📖 Instructions

1. First things first: Cook your sushi rice according to package directions. Make sure to fluff it gently with a fork once it's done! It should be slightly sticky, not mushy.
2. While the rice is cooking, you can prep your ingredients! Thinly slice the avocado, cucumber, and red onion. I like to use a mandoline slicer for even slices, but a knife works just fine too. If you're using pre-cut veggies, that's even better!
3. Next, you'll want to chop up your other ingredients; I prefer a mix of things like edamame, shredded carrots, and seaweed salad. But you can really put in whatever you prefer.
4. Now for the star of the show: the ahi tuna! I always buy the highest quality sushi-grade tuna that I can find, for this, the freshness makes all the difference. You can dice it into roughly 1/2-inch cubes.
5. In a small bowl, whisk together the soy sauce, sesame oil (if using), rice wine vinegar (if using), and sriracha (if using). Taste and adjust seasoning to your liking! Remember, you're the boss of this flavor explosion, so make it your own.
6. Once the rice is ready, gently spoon it into your bowls. I love using these beautiful wooden bowls I got from a local crafts market!.
7. Arrange the avocado, cucumber, red onion, and other vegetables you have around the rice, creating a colorful and appealing presentation. You can even use your favorite cookie cutters to add some fun shapes!
8. Add the diced ahi tuna on top of the veggies. Drizzle the prepared sauce over the tuna and veggies, making sure everything is coated nicely. And there you have it!
9. Garnish with sesame seeds, green onions, and a sprinkle of chili flakes (optional) for that extra touch of Hawaiian flair. Remember: presentation matters!
10. Now, give it a taste test. Is everything balanced? Does it need more spice or soy sauce? I always find making it my own is the best part. Make some adjustments before showing it off to your friends!