Ahi Tuna Sushi Bowl

Instructions

1. Prepare the rice
   Cook the sushi rice according to package instructions. Once cooked, transfer to a large bowl and allow to cool slightly. In a small bowl, mix together rice vinegar, sugar, and 1/2 teaspoon salt until dissolved. Drizzle over the warm rice and gently fold to incorporate. Allow rice to cool to room temperature.
2. Sear the tuna
   Heat a cast-iron skillet over high heat until very hot. Pat the tuna dry with paper towels and season with remaining salt and pepper. Sear tuna for about 30 seconds on each side, leaving the center rare. Remove from heat and set aside to cool slightly before cutting into cubes.
3. Make the sauce
   In a small bowl, whisk together soy sauce, sesame oil, and sriracha (if using). Set aside for drizzling over the bowls later.
4. Prepare the toppings
   Slice the avocado, dice the cucumber, chop the green onions, and cut the nori into strips. Arrange all toppings on a plate for easy assembly.
5. Toast the sesame seeds
   In a dry skillet over medium heat, toast the sesame seeds until golden and fragrant, about 3-4 minutes, stirring frequently to prevent burning. Remove from heat and let cool.
6. Assemble the bowls
   Divide the cooled sushi rice among four bowls. Arrange the seared tuna cubes, avocado slices, cucumber, and pickled ginger on top of the rice. Sprinkle with green onions, toasted sesame seeds, and nori strips.
7. Add the finishing touches
   Drizzle the soy sauce mixture over each bowl. Add a small dab of wasabi on the side of each bowl for those who want extra heat. Serve immediately while the tuna is fresh.