Approx 3 cups cooked and cooled sushi rice
1 lb Albacore Tuna, diced into ½” cubes
¼ cup + 2 tbsp soy sauce
¼ cup + 2 tbsp sake
3 tbsp sugar
Wasabi paste, to taste
Cucumber, diced into ½” cubes
Avocado, diced into ½” cubes
Radish, sliced thinly in disks
Scallions, sliced thin
1. Make the tuna marinade by mixing together soy sauce, sake, and sugar. Heat to a simmer to dissolve sugar. Remove from heat, add wasabi to taste, and set aside to cool.
2. Once marinade is cool, add the diced tuna and coat thoroughly. Marinate for 15 minutes or up to 1 hr.
3. Prepare toppings. The above is a list of suggestions, but you can get creative with the toppings you use. It can be as basic or as complex as you like.
4. To assemble the bowls: spoon rice into your serving dish. Drain tuna of excess marinade and add the tuna to your bowl, along with prepared vegetables. Top with a drizzle of sriracha mayo, nori, and sesame seeds and serve the wasabi and pickled ginger on the side. Enjoy!