Ingredients
Scale
- 1 lb sushi-grade tuna, diced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey (optional)
- 1 green onion, sliced
- 1 tablespoon sesame seeds
- 1 cup cooked sushi rice
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- Seaweed salad (optional)
- Pickled ginger (optional)
Instructions
- Begin by selecting the freshest sushi-grade tuna you can find. Ask your fishmonger for recommendations, and don’t hesitate to inspect the fish for freshness—look for bright color and a clean smell. Once you have your tuna, use a sharp knife to dice it into bite-sized cubes.
- In a separate bowl, combine the soy sauce, sesame oil, rice vinegar, and honey (if using). Whisk these ingredients together until well blended. Pour the marinade over the diced tuna, ensuring that each piece is coated evenly, and let it sit in the refrigerator for about 15-20 minutes.
- While the tuna is marinating, prepare your other ingredients. Cook your sushi rice according to package instructions, and let it cool slightly. Slice the avocado and cucumber into thin pieces, and chop the green onion. Once the tuna has marinated, gently toss it with the sliced green onion and sesame seeds.
- To serve, start with a generous scoop of sushi rice as your base. Layer the marinated tuna on top, followed by the sliced avocado and cucumber. Consider adding seaweed salad or a side of pickled ginger for presentation.
Notes
Look for sushi-grade tuna for the best flavor and safety.
Store any leftovers in an airtight container in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: No-Cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg