Ingredients
¼ c. low-sodium soy sauce
2 tsp. rice vinegar
1 tsp. sesame oil
1 tsp. freshly grated ginger
1 pinch of crushed red pepper flakes
2 green onions, thinly sliced
1 tsp. toasted sesame seeds
1 lb. sushi-grade ahi tuna, cut into bite-size pieces
For Serving
Cooked white rice
Sliced avocado
Sliced cucumber
Edamame
Pickled red onions
Pickled jalapeños (optional)
Directions
In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.
Recipe Note
Top tuna advice:
- Choose fresh rather than frozen. Purchasing fish that has been frozen is generally acceptable. But, if feasible, avoid freezing in this situation as it may affect the tuna's texture and appearance.
- Choose sushi grade (if possible). Sushi-grade (also known as sashimi-grade) fish is not often available at grocery shops, but if it is, take advantage of it! This indicates that it should be consumed uncooked, indicating that the food is of high quality.
- Remove the white striations. Use a paring knife to trim the connective tissue (those long, white streaks) from your tuna steaks as much as possible before slicing it into bite-sized pieces.
