Ingredients

• 0.125 teaspoon sea salt
• 2 cup sushi rice, cooked and seasoned, prepared with rice vinegar seasoning
• 1 pound ahi tuna, sushi-grade, cut into 3/4-inch cubes
• 3 tablespoon soy sauce
• 1.5 tablespoon sriracha hot sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 English cucumber, sliced into thin ribbons with mandoline or peeler
• 2 avocado, halved, pitted, and sliced 1/4-inch thick
• 0.25 cup pickled ginger
• 3 tablespoon sesame seeds, toasted in a dry pan until fragrant
• 2 nori seaweed, cut into thin strips with scissors
• 2 green onion, thinly sliced on the bias, white and green parts separated
• 1 teaspoon wasabi powder

Steps

1. If using raw sesame seeds, toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate and let cool.
2. In a small bowl, whisk together soy sauce, sriracha, sesame oil, rice vinegar, and wasabi powder to create the marinade.
3. Add the cubed ahi tuna to the marinade and gently fold to coat evenly. Cover and refrigerate for 15 minutes to allow flavors to meld.
4. Using a mandoline or vegetable peeler, slice the English cucumber lengthwise into thin ribbons. Set aside.
5. Cut the nori sheets into thin strips (about 1/4-inch wide) using clean scissors. Set aside.
6. Slice the avocados in half lengthwise, remove the pit, and carefully slice each half into 1/4-inch thick slices without separating them from the skin. Use a spoon to gently fan the slices slightly and transfer to a small plate.
7. Slice the green onions on the bias, keeping the white and light green parts separate from the dark green tops.
8. Divide the prepared sushi rice evenly among four serving bowls, creating a slight well in the center with the back of a spoon.
9. Using a slotted spoon, remove the marinated tuna from the bowl, draining excess marinade, and mound it in the center of each rice bowl.
10. Arrange the cucumber ribbons in neat piles on one side of each bowl, fanning slightly for visual appeal.
11. Place the fanned avocado slices on the opposite side of the tuna, keeping them organized and visually distinct.
12. Scatter the pickled ginger wisps over the top of the rice and around the other components.
13. Sprinkle the toasted sesame seeds evenly over each bowl, concentrating some on the tuna and some on the rice.
14. Garnish each bowl with nori strips arranged artfully and the white and light green parts of the sliced green onions.
15. Drizzle any remaining marinade around the bowl (optional), top with the dark green onion tops, and serve immediately.