The Pioneer Woman Tasty Kitchen
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Spicy Tuna & Avocado Chirashi

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Level: Easy

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Description

A delicious rice bowl topped with fresh sushi tuna, ripe avocado, Japanese mayo and a drizzle of fiery Sriracha sauce.

Ingredients

  • ½ cups Short Grain Sushi Rice (truthfully, You Can Use Whatever White Rice You Have On Hand)
  • 1 teaspoon Sushi Vinegar
  • 6 ounces, weight Fresh Sushi Grade Tuna, Cut Into Small Dice
  • 1 whole Large Avocado, Diced
  • 4 Tablespoons Japanese Mayonnaise (I Use Kewpie) Or Good Quality Basic Mayonnaise
  • 2 Tablespoons Sriracha Sauce
  • 4 pinches Fresh Radish Sprouts, To Garnish

Preparation

For the rice: Cook the rice according to the appropriate directions for the type of rice you’re using. As usual, Alton Brown has a great standard procedure for cooking sushi rice, including the addition of the sushi vinegar or substitute. Allow your rice to cool to room temperature before proceeding with the assembly of the chirashi bowls.

While your rice is cooling, dice your sushi tuna and avocado. You need not worry about each size being perfectly cut ; it’s all getting mixed up anyway. Place half of your cooked, room temperature rice into two serving bowls. Top each bowl with half of your diced tuna and avocado. Drizzle each bowl with the Japanese mayo and a dose of Sriracha sauce. Sprinkle with radish sprouts or whichever extra garnish you choose. Serve immediately.

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