Ingredients

• 1.5 pound sushi-grade ahi tuna, cubed into ¾-inch pieces
• 3 cup sushi rice, cooked and cooled
• 0.33 cup soy sauce
• 2 tablespoon seasoned rice vinegar
• 1 tablespoon fresh ginger, minced
• 2 garlic, minced
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 avocado, sliced
• 1 cucumber, thinly sliced or ribboned
• 1 cup edamame
• 0.5 cup crispy wonton strips
• 2 nori, cut into thin strips
• 2 tablespoon white sesame seeds
• 3 tablespoon mayonnaise
• 1 teaspoon sriracha sauce
• salt and white pepper
• 0.25 cup water

Steps

1. Prepare the sushi rice according to package directions (or use a rice cooker with 1.5 cups sushi rice and 1.75 cups water). Once cooked, spread on a baking sheet and let cool to room temperature, about 15 minutes.
2. While rice cools, mince the fresh ginger and garlic, then place in a small bowl.
3. Add soy sauce, seasoned rice vinegar, honey, and sesame oil to the ginger and garlic. Whisk until honey is fully dissolved.
4. Add the cubed ahi tuna to the marinade and gently fold to coat all pieces evenly. Season lightly with salt and white pepper.
5. Let the marinated tuna sit at room temperature for 10 minutes to allow flavors to meld.
6. Prepare the toppings: slice the avocado, thinly slice or ribbon the cucumber, ensure edamame are at room temperature, and cut nori sheets into thin strips.
7. In a small bowl, whisk together mayonnaise and sriracha sauce to make spicy mayo.
8. Divide the cooled sushi rice evenly among four serving bowls (about ¾ cup per bowl).
9. Top each rice bowl with an equal portion of the marinated ahi tuna and its marinade liquid.
10. Arrange avocado slices, cucumber ribbons, edamame, and crispy wonton strips artfully around the tuna on each bowl.
11. Sprinkle nori strips and white sesame seeds over the top of each bowl.
12. Drizzle a small amount of sriracha mayo over each bowl, or serve on the side for guests to customize.
13. Serve immediately while components are fresh and crisp.