Ahi Tuna Rice Bowl Recipe

Prepare the marinade

In a shallow bowl or container combine 3 tbs low-sodium soy sauce, 1 tsp sesame oil, 1 tsp rice wine vinegar, 1 tsp grated fresh ginger, 1 minced garlic clove and 1 tsp honey or mirin. Whisk until blended.

Marinate the tuna

Pat the 12 oz sushi-grade ahi tuna dry with paper towels. Place the tuna in the marinade, turning to coat all sides. Marinate at room temperature for 10 minutes or in the refrigerator for up to 30 minutes (do not exceed 30 minutes to avoid altering texture). Reserve marinade.

Finish tuna for serving

Remove tuna from marinade and slice into 1/4-inch thick sashimi pieces or 1/2-inch cubes, depending on preference. Sprinkle 1 tbs toasted sesame seeds and 2 tbsp sliced green onions over the sliced tuna. If you prefer a slightly glazed surface, briefly sear each side in a very hot skillet for 10–15 seconds per side with a drop of sesame oil; otherwise serve raw.

Rinse and cook rice

Rinse 1 cup short-grain sushi rice under cold water until the water runs nearly clear (about 3–4 rinses). Drain. Combine rinsed rice and 1.1 cups water in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, mix 1 tsp rice vinegar, 1 tsp granulated sugar and 1 tsp salt until dissolved. Transfer rice to a bowl and gently fold in the vinegar mixture with a rice paddle or wooden spoon to avoid smashing the grains. Let rice cool slightly to warm (not hot).

Prepare vegetables

Thinly slice or julienne enough cucumber to make 1 cup, shred 1 cup carrots, slice 1 medium avocado and toss avocado with 1 tsp rice vinegar or lemon juice to prevent browning. Cook and drain 1 cup shelled edamame if using frozen (steam or boil 3–5 minutes). Cut 1 nori sheet into thin strips.

Assemble bowls

Divide the seasoned rice between two bowls (about 1/2 cup cooked rice per bowl if servings = 2). Arrange marinated tuna slices/ cubes over the rice. Neatly place cucumber, shredded carrots, edamame and avocado slices around the tuna. Add 2 tbsp pickled ginger and sprinkle 1 tsp furikake and nori strips over each bowl.

Make spicy mayo

Whisk together 2 tsp mayonnaise and 1 tsp sriracha until smooth. Taste and adjust heat or creaminess as desired.

Drizzle and serve

Drizzle the spicy mayo and 1/2 tsp extra sesame oil over each bowl, and squeeze a wedge of lime or lemon over the tuna. Serve immediately so the tuna remains fresh and the rice is warm-to-warmish.