Ingredients:

  • 2 cups (300g) sushi rice
  • 2 tbsp (30ml) rice vinegar
  • 1 tbsp (15g) honey
  • 1/2 tsp (3g) salt
  • 1 lb (450g) sushi-grade Ahi tuna, cubed
  • 2 tbsp (30ml) soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) freshly grated ginger
  • 1 clove (3g) garlic, minced
  • 3 tbsp (45g) plain Greek yogurt
  • 1 tbsp (15g) Sriracha
  • 1 tsp (5ml) lime juice
  • 1/2 tsp (2g) honey
  • 1 large (150g) avocado, sliced
  • 1 cup (100g) shredded carrots
  • 1 cup (100g) cucumber, thinly sliced
  • 2 stalks (30g) green onion, sliced
  • 1 tbsp (10g) black sesame seeds

Instructions:

  1. Rinse the rice under cold water until the water runs clear. Combine with water in a rice cooker or pot; once cooked, fold in the rice vinegar, honey, and salt while still warm. Spread on a tray to cool slightly.
  2. Dice the Ahi tuna into uniform 1/2-inch cubes. In a medium bowl, whisk together the soy sauce, sesame oil, ginger, and garlic. Toss the tuna gently in the marinade until fully coated.
  3. In a small ramekin, combine the Greek yogurt, Sriracha, lime juice, and honey. Whisk until the mixture is a smooth, pale orange consistency.
  4. Divide the cooled rice equally among four bowls. Arrange the marinated tuna in the center and surround it with the shredded carrots, cucumber slices, and avocado. Drizzle the spicy yogurt sauce over the top and garnish with green onion and black sesame seeds.