This recipe is so simple and so delicious, you have to try it!
Ingredients:
- 1 lb fresh Ahi Tuna steaks. (Make sure you get sashimi grade tuna as it is to be eaten raw. I get mine from Sprouts)
- 1-2 avocados
- Soy sauce
- Sesame oil
- Sesame seeds
- Sriracha
- Sea Salt
- Sushi rice
- Rice wine vinegar
I use all of these ingredients to taste.
Cut your tuna steaks into small cubes. A sharp knife is crucial so you do not mutilate the fish. Make sure you cut across the grain so the tuna stays in nice little chunks.
Beautiful. Since we are marinating the tuna, I use this amazing beast:
Vacu Vin Marinator. The Vacu Vin significantly cuts marinating time. A regular tupperware also works, but you have to let it sit in the fridge for a few hours.
Begin adding your seasonings. I think I used 1/4 cup of soy and 3-4 TBS of sesame oil. Add the Sriracha to taste (or leave it out if you don't like spicy things) and a sprinkle of sesame seeds. I never learned to cook with actual measurements, so you can always taste as you go. Give one small grind of salt on top and place your container in the fridge.
Start cooking your sushi rice. Once it is done, allow to cool for a few minutes before folding in about 1/4 cup rice wine vinegar per 2 cups of uncooked rice.
Once finished, cube the avocado. Start with a bed of rice and combine your tuna and avocado on top.
Fast, easy, and delicious. This stuff doesn't keep in the fridge but for a few hours, but it's so good I don't think it will be a problem!
