Yellow Hello Recipe

Prepare tuna

Keep the sushi-grade tuna well chilled. Using a very sharp knife, finely dice the tuna into small, even cubes (about 1/4 inch). Transfer to a chilled bowl.

In a small bowl combine Japanese mayonnaise, Sriracha, sesame oil, soy sauce, salt and black pepper. Taste and adjust heat or salt — the mix should be creamy, balanced and slightly spicy.

Add the finely sliced green onion and toasted sesame seeds to the mayo mixture and stir to combine.

Fold the mayo mixture gently into the diced tuna until evenly coated. Cover and refrigerate for 10–15 minutes to let flavors meld. Keep chilled until assembly.

Cut the avocados in half, remove the pit, and dice the flesh into small 1/4–1/2 inch pieces. Place diced avocado in a bowl and toss gently with lime juice to prevent browning and add brightness.

Stir the light soy/tamari through the avocado gently for a subtle umami lift. If using, mix in a pinch of furikake for extra seasoning.

Prepare garnishes: slice pickled ginger thinly (if using) and have microgreens or cilantro ready.

If using nori strips, toast briefly over a low flame or in a dry skillet until crisp and then break into decorative pieces. Alternatively have furikake ready to sprinkle.

While the tuna chills, season the cooked sushi rice. In a small saucepan warm rice vinegar, sugar and salt just until sugar dissolves. Remove from heat and let cool slightly.

Transfer warm rice to a wide bowl or hangiri if available. Pour the vinegar mixture over the rice and fold gently with a rice paddle or wooden spoon to evenly season while fanning to cool slightly. Drizzle sesame oil and fold once more. Keep rice slightly warm but not hot.

To assemble (makes 4 generous servings): Wet your hands or use a ring mold. Divide the seasoned sushi rice into 4 portions and either press into small bowls (to invert) or form into compact mounds on 4 serving plates.

Top each rice portion with a generous scoop (about 2.5 oz) of the spicy tuna, shaping lightly with a spoon. Spoon the diced avocado over or beside the tuna so both elements are visible — for a layered presentation place avocado on top of tuna or make alternating rows.

Finish each plate with a drizzle of extra soy/tamari or a few drops of sesame oil, a sprinkle of toasted sesame seeds or furikake, and garnish with microgreens or cilantro and a small amount of pickled ginger.

Serve immediately with extra Sriracha or soy on the side. Leftover tuna should be kept chilled and consumed within 24 hours.