- 1 c jasmine rice,
- 6 tbsp mayonnaise
- 1 ½ tbsp Sriracha
- 1 ½ tsp soy sauce
- ½ tsp sesame seeds, divided
- ½ tsp black sesame seeds, divided
- 1 tsp kosher salt, divided
- 1 (8-10 oz filet) sashimi tuna
- 1 tbsp extra virgin olive oil
- 2 tbsp rice vinegar
- 1 c chopped cucumber
- ½ c chopped radish (about 4)
- ½ avocado, sliced
- 1 c cooked, shelled edamame
- Aji Nori Furikake
Cook rice according to package directions. Meanwhile, in a small bowl, whisk together mayonnaise, Sriracha and soy sauce; set aside until ready to serve.
In a separate small bowl, combine ¼ tsp each sesame seeds, black sesame seeds and salt. Coat both sides of tuna filet with mixture. Heat oil in a cast iron skillet over high until it shimmers, 2-3 minutes. Add tuna and sear just until a golden crust forms on each side, about 45 seconds-1 minute per side. Interior of tuna should still be very rare. Remove to a cutting board to rest.
Stir vinegar and ½ tsp salt into cooked rice and divide between two wide bowls. Top with cucumber, radish, avocado and edamame. Sprinkle vegetables with remaining ¼ tsp salt. Cut tuna into bite-sized pieces and place over vegetables. Sprinkle furikake over bowls along with remaining sesame seeds. Drizzle with sauce and serve immediately.
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