📝 About This Recipe
Transport your senses to the shores of Oahu with this vibrant, soul-satisfying bowl that celebrates the purity of the ocean. This dish features sashimi-grade Ahi tuna, prized for its buttery texture and rich omega-3 content, tossed in a savory-sweet glaze of soy, ginger, and toasted sesame. Balanced with nutty brown rice, creamy avocado, and a refreshing crunch of seaweed, it is the ultimate expression of modern Pacific Rim cuisine.
🥗 Ingredients
The Base
- 1 cup Short-grain brown rice or sushi rice (rinsed thoroughly)
- 1 tablespoon Rice vinegar (to season the rice)
The Fish & Marinade
- 1 pound Sashimi-grade Ahi Tuna (cut into 3/4-inch cubes)
- 3 tablespoons Soy sauce or Tamari (low sodium preferred)
- 1 tablespoon Toasted sesame oil (for deep aromatic flavor)
- 1 teaspoon Honey or Agave nectar
- 1 teaspoon Fresh ginger (finely grated)
- 1 teaspoon Sriracha or Sambal Oelek (adjust for heat preference)
- 2 stalks Green onions (thinly sliced)
Fresh Toppings & Garnish
- 1 Hass Avocado (diced just before serving)
- 1/2 cup English Cucumber (thinly sliced half-moons)
- 1/2 cup Edamame (shelled and steamed)
- 2 pieces Radishes (paper-thin slices)
- 1 tablespoon Dried Nori or Furikake (for umami crunch)
- 1 teaspoon Black sesame seeds (for garnish)
- 1 tablespoon Pickled ginger (optional, for palate cleansing)
👨🍳 Instructions
-
1
Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions (typically 30 minutes for brown rice). Once finished, fluff with a fork and gently fold in 1 tablespoon of rice vinegar. Set aside to cool to room temperature.
-
2
While the rice cooks, prepare your tuna. Ensure the fish is very cold. Using a sharp chef's knife, slice the Ahi tuna into uniform 3/4-inch cubes. Place the cubes in a chilled glass bowl.
-
3
In a small whisking bowl, combine the soy sauce, toasted sesame oil, honey, grated ginger, and Sriracha. Whisk until the honey is fully dissolved and the marinade is emulsified.
-
4
Pour the marinade over the tuna. Add half of the sliced green onions. Gently toss with a spoon to coat every piece of fish without bruising the flesh.
-
5
Cover the tuna mixture with plastic wrap and refrigerate for at least 15 minutes, but no longer than 45 minutes. This allows the flavors to penetrate without 'cooking' the fish in the acidity.
-
6
Prepare your vegetables: slice the cucumber, radish, and avocado. Steam your edamame if not already prepared.
-
7
Begin assembly by dividing the seasoned, cooled rice into two deep serving bowls.
-
8
Carefully arrange the marinated tuna on one side of the rice bed.
-
9
Place the cucumber, edamame, and radish in distinct sections around the tuna to create a beautiful, colorful presentation.
-
10
Add the diced avocado last to ensure it stays bright green and fresh.
-
11
Drizzle any remaining marinade from the tuna bowl over the vegetables.
-
12
Garnish generously with the remaining green onions, black sesame seeds, and a sprinkle of furikake or shredded nori.
-
13
Serve immediately while the rice is room temperature and the tuna is chilled for the perfect temperature contrast.
💡 Chef's Tips
Always buy 'sashimi-grade' or 'sushi-grade' tuna from a reputable fishmonger to ensure it is safe to eat raw. Keep the tuna in the coldest part of your refrigerator until the very moment you are ready to slice it. Don't over-marinate; if the fish sits in the soy sauce for too long, the salt will begin to cure the fish and toughen the texture. If you want a creamier bowl, whisk a little Kewpie mayo with Sriracha to drizzle over the top. For a low-carb version, swap the rice for a bed of mixed greens or cauliflower rice.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a cold Japanese Lager like Sapporo. A side of warm Miso soup provides a lovely temperature contrast to the cold bowl. Serve with extra soy sauce and wasabi on the side for those who like more intensity. Sparkling water with a squeeze of lime and a sprig of mint makes for a refreshing non-alcoholic pairing.