Marinated Tuna Recipe

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

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 15 minutes or until water is absorbed.

Remove from heat and let sit, covered, 10 minutes to steam.

While rice cooks, gently heat rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil.

Transfer cooked rice to a wide shallow bowl. Drizzle the vinegar mixture over the rice and fold gently with a rice paddle or spatula to combine and cool slightly. Fan the rice if desired to bring shine. Set aside and keep slightly warm or at room temperature.

Pat diced tuna dry with paper towels and place in a medium bowl.

In a separate small bowl, whisk together light soy sauce, mirin, sesame oil, lime juice, toasted sesame seeds and black pepper.

Pour the marinade over the tuna and toss gently to coat. Cover and refrigerate 10–15 minutes to allow flavors to meld (do not marinate much longer so texture remains fresh).

Prepare cucumber by halving lengthwise, scooping seeds if watery, and julienning into matchsticks. Place in a bowl.

If using frozen edamame, blanch in boiling water 2–3 minutes, drain and chill in ice water; drain well before using.

Dice avocado just before assembly and toss gently with a pinch of salt and a few drops of lime juice if desired to slow browning.

Thinly slice scallions and drain pickled cabbage. Keep mixed greens ready and drain any excess liquid from pickles.

Keep crispy fried shallots in a small bowl to top the assembled bowls just before serving so they stay crisp.

Make sriracha mayonnaise: in a small bowl combine mayonnaise and sriracha. Taste and adjust heat by adding more sriracha if desired.

If your sweet soy sauce is very thick (like kecap manis), thin it with 1 tsp neutral oil or a splash of warm water to make it easy to drizzle. Taste and adjust salt if needed.

Toast extra sesame seeds in a dry pan over medium heat 1–2 minutes until fragrant, watching closely so they don't burn. Let cool.

Divide the prepared sushi rice between 2 (or 3 small) bowls — about 1 to 1 1/3 cups rice per serving.

Arrange mixed greens on one side of each bowl, then artfully place marinated tuna, cucumber julienne, chilled edamame, diced avocado, pickled cabbage and sliced scallions in separate sections over the rice.

Drizzle sweet soy sauce over the tuna and a zigzag of sriracha mayonnaise across the bowl. Use about 1.5 tbs sweet soy and 1.5 tbs sriracha mayo per bowl, adjusting to taste.

Sprinkle toasted sesame seeds and crispy fried shallots over the top. Add extra scallion if desired.

Serve immediately so avocado remains fresh and shallots stay crispy.