Ahi Tuna Crunch Recipe

Rinse the short-grain rice under cold water until the water runs nearly clear (3–4 rinses). Drain and place rice and 1.8 cups water in a heavy saucepan or rice cooker.

If using a stovetop: bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. If using a rice cooker, follow the cooker instructions.

While rice cooks, combine rice vinegar, sugar and 1/2 tsp salt in a small bowl and stir until dissolved. Transfer cooked rice to a wide shallow bowl, gently fold in vinegar mixture with a rice paddle or spatula to season and cool slightly. Spread rice to let steam escape and reach slightly warm room temperature.

Pat the ahi tuna dry with paper towels. Trim any sinew and cut into 1/2-inch cubes for a crunchy poke-style topping or into 1/4-inch slices if you prefer sashimi presentation.

In a small bowl combine 1 tbsp soy sauce, 1/2 tsp sesame oil, 1/2 tbsp mirin (if using) and 1/4 tsp kosher salt. Add the tuna and gently toss to coat. Marinate briefly 5–10 minutes in the refrigerator—do not over-marinate to keep the fresh texture.

Optional sear: heat 1 tsp neutral oil in a skillet over very high heat. Quickly sear the edges of tuna cubes for 5–10 seconds per side if you want a contrast of rare interior with a browned edge. Cool slightly before assembly.

Seed and roughly chop the Fresno chili. Place it in a blender or food processor with 1/2 cup mayonnaise, 1 tbsp lime juice, 1 tsp minced garlic, 1/4 tsp toasted sesame oil and 1/4 tsp salt.

Blend until very smooth. If the aioli is too thick, add up to 1 tsp water and pulse until it reaches a thick but pipeable consistency. Taste and adjust lime and salt to balance heat and acidity. Transfer to a squeeze bottle or small bowl and chill briefly.

If using store-bought tempura flakes or fried onions, measure 1/2 cup. Toast sesame seeds in a dry pan over low heat 1–2 minutes until fragrant, watching carefully so they don't burn.

Halve, pit and peel the Hass avocado. Slice thinly crosswise or fan into thin wedges. Toss avocado slices with a light pinch of salt to season.

Prepare microgreens or thinly slice scallions on the bias for garnish.

Divide the seasoned sushi rice between 2–3 bowls (depending on plating size) — recipe yields about 2 generous bowls or 3 smaller plates. Press rice down lightly to form a base.

Arrange avocado slices on one side of each rice base. Place the marinated ahi tuna (cubed or sliced) on the other side or in the center in a neat pile.

Drizzle or pipe the Fresno chili aioli over the tuna and a little across the avocado. Sprinkle the toasted sesame seeds and 1/2 tsp togarashi over the tuna and rice for heat and aroma. Scatter the tempura flakes/crispy onions over the tuna to add crunch.

Finish with microgreens or scallion slices and an optional light dusting of furikake if using. Serve immediately so the crunch remains crisp.