Ingredients:

  • 1 lb sashimi-grade Ahi tuna, cubed
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar, divided
  • 1 tbsp honey
  • 1 tsp freshly grated ginger
  • 2 cups cooked sushi rice
  • 1 medium ripe avocado, sliced
  • 1 cup English cucumber, thinly sliced
  • 1/2 cup shelled edamame, steamed
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Cook the sushi rice according to package instructions. While still warm, fold in a splash of rice vinegar and a pinch of salt. Spread the rice on a baking sheet for 5 minutes to cool rapidly.
  2. In a stainless steel mixing bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, honey, and ginger until the honey is fully dissolved.
  3. Gently fold the cubed Ahi tuna into the marinade. Cover and refrigerate for 30 minutes.
  4. Divide the cooled sushi rice into four bowls.
  5. Top each bowl with a portion of the marinated Ahi tuna, sliced avocado, English cucumber, steamed edamame, and sliced green onions. Garnish with toasted sesame seeds.