Ingredients

• 1

  Cup
  Organic Sushi Rice suggested substitutions
• 1 ¹⁄₂

  cups
  water
• 6

  oz
  tuna, raw, sushi-grade, cubed
• 1
  avocado, sliced
• ¹⁄₂

  cups
  mango, diced
• ¹⁄₂

  cups
  cucumber, sliced
• ¹⁄₄

  cups
  edamame, shelled
• ¹⁄₄

  cups
  red radish, sliced
• ¹⁄₂
  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

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!