The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Rinse and drain rice in a fine-mesh sieve several times until water runs clear. Let sit 30 minutes.
Step 2
Combine rice and 2 cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender, 18–22 minutes. Remove from heat and let sit 10 minutes. Fluff with a fork; keep warm.
Step 3
Meanwhile, soak hijiki in ½ cup cold water in a small bowl until rehydrated and softened, 30–35 minutes. Drain and mix in a clean small bowl with 1 Tbsp. mirin, 1 Tbsp. soy sauce, and ½ tsp. sesame seeds; let sit 5 minutes. Drain.
Step 4
Whisk vinegar, sugar, 1 ½ tsp. kosher salt, and 2 Tbsp. water in another small bowl. Toss cucumber with a pinch of salt in another bowl and squeeze to expel excess water. Add cucumber and jalapeño to brine and let sit at least 10 minutes and up to 1 hour to pickle.
Step 5
Soak scallions in a medium bowl of cold water until they begin to curl, about 10 minutes. Drain and squeeze dry.
Step 6
Combine citrus juice, white soy sauce, oil, remaining 2 Tbsp. mirin, and remaining 2 Tbsp. soy sauce in another small bowl; set ponzu aside.
Step 7
Whisk mayonnaise and chili paste in a final small bowl to combine; set spicy mayo aside.
Step 8
Toss tuna, hijiki, drained pickles, scallions, and ponzu in a large bowl; season with salt.
Step 9
Just before serving, toss avocado into tuna mixture. Divide rice among bowls and top with tuna mixture, a dollop of spicy mayo, more sesame seeds, and some tobiko, if using.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
33 Summery Tuna Recipes
From tender, charred kebabs to fish burgers and rosy steaks, these recipes for grilled tuna, chilled ceviche, and more will satisfy all your summer cravings.
