Ingredients:
- 200g fresh tuna, diced
- 1/2 cup edamame (cooked)
- 1/2 cup cucumber, sliced
- 1/2 cup shredded carrots
- 1/4 cup pickled ginger
- 1/4 cup thinly sliced scallions
- 1 avocado, sliced
- 2 cups cooked sushi rice
- 1 tbsp sesame seeds (toasted)
For the Teriyaki Sauce:
- 3 tbsp soy sauce
- 2 tbsp mirin (sweet rice wine)
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Steps:
- Prepare the Sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. Heat over medium heat until the sugar dissolves and the sauce slightly thickens. If a thicker sauce is desired, add the cornstarch mixture and continue to cook until thickened. Allow to cool.
- Marinate Tuna: Toss diced tuna with 2 tablespoons of the teriyaki sauce and let it marinate for 10 minutes.
- Assemble the Bowl: Place cooked sushi rice in bowls.
- Add Toppings: Arrange marinated tuna, edamame, cucumber, shredded carrots, pickled ginger, and avocado on top of the rice.
- Drizzle Sauce: Drizzle the remaining teriyaki sauce over the bowl.
- Garnish: Sprinkle with toasted sesame seeds and sliced scallions.
- Serve and Enjoy: Mix gently before eating to combine flavors.
