Ingredients:

  • 1 lb (450g) sashimi-grade Ahi tuna, cubed
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15ml) mirin
  • 1 tsp (5ml) freshly grated ginger
  • 1 tbsp (15g) toasted sesame seeds
  • 2 cups (400g) uncooked sushi rice
  • 1 large (150g) avocado, sliced
  • 1 cup (150g) fresh mango, diced
  • 1 cup (100g) shredded carrots
  • 1/2 cup (50g) English cucumber, thinly sliced
  • 2 scallions, thinly sliced
  • 1/4 cup (60ml) rice vinegar
  • 1 tsp (5g) sugar
  • 2 tbsp (30ml) Sriracha
  • 2 tbsp (30ml) Kewpie mayo

Instructions:

  1. Rinse the sushi rice until the water runs clear to remove excess starch. Cook according to package instructions.
  2. While the rice is still warm, fold in the rice vinegar and sugar. Spread the rice on a baking sheet to cool rapidly to room temperature.
  3. Cut the chilled Ahi tuna into uniform 1/4-inch cubes.
  4. In a glass bowl, whisk together soy sauce, sesame oil, mirin, and ginger. Fold in the tuna gently until every cube is coated.
  5. Place the marinated tuna in the fridge for exactly 15 minutes to ensure deep flavor without denaturing the protein.
  6. Divide the room-temperature rice into four bowls.
  7. Arrange the diced mango, sliced cucumber, shredded carrots, and avocado in distinct sections on top of the rice.
  8. Scoop the marinated tuna into the center of the bowl. Garnish with scallions, sesame seeds, and a drizzle of Sriracha mayo.