sauce, toasted sesame oil, grated ginger, and lime juice. Whisk until smooth and uniform.
  5. Gently fold the diced tuna and sliced spring onions into the sauce mixture. Cover the bowl and refrigerate for 10 minutes to allow the flavors to meld.
  6. Divide the room-temperature sushi rice evenly among the four serving bowls, creating a flat base. Scoop a generous portion of the spicy tuna mixture into the center of the rice in each bowl.
  7. Artfully arrange the cucumber, edamame, and avocado slices around the tuna mixture. Sprinkle the bowls generously with black and white sesame seeds, julienned nori strips, and crispy fried shallots, if desired. Serve immediately.