Fresh Tuna W/ Avocado Donburi Recipe

Rinse and cook rice

Rinse 1.5 cups short-grain sushi rice under cold water until the runoff is mostly clear (about 3–4 rinses). Drain and place in a rice cooker or small pot with 1.65 cups water. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then rest 10 minutes off heat.

Season rice

While rice is cooking, mix 2 tbs rice vinegar, 1 tsp sugar and 1/2 tsp salt until dissolved. Transfer cooked rice to a wide bowl, gently fold in the seasoned vinegar with a rice paddle or spatula, fanning if possible to cool rice quickly to slightly warm. Cover and keep warm.

Prepare tuna

Trim and pat 12 oz sushi-grade tuna dry with paper towels. Cut into 1/2-inch cubes for donburi topping.

Make marinade

In a bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp grated fresh ginger, 1 tbs thinly sliced scallion, 1 tbs toasted sesame seeds and (optional) 1 tsp chili oil or Sriracha. Stir to combine.

Marinate tuna briefly

Add the cubed tuna to the marinade and gently toss to coat. Let sit 8–10 minutes in the refrigerator—long enough to absorb flavor but not long enough to cure the fish. Reserve any extra marinade for drizzling.

Prepare avocado and veggies

Halve and pit 1 ripe avocado. Slice thinly or dice into cubes. Toss lightly with 1/2 tbs lime or lemon juice to prevent browning. Thinly slice or julienne 1/2 cup cucumber.

Prep garnishes

Have 1 tbs nori strips or furikake, 2 tbs pickled ginger (optional), 1 tbs sliced scallions and 1 tsp toasted sesame seeds ready for plating.

Make finishing sauce

Whisk together 2 tsp mayonnaise, 1 tsp soy sauce and 1/2 tbs lime or lemon juice until smooth. This creates a lightly savory, tangy drizzle. Taste and adjust—add more mayo for creaminess or more soy for salt.

Assemble donburi

Divide the seasoned rice into 2 bowls (about 2 cups rice total). Arrange the marinated tuna over one side of each bowl. Fan avocado slices or scatter avocado cubes beside the tuna. Add cucumber on the side. Drizzle reserved marinade sparingly over the tuna and a little of the finishing mayo sauce over the avocado and rice in a decorative pattern.

Garnish and serve

Sprinkle 1 tsp toasted sesame seeds, 1 tbs sliced scallions, and 1 tbs nori strips or furikake over each bowl. Add pickled ginger on the side and a light dusting of shichimi togarashi if using. Serve immediately so the tuna remains cool and the rice slightly warm.