{spicy tuna bowls}

When I was working in San Francisco a few years ago there was this Japanese lunch place in the Westfield Center mall that wasn't allowed to serve sushi because it was right next to Bristol Farms who had a contract with the mall that gave them the exclusive on sushi rolls. The Japanese place instead served bowls inspired by sushi rolls like a "california" bowl and "spicy tuna" bowl. These were basically just sushi rolls deconstructed and served over rice. We experimented with making one for ourselves a few years ago and it has turned out to be one of our favorite weekday meals. Here is how to make your own:


What you need (makes two bowls):

• 1/2 pound sashimi grade ahi tuna (I buy mine from Trader Joes, it comes pre-packaged with about one pound of tuna- enough for 4 bowls)
• 1 cup white rice (uncooked)
• 1 avocado
• 1/2 cucumber, sliced
• 1 cup micro greens or sprouts
• 2 tablespoons Panko bread crumbs
• 1/2 cup dried seaweed strips
• tuna marinade & cucumber dressing
• 4 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1 teaspoon Sriracha
• 2 tablespoons honey
• 1 teaspoon sesame oil
•  spicy mayo dressing (4 parts mayo to 1 part Sriracha)

1. Whisk together marinade ingredients, divide into two ziploc bags. Place sliced cucumber in one bag and mix. Place whole tuna meat in the other. Remove all air possible from bags and then place in fridge for 30 minutes while you prepare other ingredients
2. Cook white rice per packaging instructions.
3. Make spicy mayo sauce for tuna, set aside.
4. After rice is cooked, remove tuna from fridge. Drain liquid from the bag and place tuna meat on paper towel. Pat dry to remove excess moisture. 
5. Heat pan over high heat with 1 tablespoon canola oil. Sear both sides of tuna meat, about a minute and a half per side. Slice tuna into quarter inch slices against the grain.
6. Assemble bowl contents saving the Panko flakes and spicy mayo dressing as garnish. 
7. Enjoy!