Ingredients:

  • 1 lb yellowfin tuna, sushi-grade, diced
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon finely chopped green onions
  • 1 teaspoon grated ginger
  • 1 ripe avocado, diced
  • 1 cup cucumber, thinly sliced
  • 1/2 cup seaweed salad
  • 1 cup cooked sushi rice
  • Sesame seeds for garnish
  • Additional green onions, chopped (optional)
  • Chili flakes or sriracha for a spicy kick (optional)

Instructions:

  1. Ensure the yellowfin tuna is sushi-grade and cut it into 1/2-inch cubes.
  2. In a mixing bowl, combine soy sauce, sesame oil, green onions, and grated ginger.
  3. Add the diced tuna to the marinade, gently tossing to coat evenly. Cover and refrigerate for at least 30 minutes.
  4. Cook sushi rice according to package instructions; set aside. While the rice cooks, dice the avocado and slice the cucumber.
  5. Divide the cooked rice among serving bowls. Top with marinated tuna, avocado, cucumber, and seaweed salad.
  6. Drizzle with any remaining marinade, if desired.
  7. Sprinkle sesame seeds on top and add any optional garnishes. Serve immediately, with extra soy sauce on the side.