Spicy Tuna & Avocado Chirashi

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.