Tuna avocado sushi bowls
Tuna avocado sushi bowls
Ingredients
For the Sushi Rice
- 1 1/2 cups short-grain sushi rice
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
For the Tuna and Assembly
- 1 1/4 pounds sashimi-grade tuna, cut into 1/2-inch cubes
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha, optional
- 1 teaspoon honey, optional
- 2 large avocados, pitted, peeled, and sliced
- 1/2 English cucumber, thinly sliced or diced
- 3 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
- 2 nori sheets, cut into thin strips or crumbled
- 1/4 cup pickled ginger, for serving, optional
- 2 teaspoons wasabi, for serving, optional
Instructions
- 1
Rinse the sushi rice under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 2 cups of cold water to the saucepan.
⏱️ 2 min - 2
Bring the rice and water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min - 3
While the rice simmers, prepare the sushi vinegar. In a small bowl, combine 3 tablespoons of rice vinegar, 1 1/2 teaspoons of granulated sugar, and 1/2 teaspoon of salt. Whisk until the sugar and salt are dissolved.
⏱️ 3 min - 4
Once the rice has finished simmering, remove it from the heat and let it rest, covered, for 10 minutes. Do not lift the lid.
⏱️ 10 min - 5
While the rice rests, prepare the tuna. In a medium bowl, combine the cubed sashimi-grade tuna with 1/4 cup of soy sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of rice vinegar, 1 teaspoon of Sriracha (if using), and 1 teaspoon of honey (if using). Gently toss to coat and set aside to marinate.
⏱️ 5 min - 6
After the rice has rested, transfer it to a large, shallow bowl or a baking sheet. Pour the prepared sushi vinegar over the hot rice. Using a rice paddle or spatula, gently fold and cut the vinegar into the rice, fanning it simultaneously to cool it quickly. Continue until the rice is glossy and cooled to room temperature.
⏱️ 5 min - 7
To assemble the bowls, divide the cooled sushi rice evenly among 4 serving bowls. Arrange the marinated tuna, sliced avocado, and sliced cucumber over the rice in separate sections.
⏱️ 5 min - 8
Garnish each bowl with thinly sliced green onions, toasted sesame seeds, and strips of nori. Serve immediately with optional pickled ginger and wasabi on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna avocado sushi bowls
Ingredients
For the Sushi Rice
- 1 1/2 cups short-grain sushi rice
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
For the Tuna and Assembly
- 1 1/4 pounds sashimi-grade tuna, cut into 1/2-inch cubes
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha, optional
- 1 teaspoon honey, optional
- 2 large avocados, pitted, peeled, and sliced
- 1/2 English cucumber, thinly sliced or diced
- 3 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
- 2 nori sheets, cut into thin strips or crumbled
- 1/4 cup pickled ginger, for serving, optional
- 2 teaspoons wasabi, for serving, optional
Instructions
- 1
Rinse the sushi rice under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 2 cups of cold water to the saucepan.
⏱️ 2 min - 2
Bring the rice and water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min - 3
While the rice simmers, prepare the sushi vinegar. In a small bowl, combine 3 tablespoons of rice vinegar, 1 1/2 teaspoons of granulated sugar, and 1/2 teaspoon of salt. Whisk until the sugar and salt are dissolved.
⏱️ 3 min - 4
Once the rice has finished simmering, remove it from the heat and let it rest, covered, for 10 minutes. Do not lift the lid.
⏱️ 10 min - 5
While the rice rests, prepare the tuna. In a medium bowl, combine the cubed sashimi-grade tuna with 1/4 cup of soy sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of rice vinegar, 1 teaspoon of Sriracha (if using), and 1 teaspoon of honey (if using). Gently toss to coat and set aside to marinate.
⏱️ 5 min - 6
After the rice has rested, transfer it to a large, shallow bowl or a baking sheet. Pour the prepared sushi vinegar over the hot rice. Using a rice paddle or spatula, gently fold and cut the vinegar into the rice, fanning it simultaneously to cool it quickly. Continue until the rice is glossy and cooled to room temperature.
⏱️ 5 min - 7
To assemble the bowls, divide the cooled sushi rice evenly among 4 serving bowls. Arrange the marinated tuna, sliced avocado, and sliced cucumber over the rice in separate sections.
⏱️ 5 min - 8
Garnish each bowl with thinly sliced green onions, toasted sesame seeds, and strips of nori. Serve immediately with optional pickled ginger and wasabi on the side.
⏱️ 3 min