Sushi Bowls with Tuna and Avocado (Deconstructed Sushi)

Instructions

1. 1Rinse the 1 cup of sushi rice under cold running water in a fine-mesh sieve until the water runs clear, then transfer it to a medium saucepan with a tight-fitting lid and add 1 1/4 cups of cold water. Bring the water to a rolling boil over high heat (100°C), then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes until the water is absorbed and the rice is tender. Remove the saucepan from the heat and let it stand, still covered, for 10 minutes to allow the rice to steam.
2. 2While the rice is cooking, prepare the seasoning by combining the 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt in a small bowl. Stir the mixture until the sugar and salt are completely dissolved.
3. 3Once the rice has rested, gently transfer it to a large bowl and pour the prepared seasoning over it. Fold the rice gently with a spatula until the seasoning is evenly distributed throughout.
4. 4Using a sharp knife, carefully cut the about 225 g of sushi-grade tuna into 1.27 cm cubes. Then, carefully cut the 1 medium avocado into 1.27 cm cubes.
5. 5In a separate small bowl, whisk together the 2 tablespoons of mayonnaise, 1 teaspoon of sriracha, and 1/2 teaspoon of sesame oil alternative until the sauce is smooth and well combined.
6. 6Divide the seasoned sushi rice evenly between two serving bowls. Arrange the cubed about 225 g of tuna and 1 medium avocado on top of the rice in each bowl.
7. 7Drizzle the spicy mayonnaise sauce over the tuna and avocado in both bowls. Offer the 2 tablespoons of tamari and 1/2 teaspoon of wasabi on the side for individual preference.

Substitutions

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