Ingredients
- 1 pound sashimi grade tuna, cut into 1 inch cubes
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 teaspoon ginger paste
- 1-2 teaspoons mirin
- 1 jalapeño , thinly sliced with seeds and pith removed (you can also use 1/2 the jalapeño for the marinade and use the other half to garnish)
- 5 green onions , chopped -- use 1/3 in the marinade and the rest to garnish
- 4 cups cooked sticky rice -- you can also used mixed greens, couscous, or quinoa
- Garnishes: sliced avocado, cucumber, cilantro, pineapple, seaweed, wonton crisps, edamame, spicy mayo
Instructions
- In a medium bowl, add all the ingredients for the marinade: soy sauce, rice vinegar, sesame oil, ginger paste, mirin and, if using, the jalapeño, and green onions.
- Whisk marinade ingredients together until well incorporated.
- Taste! If you want a bit more bite, add more rice vinegar. Or if you want more ginger, add another teaspoon of ginger paste.
- When the marinade tastes perfect to you, add the ahi.
- Use a spoon to mix the ahi with the marinade. Cover and store in the refrigerator for at least 30 minutes and up to 1 hour.
- While the ahi marinates, prep all the toppings and cook the rice.
- ***RICE NOTE: If you don't have a rice cooker -- it's definitely time!! A rice cooker makes cooking rice so much easier!!
Assemble the bowls:
- Put a scoop of rice (or greens, quinoa or couscous) in bowls, top with a scoop of ahi and let everyone finish topping off their bowls!