Big Mouth Tuna Recipe

Rinse the sushi rice under cold running water, swirling with your hand, until the water runs nearly clear (3–4 rinses). Drain and let sit 10 minutes.

Combine rinsed rice and 1.8 cups water in a rice cooker or a small heavy-bottomed saucepan. If using saucepan, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Turn off heat and let rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave until sugar dissolves. Do not boil. Transfer cooked rice to a shallow bowl, gently fold in vinegar mixture with a wooden paddle or spatula until glossy but not mushy. Fan or let cool to slightly warm (about 10 minutes).

Pat tuna dry with paper towels. Trim any sinew and cut into 1/3" thick slices or 1/2" cubes depending on desired presentation.

In a shallow dish combine light soy sauce, mirin, sesame oil and lime juice. Add tuna and toss gently to coat. Marinate in refrigerator 6–10 minutes—do not exceed 15 minutes to preserve texture of bluefin.

Remove tuna from marinade, reserve marinade. Toss tuna with toasted sesame seeds. If you prefer a lightly seared edge, heat 1 tsp neutral oil in a nonstick skillet over high heat and sear tuna for 10–15 seconds per side for a thin sear, then slice. Alternatively serve fully raw as sashimi-style pieces.

Prepare quick-pickled mushrooms (if not using pre-pickled): heat rice wine vinegar, water, sugar and salt until sugar dissolves. Place beech mushrooms in a jar and pour warm pickling liquid over them. Let cool to room temperature, then refrigerate at least 30 minutes (ideal 1 hour). Drain before assembly.

Peel heirloom carrots if desired and cut into long thin batons or use a vegetable peeler to create ribbons. Blanch carrot batons in boiling salted water 30–45 seconds until bright and slightly tender, then shock in ice water. Drain and pat dry.

Thinly slice radishes on a mandoline or sharp knife into very thin rounds. Immediately place in cold water for 5 minutes to crisp, then drain and pat dry.

Slice avocado in half, remove pit, peel and cut into 1/4" slices or medium dice. Toss lightly with a few drops of lime juice to prevent browning.

Make the sauce: combine soy mayonnaise and gochujang (if using) in a small bowl and whisk until smooth. Taste and adjust spiciness or salt level.

Form rice base: with slightly moistened hands, portion sushi rice into four compact rounds or oblongs (about 3/4 cup rice per serving). Press gently to hold shape but avoid packing too hard so the texture stays tender.

Top each rice portion with sliced or cubed marinated tuna, arranging to cover most of the rice. Reserve any marinade for drizzle sparingly only if you previously boiled it briefly; otherwise discard unused raw marinade.

Arrange heirloom carrot ribbons or batons and pickled beech mushrooms around or atop the tuna. Tuck avocado slices and radish rounds for color and texture contrast.

Drizzle each portion lightly with the soy-mayo (or spicy mayo). Sprinkle with extra toasted sesame seeds, thinly sliced scallions, microgreens and a pinch of flaky sea salt. Finish with a small sprinkle of furikake if using and a quick squeeze of lime.

Serve immediately, providing lime wedges on the side. Offer soy sauce and additional spicy mayo for guests to add as desired.