Ingredients

  • 1
    Cup
  • 1 12
    cups
    water
  • 6
    oz
    tuna, raw, sushi-grade, cubed
  • 1
    avocado, sliced
  • 12
    cups
    mango, diced
  • 12
    cups
    cucumber, sliced
  • 14
    cups
    edamame, shelled
  • 14
    cups
    red radish, sliced
  • 12
    jalapeno, sliced
  • 2
    Green onion stalks – greens only, sliced
  • 2
    tbsp
    tamari
  • 2
    tbsp
    rice vinegar
  • 1
    tbsp
    toasted sesame oil
  • Black sesame seeds, to taste
  • Sriracha mayo, to taste
  • Pickled ginger, to taste

Nutrition Facts

Serving Size: 1 Cup
Serves: 4
Amount Per Serving
Calories: 720
% Daily Value*
Total Fat: 26g 33%
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 45mg 15%
Total Carbohydrate: 88g 32%
Dietary Fiber: 9g 32%
Sugars: 7g 14%
Protein: 32g 64%

Instructions

  1. For traditional sushi rice, we recommend rinsing the rice until the water runs clear. Soak rinsed rice in water for 30 minutes before cooking. Bring soaked rice to a boil. Cover with a tight-fitting lid, reduce heat to low simmer, and cook for 20 minutes. Remove from heat (with lid on) and steam for 10 minutes.
  2. Slice avocado, cucumber, red radish, jalapeno, and green onion. Dice mango. Cut tuna into cubes. If tuna isn’t available, add cooked, diced chicken or tofu.
  3. Whisk tamari, vinegar, and toasted sesame oil together. Add tuna to liquid and toss to coat.
  4. Add cooked rice to a bowl. Arrange the avocado, cucumber, edamame, mango, radish, green onion, and jalapenos on top of the rice.
  5. Add tuna, drizzle with sriracha mayo, and top with black sesame seeds and pickled ginger. Enjoy!

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