📝 About This Recipe
Transport your senses to the shores of Oahu with this vibrant, gluten-free masterpiece that celebrates the purity of high-quality seafood. We swap traditional soy sauce for rich, savory Tamari to ensure a deep umami profile that remains entirely gluten-free without sacrificing an ounce of flavor. Featuring buttery Sashimi-grade Ahi tuna, crisp vegetables, and a velvety spicy mayo, this bowl is a harmonious balance of textures and temperatures that defines modern Hawaiian soul food.
🥗 Ingredients
The Fish and Marinade
- 1 lb Sashimi-grade Ahi Tuna (cut into 3/4-inch cubes)
- 1/4 cup Gluten-Free Tamari (ensure certified GF)
- 1 tablespoon Toasted Sesame Oil (for nutty depth)
- 1 teaspoon Rice Vinegar (unseasoned)
- 1 teaspoon Fresh Ginger (finely grated)
- 2 pieces Green Onions (thinly sliced)
The Base
- 1.5 cups Sushi Rice (short-grain white rice)
- 2 tablespoons Rice Vinegar (for seasoning the rice)
- 1 tablespoon Sugar (granulated)
- 1/2 teaspoon Salt (fine sea salt)
Toppings and Garnish
- 1 large Avocado (sliced or cubed)
- 1/2 cup English Cucumber (thinly half-mooned)
- 1/2 cup Edamame (shelled and steamed)
- 2 pieces Radishes (shaved paper-thin)
- 3 tablespoons Kewpie Mayonnaise (check label for GF status)
- 1 tablespoon Sriracha (adjust for heat)
- 1 tablespoon Furikake (ensure GF/no MSG)
- 1 tablespoon Pickled Ginger (for palate cleansing)
👨🍳 Instructions
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1
Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs completely clear; this removes excess starch and prevents gumminess.
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2
Cook the rice with 1 3/4 cups of water in a rice cooker or on the stovetop. Once cooked, let it stand covered for 10 minutes to steam.
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3
In a small bowl, whisk together 2 tbsp rice vinegar, sugar, and salt. Fold this mixture gently into the warm rice using a wooden spatula, then set aside to cool to room temperature.
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4
While the rice cools, prepare your tuna. Ensure the fish is very cold, then use a sharp non-serrated knife to cut it into uniform 3/4-inch cubes.
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5
In a medium glass bowl, whisk together the Tamari, toasted sesame oil, 1 tsp rice vinegar, and grated ginger.
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6
Add the tuna cubes and sliced green onions to the Tamari mixture. Toss very gently to coat. Cover and refrigerate for 15-20 minutes—don't go longer or the acid will 'cook' the fish.
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7
Prepare the spicy mayo by whisking the mayonnaise and sriracha together until smooth. Transfer to a squeeze bottle for a professional look.
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8
Prep your vegetables: slice the avocado, shave the radishes, and cut the cucumber. Having everything ready (mise en place) makes assembly seamless.
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9
Divide the seasoned, room-temperature rice into two deep bowls, smoothing the top slightly.
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10
Arrange the marinated tuna on one side of the bowl. Place the avocado, cucumber, edamame, and radishes in distinct sections around the fish.
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11
Drizzle the spicy mayo in a zigzag pattern across the entire bowl.
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12
Finish with a generous sprinkle of furikake and a small mound of pickled ginger in the center. Serve immediately while the fish is cold and the rice is slightly warm.
💡 Chef's Tips
Always use 'Sashimi-Grade' or 'Sushi-Grade' fish to ensure it is safe for raw consumption. Keep the tuna in the refrigerator until the very moment you are ready to cube and marinate it. If you can't find gluten-free Furikake, make your own with toasted sesame seeds and shredded nori sheets. Avoid over-mixing the tuna; treat the delicate flesh with care to maintain the beautiful ruby-red structure. For an extra crunch, add toasted macadamia nuts—a traditional Hawaiian touch.
🍽️ Serving Suggestions
Pair with a chilled glass of Junmai Ginjo Sake for a clean, crisp finish. A sparkling hibiscus iced tea complements the tropical notes and cuts through the spicy mayo. Serve alongside a small bowl of miso soup (ensure GF miso paste) for a complete meal. Freshly sliced mango or pineapple chunks make a wonderful sweet contrast if added to the bowl. A cold Japanese lager (check for GF sorghum-based beers) is a refreshing companion.