Ingredients

• 1

  cup
  Organic Sushi Rice suggested substitutions
• 1 ¹⁄₂

  cups
  water
• 1

  tbsp
  butter or 1 Tbsp. avocado oil
• 5

  oz
  yellowfin tuna, steaks, cubed
• 1

  cups
  avocado, diced
• ¹⁄₂

  cups
  green onion, sliced
• ¹⁄₄

  cups
  serrano chiles, sliced
• 2

  tbsp
  vegetable oil
• 1

  tbsp
  tamari
• 2

  tsp
  sriracha
• 2

  tsp
  sweet chili sauce
• ¹⁄₂

  tsp
  toasted sesame oil
• Sea salt, to taste
• Sesame seeds, for garnish
• Spicy mayo, for garnish and dipping
• Soy glaze, for garnish and dipping

Instructions

1. Combine rice, liquid, and butter or oil in a pot. Bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 20 minutes. Remove from heat (keep covered) and steam for 10 minutes. Set aside with lid off.
2. In a large sauté pan over medium heat, add vegetable oil. On a cutting board lined with parchment paper, press rice into desired rectangular shape and cut into smaller, bite-sized rectangles. Add bite-sized rectangles to sauté pan, salt to taste, and sauté for 5-7 mins. Remove from pan and repeat process until all rice is used.
3. In a medium bowl, add tuna, avocado, green onion, tamari, sriracha, sweet chili sauce, and sesame oil. Mix to incorporate. Add tuna mix to rice rectangles. Top with serrano chiles, green onion, and sesame seeds. Drizzle with spicy mayo and soy glaze. Enjoy!