Fish Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch (about 2–3 minutes). Drain well.

Combine rinsed rice and 2.25 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes (or according to package instructions) until water is absorbed.

Remove from heat and let rest covered for 10 minutes, then fluff with a fork.

While rice rests, stir together rice vinegar, sugar, and 1 tsp salt until dissolved. Gently fold the vinegar mixture into the warm rice until evenly distributed. Set rice aside to cool slightly to room temperature (do not refrigerate).

If you prefer lightly marinated fish, whisk the marinade ingredients (2 tbsp soy, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp grated ginger, 1 tsp lime juice) in a shallow bowl.

Divide the tuna, salmon, and sea bass into three small bowls. Lightly toss each fish type with a tablespoon or less of the marinade (do not soak). Reserve any remaining marinade for a drizzle. Alternatively, skip marinating and use fish plain.

If serving fish cooked (optional), sear or grill sea bass or salmon pieces 1–2 minutes per side until just cooked through. For a sashimi-style bowl, keep fish raw and chilled.

If edamame is frozen, blanch in boiling salted water for 2–3 minutes until bright green and tender, then drain and pat dry.

In a small bowl, whisk together 1/4 cup tahini, 1.5 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey or maple syrup, 1/2 tsp sesame oil, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp red pepper flakes and 1/4 tsp salt.

Add 2 tbsp warm water a little at a time, whisking until the sauce reaches a pourable but still creamy consistency. Taste and adjust: more water to thin, more soy or salt for savoriness, more lemon for brightness.

Peel and dice the mango into 1/2-inch cubes. Dice the avocado to similar size and toss gently with a tiny pinch of salt and a few drops of lemon or lime juice to slow browning.

Julienne or dice the cucumber and shred the carrot into matchsticks. Thinly slice the green onions and cut nori into thin strips if using.

Measure out toasted sesame seeds and pickled ginger for serving.

Divide the seasoned rice evenly among 3 bowls (about 1 cup rice per bowl).

Arrange tuna, salmon, and sea bass in separate sections on top of the rice (approximately 4 oz total fish per bowl; adjust if making fewer bowls).

Add 1/3 cup edamame, 1/3 cup diced mango, 1/3 cup avocado, 1/3 cup cucumber, and about 2 tbsp shredded carrot to each bowl, distributing evenly.

Add pickled ginger, sprinkle sliced green onion and toasted sesame seeds, and scatter nori strips if using.

Drizzle each bowl with 1–2 tbsp tahini sauce (adjust to taste). If you reserved marinade, drizzle a teaspoon over the fish for extra flavor.

Optional: finish with a very light drizzle (1/8–1/4 tsp) of toasted sesame oil, a pinch of furikake, and a small dab of wasabi on the side.

Serve immediately. If not eating right away, keep fish chilled and assemble within 30 minutes to preserve texture and safety.