Tuna Bowl Recipe

Rinse the sushi rice under cold water until the rinse water runs mostly clear to remove excess starch.

Combine the rinsed rice and 360 ml water in a medium pot. Bring to a gentle boil, then reduce to a low simmer, cover and cook for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Meanwhile, warm the rice vinegar, sugar and salt in a small pan or microwave just until sugar dissolves. Stir to combine.

Transfer the cooked rice to a shallow bowl or wooden container. Sprinkle the vinegar mixture over the rice and fold gently with a rice paddle or spatula to season and cool the rice slightly. Set aside to come to warm room temperature.

Dice the sushi-grade tuna into roughly 1/2" cubes and place in a medium bowl.

Whisk together soy sauce, sesame oil, lime juice and gochujang or sriracha (if using). Pour the marinade over the tuna and gently toss to coat. Let sit 5–10 minutes while other components are prepared (do not marinate too long so texture remains firm).

Heat a grill pan or skillet over medium-high heat and add the neutral oil to coat.

Pat pineapple pieces dry, then place on the hot pan. Grill 2–3 minutes per side until caramelized and golden. Remove and let cool slightly; if using slices, cut into bite-sized chunks.

If edamame is frozen, rinse with hot water or briefly steam to heat through. Season edamame and carrots with 1/4 tsp salt and toss to combine.

Make the chipotle mayo: combine the mayonnaise, chopped chipotle in adobo and 1/2 tsp lime juice in a small bowl. Taste and adjust heat or acidity as desired.

Build the bowl

Divide the seasoned sushi rice between 2 bowls (about 3/4 cup rice per serving).

Top each bowl with marinated tuna (split evenly), grilled pineapple chunks, 3–4 tbs edamame, and the julienned carrots.

Drizzle about 1 tablespoon chipotle mayo over each bowl (or serve on the side). Sprinkle toasted sesame seeds and sliced green onion over the top.

Add tortilla chips whole on the side or lightly crushed over the bowl for crunch. Add pickled ginger or cucumber if using, and drizzle extra soy sauce sparingly if desired.