Ingredients

The following ingredients have 4 Servings
  • 2 cups (400 g) short-grain sushi rice
  • 2 cups (480 ml) plus 2 tablespoons water, (divided)
  • Kosher salt
  • ¼ cup (60 ml) rice vinegar
  • 1 Persian cucumber, (about 6-inches/15 cm long, trimmed, scrubbed and thinly sliced crosswise)
  • A few slices of fresh jalapeno (optional)
  • 2 tablespoons lime juice
  • 2 tablespoons white wine or mirin
  • 2 tablespoons orange juice
  • 2 tablespoons low-sodium soy sauce
  • 4 ¼ ounces (120 g) firm, ripe avocado flesh, (cut into cubes)
  • 1 pound (455 g) high-quality raw tuna, (cut into ½-inch (12 mm) pieces)
  • 2 scallions, (green parts only, cut into thin slivers (see image))
  • 2 teaspoons sesame seeds

Instruction

  • Place rice in a mesh strainer and rinse under cool water until water runs clear. Combine rice and 2 cups (480 ml) water in a medium-sized saucepan, add a large pinch of salt, cover and bring to a boil. Adjust heat and simmer until rice is tender, about 20 minutes. Remove from heat, still covered and and let sit 10 minutes. Fluff with a fork and keep warm.
  • While rice is cooking, w together the vinegar, 2 tablespoons reserved water and about 1 tablespoon salt in a non-reactive bowl until salt dissolves. Add the cucumber slices and jalapeno, if using, and stir them in to coat well. Allow to sit at least 10 minutes. These quick pickles can sit for a few hours.
  • In another non-reactive bowl large enough to hold the tuna, whisk together the lime juice, mirin, orange juice and soy sauce. Add the tuna and toss to coat. Allow to sit for a maximum of 10 minutes.
  • Right before serving, scoop rice into bowls, top with tuna, then garnish with drained cucumber pickles, scallions and sesame seeds.