Homemade Sushi Bowl with Tuna, Avocado, Mango & Cucumber
This is my all-time favorite, me and my dad came up with the dish and tweaked it a few times while making it over the years! The most important aspect of this dish is to use fresh and great quality, tuna (and/or salmon). See bright red color of the tuna below.
Ingredients:
- 1-2 lbs Sashimi-Grade Ahi Tuna
- 1 avocado
- 1 cucumber (preferably individually wrapped with a few seeds)
- 1 ripe mango (substitute pineapple if you don’t like mango)
- 1/2 Red Onion
- 1/3 cup Green onion / scallion
- 1/2 cup chopped Fresh Cilantro
- 1 cup white sushi rice
- 1/2 lemon
- 1 lime
- Soy or Ponzu sauce (a few teaspoons)
- Wasabi paste
- Sesame seeds (optional)
- Edamame (cooked & removed from shells) (optional)
- Sea salt and pepper
Directions:
- Cook 1 cup of sushi rice according to the directions on the bag (don’t lift up the lid before it’s done cooking).
- Once the rice is done cooking, add a dash of rice vinegar and mix it up so it doesn’t get hard (can put in the fridge for 10-20 mins, or until mostly chilled).
- Dice up your avocado, cucumber, onions, cilantro and mango.
- Using a very sharp knife, cut your tuna filets into large pieces
- Mix everything together in large bowl including the rice and tuna.
- Add lemon and lime juice.
- Add soy sauce, sesame seeds, salt and pepper.
- Add wasabi in small amounts to your sushi bowl and mix well, tasting as you go to get your desired spiciness; or keep it on the side to be safe.
Now try out those chopsticks and enjoy your homemade sushi!
Notes:
- My go-to spot to buy tuna is The Fresh Market.
- If you can find sashimi grade salmon, you can use both tuna and salmon together.
qcyogifoodie 