Ingredients

The following ingredients have 4 Servings
  • 1 Cup Uncooked sushi rice ( (or white rice))
  • 1 Cup + 1 Tbsp Water
  • 2.5 Tbsp Unseasoned rice vinegar
  • 1 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 6 Tbsp Orange juice
  • 4 Tbsp Green onion, (thinly sliced)
  • Juice of 1 Large lime
  • 2 tsp Reduced-sodium soy sauce
  • 1/2 tsp Fresh ginger, (minced)
  • 1 1/2 tsp Sesame oil
  • 1/2 tsp Sriracha
  • 1 lb Raw, sushi-grade Ahi tuna, (cut into 1/2 inch cubes)
  • 1 1/3 Cups Cucumber, (roughly chopped)
  • 1 Large Avocado, (diced)
  • Sesame seeds, (for garnish)
  • Sliced nori sheet ((optional))
  • 3 Tbsp Mayonnaise
  • 1 Tbsp Sriracha

Instruction

  • Rinse the rice in a strainer until the water runs clear. Then, place into a pot with the water. Bring to a boil, stirring frequently.
  • Once boiling, cover and reduce the heat to low and simmer for 6 minutes. Check the rice. If there is no more water and just big grains of rice, it's ready. If not, cook another 2-3 minutes.
  • While the rice cooks, combine the vinegar, sugar and salt in a small container and microwave 30 seconds until the sugar is dissolved.
  • Transfer the rice into a PLASTIC container, using a WOODEN spoon (VERY important) and then pour the vinegar mix over top. Stir until well combined. Let the rice cool at room temp (not in the fridge) for 1-2 hours.
  • Mix all the ingredients for the tuna, except the tuna, in a medium bowl. Add the tuna and stir until well combined. Cover and refrigerate at least 15 mins but up to one hour.
  • Divide the cooled rice between 4 bowls, followed by the tuna. Finally, divide the cucumber and avocado and garnish with sesame seeds and nori, if using.
  • Mix the mayo and sriracha together until smooth and drizzle over the bowls.
  • DEVOUR!