Spicy Tuna and Avocado Sushi Rice
Sushi rice topped with avocado and fresh tuna sashimi marinated in a spicy kimchee sauce. The sesame seeds in the sushi rice add a nutty aroma and a fun texture. Simply delicious!
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is for full recipe.
- 650 g cooked rice (hot)
- 4 tbsp rice vinegar
- 2 tbsp sugar
- 1/4 tsp salt
- 50 g white sesame seeds
- 250 g tuna (for sashimi; lean)
- 1 avocado
[Spicy kimchee sauce]
- 100 g kimchee (store-bought)
- 1 clove garlic (large; grated)
- 1/2 tsp chili pepper
- 2 1/2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 10 cm Japanese leek
- 2 leaves red-tip leaf lettuce
- Gochujang, as needed
Toast the sesame seeds in a frying pan until golden brown.
Place the hot rice in a handai sushi tub. Mix in the sesame seeds and [A]. Fan the rice to cool.
Prepare the [Spicy kimchee sauce]. Coarsely chop up the kimchee and place in a bowl along with the other ingredients.
Cut the tuna into 1 cm sogi-giri pieces. Cut the avocado in half, remove the pit and peel. Cut into 12 equal pieces.
Marinate the tuna in the [Spicy kimchee sauce]. Cut the leek in half and make a vertical incision to remove the pale green core. Cut the white portion into thin shreds. Soak in ice water to crisp, then pat dry.
Tear the lettuce into large pieces and line a serving bowl. Fill with the sushi rice and cover with tuna slices. Drizzle the sauce over the tuna and place the avocado pieces on top. Garnish with shredded leek and serve with gochujang to taste.
Handai (sushi tub): A round, steep-walled tub for preparing sushi rice.