2/3 cup of white or brown rice
3 tablespoons of soy sauce
1 tablespoon of toasted sesame oil
2 teaspoons of honey
1 teaspoon of seasoned rice vinegar
pinch of red pepper flakes optional
8 ounces of sushi grade ahi tuna cut into 1/2-inch dice
1 tablespoon of sesame seeds
3/4 avocado cut into 1/2-inch dice
1/2 Persian or Asian-style cucumber thinly sliced
1/4 cup of pickled ginger drained
1/4 cup of scallions sliced
- In a small Circulon Ultimum saucepan, cook the rice according to package directions. Set aside, covered if serving warm or uncovered if serving room temperature.
- In a small bowl, combine the soy sauce, oil, honey, vinegar, and pepper flakes, if using. In a medium bowl, combine the tuna and 2 tablespoons of the soy sauce mixture, tossing gently. Set aside 5 minutes.
- Meanwhile, in a small skillet over medium-low heat, toast the sesame seeds, stirring frequently, until lightly browned, 3 to 4 minutes. Transfer to a plate and set aside to cool.
- Gently stir the avocado into the tuna mixture. Arrange the rice in bowls and top with the tuna mixture. Arrange the cucumber, ginger, and scallions around the tuna. Drizzle with the remaining soy sauce mixture, sprinkle with the sesame seeds, and serve.